Description
These Lemon Raspberry Jam Cupcakes are moist, tangy, and bursting with fresh lemon flavor complemented by sweet raspberry jam filling. Soft vanilla-lemon cupcakes are filled with luscious raspberry preserves, then topped with a creamy lemon-raspberry buttercream frosting. Perfect for spring and summer gatherings, they offer a delightful balance of tart and sweet in every bite.
Ingredients
Scale
Cupcake Batter
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (165g) thick raspberry preserves or jam
Frosting
- 3/4 cups (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (165g) thick raspberry preserves or jam
- 1 Tablespoon whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
Garnish (Optional)
- Fresh raspberries
- Lemon slices
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Make the batter: In a large bowl, whisk together flour, baking powder, and salt. Using a mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and lemon zest on medium-high speed for about 2 minutes until light and fluffy. Add in the eggs and vanilla extract and beat again for about 1 minute until combined. Slowly add the dry ingredients alternated with milk and lemon juice on low speed until just incorporated, being careful not to overmix.
- Bake the cupcakes: Evenly distribute the batter into the prepared cupcake liners. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the pan before filling and frosting.
- Fill the cupcakes: Once cooled, use a sharp knife to cut a 1-inch deep circle in the center of each cupcake. Spoon 1–2 teaspoons of raspberry jam into the cavity, then trim off the pointed inner piece and gently press the cupcake top back into place to seal the jam inside.
- Make the frosting: Beat the softened butter on medium speed for 3 to 4 minutes until smooth and creamy. Gradually add the confectioners’ sugar, raspberry jam, milk, vanilla extract, lemon juice, and salt. Start mixing on low speed for 30 seconds, then increase to high and beat for about 1 minute until fully combined. Adjust thickness with more sugar if too thin or more salt to balance sweetness as needed.
- Frost and decorate: Spread or pipe the frosting onto the filled cupcakes. Garnish each with a fresh raspberry and a thin lemon slice if desired. Refrigerate for at least 1 hour before serving to allow the frosting to set.
- Store leftovers: Store completed cupcakes in an airtight container or cupcake carrier in the refrigerator for up to 4 days to keep fresh and moist.
Notes
- Make sure butter and eggs are at room temperature for optimal mixing and texture.
- Do not overmix the batter to avoid dense cupcakes.
- If jam is too runny, strain to thicken or use a thicker preserve.
- Allow cupcakes to cool completely before filling to prevent melting the jam and frosting.
- Refrigerate frosted cupcakes to help set the buttercream and preserve freshness.
- These cupcakes can be brought to room temperature before serving for best flavor and texture.
