Lemon Raspberry Jam Cupcakes

Lemon Raspberry Jam Cupcakes are a delightful treat that combines the bright, zesty flavor of lemon with the sweet, tart burst of raspberry. These cupcakes not only look beautiful, topped with a fluffy frosting and garnished with fresh berries or lemon slices, but they also offer a delightful taste that makes them ideal for any occasion. Whether you are celebrating a birthday, hosting a gathering, or just want a sweet treat to enjoy at home, these cupcakes deliver a perfect balance of flavors. The addition of raspberry jam creates a delicious surprise center that will surely impress your guests and make them come back for seconds!

These cupcakes are soft, moist, and have a lovely texture. The frosting, made with raspberry jam, adds another layer of flavor that complements the lemon so well. Plus, they are relatively easy to make, making them a fun project for both beginners and experienced bakers alike. Once you bite into one, you’ll understand why everyone loves them. They not only highlight the vibrant colors of summer but also bring a refreshing taste that’s perfect for any season or festive occasion.

Ingredients about Lemon Raspberry Jam Cupcakes

List of ingredients with measurements

• 1 and 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 tablespoon lemon zest (zest from about 1 lemon)
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/2 cup whole milk or buttermilk, at room temperature
• 1/4 cup fresh lemon juice
• 1/2 cup thick raspberry preserves or jam (for filling)
• 3/4 cups unsalted butter, softened to room temperature (for frosting)
• 3 and 1/2 cups confectioners’ sugar (for frosting)
• 1/2 cup thick raspberry preserves or jam (for frosting)
• 1 tablespoon whole milk, at room temperature (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• 1 teaspoon fresh lemon juice (for frosting)
• 1/8 teaspoon salt (for frosting)
• Optional: fresh raspberries and lemon slices for garnish

Optional ingredient substitutions

If you don’t have fresh lemon juice, you can use bottled lemon juice, but fresh is always ideal for the most vibrant flavor. For the milk, you could substitute almond milk or oat milk for a dairy-free version. If raspberry jam is not available, strawberry jam would make a delicious alternative. Additionally, for a lighter frosting, consider using cream cheese in place of some of the butter for a tangy twist.

How to Make Lemon Raspberry Jam Cupcakes

Step 1: Preheat and Prepare the Oven

Begin by preheating your oven to 350°F (175°C). While the oven is heating up, take a 12-cup muffin pan and line it with cupcake liners. This step not only makes for a prettier presentation but also helps to keep the cupcakes from sticking to the pan after baking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This process helps to evenly distribute the baking powder, ensuring your cupcakes rise uniformly. Once mixed, set this bowl aside while you prepare the wet ingredients.

Step 3: Cream the Butter and Sugar

In another mixing bowl, use a mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Once the butter and sugar are fully combined, add in the lemon zest, followed by the eggs, one at a time, mixing until fully incorporated. Also, add the pure vanilla extract during this step.

Step 4: Mix Dry and Wet Ingredients

Gradually add the flour mixture into the creamed butter mixture. Alternate this with the whole milk (or buttermilk) and fresh lemon juice, starting and ending with the dry ingredients. Mix until just combined to ensure a light texture; be careful not to overmix the batter as this can lead to dense cupcakes.

Step 5: Fill and Bake

Once your batter is mixed well, evenly pour it into the lined muffin pan, filling each cupcake liner about two-thirds full. This allows room for the cupcakes to rise. Bake them in the preheated oven for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove them from the oven and allow the cupcakes to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 6: Create a Jam Center

When the cupcakes have cooled completely, take a small knife or a cupcake corer to cut a circle out of the center of each cupcake, creating a small pocket. Be careful to only cut deep enough to create space for the raspberry jam. Spoon the raspberry preserves into each pocket generously, then gently press the cut part back on top.

Step 7: Prepare the Frosting

To make the frosting, beat the softened butter in a mixing bowl until it’s completely smooth and creamy. Gradually add the confectioners’ sugar, continuing to mix on low speed to avoid a sugar cloud. Once incorporated, add in the raspberry jam, whole milk, vanilla extract, lemon juice, and salt. Beat the mixture first on low speed for about 30 seconds, then increase to high speed for about 1 minute. If the frosting is too thick, you can add a splash more milk or milk to reach your desired consistency.

Step 8: Frost and Garnish

After frosting is ready, generously frost the tops of your cooled cupcakes using a piping bag or a spatula. If you wish, you can add extra freshness by garnishing with fresh raspberries or slices of lemon on top of the frosting. This not only adds a vibrant touch but also an extra burst of flavor.

Step 9: Chill and Serve

For the best results, refrigerate the frosted cupcakes for at least an hour before serving. This helps the frosting set and gives the cupcakes a great texture. Serve chilled or at room temperature.

How to Serve Lemon Raspberry Jam Cupcakes

Best ways to serve Lemon Raspberry Jam Cupcakes

These Lemon Raspberry Jam Cupcakes can be served on any occasion, whether it’s a birthday party, a summer picnic, or just as a delightful treat for your family. They are best enjoyed fresh, but can be refrigerated and served later. Having a colorful plate with a few cupcakes artfully arranged can create a stunning centerpiece for any gathering.

Serving suggestions or pairings

These cupcakes pair wonderfully with a side of sweetened tea or iced lemonade as their flavors complement each other beautifully. For a coffee gathering, serve with a light roast coffee or latte. You can also consider serving alongside light fruit salads or a scoop of vanilla ice cream for an extra indulgent treat!

How to Store Lemon Raspberry Jam Cupcakes

Proper storage methods

To keep Lemon Raspberry Jam Cupcakes fresh, store them in an airtight container in the refrigerator. This will maintain zestiness and prevent them from drying out. They can last up to 4 days when stored properly.

Tips for reheating or freezing

If you’d like to freeze these cupcakes, it’s best to freeze them without frosting. After you allow the baked cupcakes to cool completely, place them in an airtight container or freezer bag and store them in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw them in the fridge overnight and frost them the next day. For reheating, if the frosting is already on, you can microwave the cupcake for about 10-15 seconds to warm it slightly, but avoid overheating as this can alter the texture.

Tips to Make Lemon Raspberry Jam Cupcakes

Common mistakes to avoid

One common mistake while baking cupcakes is overmixing the batter. This can lead to dense and tough cupcakes instead of light and fluffy ones. Another mistake is not letting the cupcakes cool completely before frosting. Frosting a warm cupcake can melt the frosting, resulting in a mess.

Helpful tips for better results

To maximize the flavor, using fresh ingredients is key. Make sure your butter is at room temperature for easy mixing and optimal texture. For the best lemon flavor, grate the zest just before using it. Lastly, check your oven’s temperature with an oven thermometer, as an incorrect temperature can lead to uneven baking.

Variation of Lemon Raspberry Jam Cupcakes

Suggested variations or twists on the recipe

Feel free to experiment by adding different flavors to the batter. A hint of almond extract will give your cupcakes a nice depth. You might also consider swapping out the raspberry jam for blueberry or strawberry jam for a different fruity experience. For a fun twist, you could add white chocolate chips to the batter to make the cupcakes even sweeter.

Adjustments for dietary preferences

For a vegan version, you can substitute the eggs with flax eggs, use a dairy-free butter and non-dairy milk, and choose dairy-free jam. If gluten is a concern, use a 1-to-1 gluten-free flour blend, which will adapt well to this recipe. Make sure the raspberry preserves are also gluten-free, which most brands are.

FAQs

What can I do if the dish isn’t turning out right?

If your cupcakes turn out dense or flat, double-check your measurements and ensure your baking powder is fresh. It’s critical to mix the batter just until combined and not to overbeat. This keeps the cupcakes light and fluffy.

Can I make this ahead of time?

Absolutely! The cupcakes can be baked ahead of time and stored in the refrigerator or freezer. Just frost them close to the time you are planning to serve them to maintain freshness and texture.

What can I substitute for ingredients?

If you don’t have all-purpose flour, cake flour can work, but it may alter the texture slightly. For the sugar, you can use a sugar substitute if you prefer to reduce calories. As mentioned earlier, you can also swap out the raspberry jam for other fruit jams as per your taste preferences. If you have citrus allergies, try using an alternative flavoring like vanilla.

These Lemon Raspberry Jam Cupcakes are a fantastic treat that will impress anyone lucky enough to enjoy them. With their vibrant colors and delightful flavors, they are an absolute must-try! Whether you stick to the classic recipe or make some exciting variations, these cupcakes are bound to elevate any gathering or day of the week. Happy baking!

Print