Description
These Lemon Raspberry Jam Cupcakes are moist, zesty, and filled with raspberry jam, topped with a rich raspberry frosting. Perfect for any occasion!
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest (from 1 lemon)
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk or buttermilk
- 1/4 cup fresh lemon juice
- 1/2 cup thick raspberry preserves or jam (for filling)
- 3/4 cups unsalted butter, softened (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 (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
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- In a separate bowl, beat butter and sugar until light and fluffy. Mix in lemon zest, then add eggs one at a time, followed by vanilla extract.
- Alternately mix in dry ingredients with milk and lemon juice, starting and ending with dry ingredients. Mix just until combined.
- Fill cupcake liners 2/3 full with batter and bake for 18-21 minutes. Let cool completely on a wire rack.
- Once cooled, cut a small pocket in the center of each cupcake and fill with raspberry jam. Replace the cut-out piece on top.
- To make frosting: beat butter until smooth, then gradually add confectioners’ sugar. Add jam, milk, vanilla, lemon juice, and salt. Beat until fluffy.
- Frost cupcakes using a piping bag or spatula. Garnish with fresh raspberries or lemon slices if desired.
- Refrigerate for at least 1 hour before serving to allow frosting to set.
Notes
- Don’t overmix the batter to avoid dense cupcakes.
- Let cupcakes cool completely before filling and frosting.
- Store in an airtight container in the fridge for up to 4 days.
- Use fresh lemon zest and juice for best flavor.
- For vegan or gluten-free options, see variation suggestions.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 30g
- Sodium: 135mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: lemon raspberry jam cupcakes, lemon cupcakes, raspberry filling, summer desserts, fruity cupcakes