Description
Delight in these zesty Lemon Raspberry Jam Cupcakes featuring a moist lemon-infused cake filled with luscious raspberry jam and topped with a creamy, tangy lemon-raspberry frosting. Perfectly balanced with fresh flavors, these cupcakes make an elegant treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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
Optional Garnish
- 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 the flour, baking powder, and salt. In a mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed for about 2 minutes until creamy. Scrape down the bowl as needed. Add eggs and vanilla extract, beating again on medium-high speed until combined, about 1 minute. Gradually add the dry ingredients, milk, and lemon juice on low speed, mixing until just combined. Avoid overmixing to keep the cupcakes tender.
- Bake the Cupcakes: Evenly divide the batter into the cupcake liners. Bake for 18–21 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before proceeding.
- Fill the Cupcakes: Once cooled, use a sharp knife to cut a 1-inch deep circle out of the center of each cupcake. Spoon 1–2 teaspoons of raspberry jam into the cavity. Discard the cut-out centers or set aside for another use. Gently press the remaining top back into place to seal the jam inside.
- Make the Frosting: Beat the softened butter on medium speed for 3–4 minutes until smooth and creamy. Add confectioners’ sugar, raspberry jam, milk, vanilla extract, lemon juice, and salt. Start mixing on low speed for 30 seconds, then increase to high speed and beat for about 1 minute until fully combined. Adjust consistency by adding more confectioners’ sugar if too thin, and add salt if needed to balance sweetness.
- Frost and Decorate: Spread or pipe the frosting evenly onto the filled cupcakes. Garnish with fresh raspberries and lemon slices if desired. Refrigerate the cupcakes for at least 1 hour before serving to let the frosting set properly.
- Store Leftovers: Store cupcakes in the refrigerator for up to 4 days. Use a cupcake carrier or airtight container to maintain freshness and simplify transport.
Notes
- For best results, ensure all ingredients like eggs, butter, and milk are at room temperature before mixing.
- Do not overmix the batter to keep cupcakes light and fluffy.
- You can substitute buttermilk for whole milk to add extra tenderness to the cupcakes.
- The raspberry jam should be thick to prevent it from leaking during baking and filling.
- Allow cupcakes to cool completely before filling and frosting to avoid melting the frosting.
- Refrigerating before serving helps the frosting firm up for a neater presentation.
