There’s something completely magical about the Lemon Raspberry Jam Cupcakes Recipe: bright citrusy cake, a hidden pocket of berry jam, and a swirl of zesty, creamy buttercream. These cupcakes are the sort of treat that make you believe in sunshine on even the rainiest days. They’re perfect for summer gatherings, birthdays, or any weekday that needs a lift. If you love the sweet-tart dance of lemon and raspberry together, you’re about to discover a new favorite in your baking repertoire.
Ingredients You’ll Need
Gathering your ingredients is a snap, and there’s such simple beauty in how each element plays a part. The tangy lemon, rich butter, and juicy raspberry jam create a cupcake that’s bursting with flavor and stunning to look at—let’s dive into the essentials.
- All-purpose flour: The foundation for tender cupcakes with just the right crumb.
- Baking powder: For lift and fluffiness—don’t skip it!
- Salt: Just a pinch brings every flavor into focus.
- Unsalted butter (softened): Adds rich flavor and makes for a deliciously tender crumb and silky buttercream.
- Granulated sugar: Sweetness and structure—the base of an irresistible cake.
- Large eggs: These provide structure and give the cupcakes their lovely rise.
- Vanilla extract: A fragrant backdrop that lets the lemon and raspberry flavors shine.
- Lemon juice: Fresh is key for that unbeatable tartness and aroma.
- Lemon zest: Intensifies the lemon flavor and adds a burst of color.
- Whole milk: Keeps your cupcakes moist and balances the bright citrus.
- Raspberry jam: The sweet-tart surprise at the center (homemade or store-bought works beautifully).
- Powdered sugar: For that dreamy, cloud-like frosting texture.
- Heavy cream: Just a splash to make your buttercream perfectly pipe-able.
- Pinch of salt (for frosting): Elevates all those sweet, citrusy notes.
How to Make Lemon Raspberry Jam Cupcakes Recipe
Step 1: Prep Your Cupcake Tools
First things first, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with your favorite cupcake liners. This makes sure every cupcake pops out easily and looks festive, no matter the occasion.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking not only combines them, but also aerates for lighter, fluffier cupcakes. Set this aside—you’ll come back to it soon.
Step 3: Cream Butter and Sugar
Using a large bowl and either a mixer or a strong arm, cream together the softened butter and granulated sugar until it’s light, pale, and fluffy. This step makes your cupcakes ultra-tender, so take a few minutes to get it just right.
Step 4: Add Eggs and Flavors
Beat in the eggs one at a time, making sure each is nicely incorporated. Then stir in the vanilla extract, lemon juice, and fresh lemon zest, enjoying the burst of citrus aroma that fills the kitchen.
Step 5: Combine Wet and Dry—Plus Milk
Now, gradually add your dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry mix, stirring just until combined. This keeps your cupcakes fluffy and avoids overmixing.
Step 6: Fill and Bake
Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Pop them into the oven and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to finish cooling completely.
Step 7: Core and Fill with Raspberry Jam
Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a bit of the center from each cupcake. Into this little well, spoon about a teaspoon of raspberry jam—the secret pocket of deliciousness that truly makes the Lemon Raspberry Jam Cupcakes Recipe special.
Step 8: Make and Frost with Lemon Buttercream
For the frosting, beat softened butter until creamy, then slowly add in the powdered sugar, lemon juice, vanilla, and salt. Drizzle in a touch of heavy cream as necessary until the frosting is silky-smooth. Pipe or spread the frosting generously atop each cupcake; swoops or swirls, it’s up to you!
How to Serve Lemon Raspberry Jam Cupcakes Recipe
Garnishes
A shower of fresh lemon zest and a plump raspberry on top of each cupcake brings a pop of color and makes the flavor inside unmistakable. You could even dust with a sprinkle of powdered sugar for a snowy finish. These little touches capture the summery essence of the Lemon Raspberry Jam Cupcakes Recipe.
Side Dishes
Pair your cupcakes with a refreshing cup of tea, a glass of sparkling lemonade, or an assortment of fresh berries. For a party, adding a fruit salad or a creamy vanilla ice cream can turn the cupcakes into the centerpiece of a spectacular dessert spread.
Creative Ways to Present
Arrange the cupcakes in a circle on a cake platter, interspersed with lemon slices and edible flowers for a show-stopping look. For something extra fun, pop mini flags or party picks into the center of each, or wrap the base in colored parchment for a festive twist. The Lemon Raspberry Jam Cupcakes Recipe shines brightest with a creative personal touch.
Make Ahead and Storage
Storing Leftovers
Place leftover cupcakes in an airtight container and refrigerate. Because of the jam filling and creamy buttercream, they’ll stay fresh and moist for up to three days. Let them come to room temperature before serving for the softest bite and brightest flavors.
Freezing
Want to save a few cupcakes for later? Freeze the unfrosted cupcakes tightly wrapped, then thaw and fill with jam before frosting. The buttercream also freezes well—just beat it again after thawing to restore its fluffy texture. Your Lemon Raspberry Jam Cupcakes Recipe will taste bakery-fresh every time.
Reheating
If you prefer your cupcakes slightly warm, pop them in the microwave for 10-15 seconds after they’ve thawed or come out of the fridge. Just be sure to remove any fresh garnish before reheating. This brings back their just-baked softness!
FAQs
Can I use a different jam for the filling?
Absolutely! While raspberry jam adds that wonderful tartness, feel free to get creative with strawberry, blackberry, or even a lemon curd for a slightly different twist in your Lemon Raspberry Jam Cupcakes Recipe.
Do I have to use fresh lemons for the zest and juice?
Fresh lemons deliver unbeatable flavor and aroma, especially in a lemon-forward cupcake. Bottled juice and jarred zest just can’t compare, so grab a couple of lemons if you can!
How do I get my buttercream perfectly fluffy?
Start with butter at true room temperature and take your time beating it; then add the powdered sugar gradually. If the frosting seems too thick, a splash of cream will help make your buttercream light and airy with just the right tang.
Can the Lemon Raspberry Jam Cupcakes Recipe be made gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. The recipe works beautifully and stays just as moist and flavorful.
What’s the best way to core the cupcakes for filling?
If you don’t have a cupcake corer, a small sharp paring knife or even a sturdy apple corer works wonders. Twist gently and don’t go too deep—just enough space for a spoonful of raspberry jam to nestle in the middle!
Final Thoughts
I hope you’re as charmed by this Lemon Raspberry Jam Cupcakes Recipe as I am! Every bite is a celebration of bright flavors, hidden surprises, and a touch of homemade magic. Don’t hesitate to share these with friends or savor them alongside a quiet cup of tea—you deserve it. Enjoy every single sunny, jam-filled moment!
Print
Lemon Raspberry Jam Cupcakes Recipe
- Total Time: 40 minutes (plus cooling)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Lemon Raspberry Jam Cupcakes that are bursting with tangy lemon flavor and sweet raspberry jam filling, topped with a luscious lemon buttercream frosting.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup whole milk
- 1/3 cup raspberry jam
For the lemon buttercream frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream (as needed for consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare cupcake tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare batter: In a large bowl, cream butter and sugar, then mix in eggs, vanilla, lemon juice, and zest. Gradually add dry ingredients and milk, alternating, until just combined.
- Bake: Divide batter into liners and bake for 18–20 minutes. Cool on a wire rack.
- Fill cupcakes: Core the centers of cupcakes and fill with raspberry jam.
- Make frosting: Beat butter, sugar, lemon juice, vanilla, and salt until creamy. Add cream as needed for consistency.
- Frost cupcakes: Pipe or spread frosting on cupcakes.
Notes
- You can use store-bought or homemade raspberry jam.
- Garnish with fresh raspberries and lemon zest for extra flair.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 125mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
