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
Scale
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
