If you’re on the hunt for a dessert that bursts with fresh, bright flavors and an irresistible homemade touch, the Lemon Raspberry Jam Cupcakes Recipe is here to steal your heart. These cupcakes blend the zesty kick of real lemon with the sweet, slightly tart goodness of raspberry jam, all wrapped in a moist, tender crumb and topped with luscious, fruity frosting. Perfect for any occasion, this recipe brings together simple ingredients into a delightful treat that looks as good as it tastes and will have everyone asking for seconds.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list! Each one plays an essential role—whether it’s adding tender crumb, vibrant flavor, or that creamy frosting you’ll swoon over. This recipe celebrates pantry staples enhanced by fresh lemon and luscious raspberry jam to give your cupcakes that unforgettable character.
- 1 and 1/2 cups all-purpose flour: The backbone for a soft, fluffy cupcake texture.
- 2 teaspoons baking powder: Helps your cupcakes rise perfectly every time.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
- 1/2 cup unsalted butter, softened: Adds rich flavor and tender crumb.
- 1 cup granulated sugar: Sweetens and helps create a light, airy cake.
- 1 tablespoon lemon zest: Infuses bright citrus aroma and taste.
- 2 large eggs: Provide structure and moisture.
- 1 and 1/2 teaspoons pure vanilla extract: Adds warmth and depth.
- 1/2 cup whole milk or buttermilk: Keeps the cupcakes moist and tender.
- 1/4 cup fresh lemon juice: Packs a zesty punch for freshness.
- 1/2 cup thick raspberry preserves or jam (plus an additional 1/2 cup for frosting): Brings natural sweetness and tangy berry flavor.
- 3/4 cup unsalted butter, softened (for frosting): Creates that creamy, luscious frosting everyone loves.
- 3 and 1/2 cups confectioners’ sugar: Sweetens and thickens the frosting.
- 1 tablespoon whole milk (for frosting): Adjusts frosting consistency perfectly.
- 1 teaspoon fresh lemon juice (for frosting): Enhances frosting brightness.
- 1/8 teaspoon salt (for frosting): Balances flavor and rounds out sweetness.
- Optional garnish: fresh raspberries and lemon slices: Adds a beautiful, fresh finish.
How to Make Lemon Raspberry Jam Cupcakes Recipe
Step 1: Prep and mix the dry ingredients
Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with cupcake liners—this little prep step makes cleanup a breeze! Then whisk together the flour, baking powder, and salt so everything is evenly combined, setting you up for cake perfection.
Step 2: Cream butter, sugar, and lemon zest
Using a mixer, beat the softened butter with granulated sugar and vibrant lemon zest until fluffy and pale—this is where that fresh citrus flavor really starts to shine. Scrape down the sides so every bit gets mixed evenly.
Step 3: Add eggs, vanilla, and wet ingredients
Next, add the eggs and vanilla extract, beating until combined. Slowly mix in your dry ingredients, milk, and fresh lemon juice on low speed—remember, the secret to tender cupcakes is to avoid overmixing the batter.
Step 4: Bake the cupcakes
Spoon the batter evenly into each liner and pop them into the oven. Bake for about 18–21 minutes until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool completely—you don’t want to melt that jam filling when you add it!
Step 5: Fill with raspberry jam
Carefully cut out a small circle in the center of each cupcake and spoon in 1–2 teaspoons of thick raspberry jam for a sweet surprise inside. Don’t toss the cut-out pieces; press them gently back on top to seal your lovely filling.
Step 6: Make the luscious frosting
Whip your softened butter until smooth, then beat in confectioners’ sugar, raspberry jam, milk, vanilla, lemon juice, and a pinch of salt. The frosting should be silky and just the right balance of sweet and tangy—perfect for topping your filled cupcakes.
Step 7: Frost and garnish
Pipe or spread the frosting generously over your cupcakes. For the final flourish, top each cupcake with a fresh raspberry and a thin lemon slice. Chill them for an hour to set the frosting perfectly before serving.
How to Serve Lemon Raspberry Jam Cupcakes Recipe
Garnishes
Fresh raspberries and thin slices of lemon add an irresistible pop of color and freshness to these cupcakes. They don’t just look pretty; the tartness of lemon and bright berry aroma complement the sweet frosting and sponge beautifully.
Side Dishes
For a lovely afternoon treat, serve these cupcakes alongside a lightly brewed green tea or a glass of sparkling lemonade. The beverages accentuate the cupcakes’ vibrant citrus and berry notes while keeping the palate refreshed.
Creative Ways to Present
Upgrade your presentation by serving these cupcakes in pretty pastel cupcake wrappers or on a tiered dessert stand for parties. You can even pipe frosting in whimsical shapes—rosettes or stars—for a professional touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep your cupcakes fresh by storing them in an airtight container in the refrigerator for up to four days. This keeps the raspberry jam filling fresh and the frosting perfectly set without drying out the cake.
Freezing
Want to make these ahead of time? Freeze unfilled cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe container. Once ready to enjoy, thaw overnight in the refrigerator, fill with jam, and frost fresh.
Reheating
If you prefer a slightly warm cupcake, let it come to room temperature and gently warm in the microwave for 10–15 seconds. Avoid heating too long to keep the frosting intact and the jam from getting runny.
FAQs
Can I use frozen raspberries instead of jam?
While fresh or frozen raspberries are delicious, jam provides the thicker consistency needed for the filling and frosting. You can warm frozen raspberries with sugar and reduce them slightly to mimic jam, but jam is easier for this recipe’s texture.
Is buttermilk necessary in this recipe?
Buttermilk adds a subtle tang and tenderness, but whole milk works just fine if you don’t have buttermilk on hand. If using milk, you might add a little lemon juice or vinegar to mimic buttermilk’s acidity.
How do I avoid overmixing the batter?
Mix the wet and dry ingredients only until just combined. Overmixing can develop gluten and make cupcakes dense. A few small lumps are okay—patience is key for that light, fluffy texture.
Can I make this recipe vegan?
With some substitutions like flax eggs for eggs, dairy-free butter, and plant-based milk, you can adapt this recipe to vegan. Keep an eye on jam ingredients to ensure they’re vegan-friendly as well.
How long can I keep frosted cupcakes at room temperature?
Because these cupcakes contain buttercream and jam, it’s best to keep them refrigerated if not eaten within two hours to maintain freshness and safety, especially in warm climates.
Final Thoughts
This Lemon Raspberry Jam Cupcakes Recipe is truly a joy to bake and even more delightful to share. Its perfect balance of tangy citrus and sweet raspberry, wrapped in moist cake and creamy frosting, is a crowd-pleaser that brightens any day. Give it a try—you’ll soon see why it’s a favorite I love passing on to friends and family!
Print
Lemon Raspberry Jam Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Raspberry Jam Cupcakes are a delightful combination of zesty lemon and sweet raspberry preserves baked into moist cupcakes, filled with luscious raspberry jam centers and topped with a creamy lemon-raspberry buttercream frosting. Perfect for spring gatherings, celebrations, or as a bright, flavorful treat.
Ingredients
Cupcake Batter
- 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
Filling
- 1/2 cup (165g) thick raspberry preserves or jam*
Frosting
- 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
- Prepare Oven and Pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal of cupcakes after baking.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a large bowl to evenly distribute the leavening agents and salt, ensuring a balanced batter.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and lemon zest on medium-high speed for about 2 minutes until light and creamy. Scrape down the bowl as needed to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating on medium-high speed until the mixture is smooth and well combined, approximately 1 minute.
- Combine Wet and Dry: Slowly add the dry ingredients alternately with the milk and fresh lemon juice on low speed. Mix until just combined, taking care not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners and Bake: Evenly distribute the batter among the lined cupcake cups. Bake in the preheated oven for 18 to 21 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack before filling.
- Fill Cupcakes: Once cooled, use a sharp knife to cut a 1-inch deep circle in the center of each cupcake. Spoon raspberry jam into each cavity, about 1 to 2 teaspoons. Remove the cut-out piece and gently press the top back in place to seal the filling.
- Make Frosting: Beat the softened butter on medium speed for 3 to 4 minutes until creamy. Add confectioners’ sugar, raspberry preserves, 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 smooth and combined. Adjust consistency with more powdered sugar if too thin or add more salt to balance sweetness if necessary.
- Frost and Garnish: Spread or pipe the lemon-raspberry frosting onto each filled cupcake. Decorate with a fresh raspberry and lemon slice on top for an elegant finish.
- Chill Before Serving: Refrigerate the cupcakes for at least 1 hour to allow the frosting to set properly before serving.
- Storage: Store the cupcakes in the refrigerator for up to 4 days using a cupcake carrier to maintain freshness and ease of transport.
Notes
- Use room temperature ingredients for better mixing and texture.
- Be careful not to overmix the batter to keep cupcakes tender and light.
- Substitute buttermilk for whole milk for a slightly tangier flavor and tender crumb.
- For thicker frosting, add more confectioners’ sugar gradually.
- Ensure filling cavities are sealed well to prevent jam leaking during frosting.
- Optional garnishes enhance presentation but can be omitted if unavailable.
