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
Scale
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.
