Lemon Raspberry Jam Cupcakes Recipe
If you’re searching for the perfect blend of sweet, tart, and just a touch of sunshine, look no further than this Lemon Raspberry Jam Cupcakes Recipe. Each bite bursts with a lively lemon cake, a hidden pocket of luscious raspberry jam, and a swirl of tangy lemon frosting. These cupcakes are as gorgeous as they are delicious, and they’re sure to become a show-stopping favorite for birthdays, picnics, or whenever you want to share a little joy.
Ingredients You’ll Need
The beauty of this Lemon Raspberry Jam Cupcakes Recipe is how it transforms simple, everyday ingredients into something truly special. Each element—whether it’s the zesty lemon, creamy butter, or vibrant raspberry jam—plays a starring role in creating cupcakes that are as flavorful as they are beautiful.
- All-purpose flour (1 1/2 cups): Provides structure and a soft, tender crumb to the cupcakes.
- Baking powder (1 1/2 teaspoons): Gives the cupcakes a lovely lift and ensures a light, fluffy texture.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the other flavors.
- Unsalted butter, softened (1/2 cup + 1/2 cup for frosting): Adds rich flavor and creates a moist, melt-in-your-mouth cupcake and creamy frosting.
- Granulated sugar (1 cup): Sweetens the cake and helps achieve a soft, delicate crumb.
- Large eggs (2): Bind the ingredients together and contribute to the cupcakes’ structure.
- Lemon zest (2 teaspoons): Infuses the cupcakes with bright, zesty flavor and a pop of color.
- Fresh lemon juice (2 tablespoons for batter, 1 tablespoon for frosting): Adds tangy freshness in both the cake and the frosting.
- Vanilla extract (1 teaspoon): Rounds out the flavors, making each bite extra comforting.
- Milk (1/2 cup): Keeps the cupcakes moist and tender.
- Raspberry jam (1/2 cup): The sweet, fruity surprise at the heart of every cupcake.
- Powdered sugar (3 cups): Creates a smooth, fluffy frosting that’s perfectly sweet.
- Heavy cream (2 tablespoons): Gives the frosting a luxuriously creamy texture.
- Fresh raspberries and lemon zest for garnish: Make each cupcake look irresistible and add a fresh, vibrant finish.
How to Make Lemon Raspberry Jam Cupcakes Recipe
Step 1: Prep Your Oven and Pan
Let’s kick things off by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners—this little detail makes for easy release and pretty presentation. A bit of prep now means your Lemon Raspberry Jam Cupcakes Recipe will come out perfectly every single time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step ensures even distribution, so your cupcakes rise beautifully and the texture stays light and fluffy.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and airy—this usually takes about 2-3 minutes. This step traps air in the batter, giving your cupcakes that irresistible, tender crumb.
Step 4: Add Eggs and Flavors
Add the eggs one at a time, mixing well after each. Then stir in the lemon zest, lemon juice, and vanilla extract. These ingredients bring out the signature flavors that make this Lemon Raspberry Jam Cupcakes Recipe so bright and memorable.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry mixture, blending just until everything is combined. Be careful not to overmix—this keeps your cupcakes soft and delicate.
Step 6: Fill and Bake
Spoon the batter evenly into your prepared cupcake liners, filling each about two-thirds full. Pop them in the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before moving on to the next step.
Step 7: Fill with Raspberry Jam
Once your cupcakes are cool, use a small knife or cupcake corer to carefully remove a small portion from the center of each cupcake. Fill each hole generously with raspberry jam—this hidden gem is what takes the Lemon Raspberry Jam Cupcakes Recipe to the next level!
Step 8: Make the Lemon Frosting
In a clean bowl, beat the remaining softened butter until creamy. Gradually add powdered sugar, then drizzle in the heavy cream and fresh lemon juice. Beat until the frosting is smooth, fluffy, and bursting with lemony flavor. If you love extra tang, add a bit more lemon juice to taste.
Step 9: Frost and Garnish
Frost each cupcake generously, then finish with a fresh raspberry and a sprinkle of lemon zest. These final touches make each cupcake look as joyful as it tastes.
How to Serve Lemon Raspberry Jam Cupcakes Recipe
Garnishes
A fresh raspberry perched on top and a shower of lemon zest are the ultimate finishing touches. Not only do they add a pop of color and elegance, but they also hint at the hidden flavors inside. If you want to get even fancier, scatter a few edible flowers or a dusting of powdered sugar for an extra-special look.
Side Dishes
For a delightful dessert spread, pair your Lemon Raspberry Jam Cupcakes Recipe with a bowl of fresh berries, a scoop of vanilla bean ice cream, or a simple fruit salad. If you’re serving these at brunch, a glass of sparkling lemonade or a fruity iced tea makes the perfect companion.
Creative Ways to Present
Get creative with your presentation! Try arranging the cupcakes on a beautiful cake stand, or nestle them into individual cupcake boxes as thoughtful gifts. For parties, you can even set up a cupcake decorating station and let guests add their own garnishes for a fun, interactive twist.
Make Ahead and Storage
Storing Leftovers
Once your cupcakes are frosted and garnished, store any extras in an airtight container. They’ll stay fresh at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Just be sure to let them come to room temperature before serving for the best flavor and texture.
Freezing
If you want to get ahead, you can freeze unfrosted cupcakes for up to 2 months. Once cooled, wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, simply thaw at room temperature and finish with frosting and garnishes. It’s a great way to always have a treat on hand!
Reheating
Cupcakes are best enjoyed at room temperature, but if you’ve stored them in the fridge, let them sit out for about 30 minutes before serving. Avoid microwaving frosted cupcakes, as the frosting can melt and lose its lovely texture.
FAQs
Can I use store-bought raspberry jam?
Absolutely! Store-bought raspberry jam works beautifully in this Lemon Raspberry Jam Cupcakes Recipe. If you want an extra punch of flavor, look for a high-quality, seedless jam or even try a homemade version for a personal touch.
What if I don’t have fresh lemons?
Fresh lemon juice and zest give the cupcakes their signature brightness, but in a pinch, bottled lemon juice can substitute for the juice. For zest, though, there’s no substitute—a little goes a long way in adding flavor!
Can I make these cupcakes gluten-free?
Yes, you can substitute a good gluten-free all-purpose flour blend in a 1:1 ratio. Just be sure your baking powder and other ingredients are gluten-free as well for the best results.
Why did my cupcakes turn out dense?
Overmixing the batter can cause cupcakes to be dense. Mix just until the ingredients are combined, and be sure to use fresh baking powder for the best lift and fluffiness.
Can I double the recipe for a party?
Definitely! This Lemon Raspberry Jam Cupcakes Recipe doubles (or even triples) easily for a crowd. Just make sure to bake in batches and keep an eye on them, as baking times may vary slightly.
Final Thoughts
If you’re ready to brighten someone’s day—or just treat yourself—there’s no better way than with this Lemon Raspberry Jam Cupcakes Recipe. They’re sunshine in cupcake form, and every bite is a celebration of sweet, tangy, and utterly irresistible flavors. Go ahead, grab your apron, and let these cupcakes become the highlight of your dessert table!
Print
Lemon Raspberry Jam Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these Lemon Raspberry Jam Cupcakes, featuring a moist lemon-infused cake filled with tangy raspberry jam and topped with a luscious lemon cream frosting. Perfect for any dessert occasion, these cupcakes balance citrusy brightness with sweet fruitiness, making each bite a refreshing treat.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk
Filling
- 1/2 cup raspberry jam
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
Garnish
- Fresh raspberries
- Lemon zest
Instructions
- Prepare the Oven and Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure the cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed for a consistent rise.
- Cream Butter and Sugar: Using a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus and vanilla notes.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients alternately with the milk, beginning and ending with the dry mixture. Mix just until combined to keep the batter light.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Core: Allow the cupcakes to cool completely on a wire rack. Use a small knife or cupcake corer to remove the center of each cupcake to prepare for filling.
- Fill with Raspberry Jam: Spoon raspberry jam into each cored hole to add a sweet and tangy surprise in every bite.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, followed by heavy cream and lemon juice, beating until the frosting is smooth, fluffy, and spreadable.
- Frost and Garnish: Frost each cupcake generously with the lemon cream frosting. Garnish with fresh raspberries and a sprinkle of lemon zest for a beautiful and flavorful finish.
Notes
- For a tangier frosting, increase the amount of fresh lemon juice to taste.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Allow cupcakes to cool completely before coring and filling to prevent jam from melting and frosting from sliding.
- Use fresh, high-quality raspberries and lemon juice for the best flavor impact.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 33g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
