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
Scale
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
