These Lemon Raspberry Jam Cupcakes are a perfect marriage of sweet and tangy flavors that dance across your taste buds with every bite. The soft, lemony cake cradles a hidden pocket of luscious raspberry jam, while the berry-infused buttercream adds the perfect finishing touch. Whether you’re baking for a special occasion or simply treating yourself on a Tuesday, these cupcakes deliver bright, sunny flavors that are guaranteed to bring smiles all around.

Why You’ll Love This Recipe

Perfect Balance of Flavors: The bright, zesty lemon cake pairs beautifully with the sweet-tart raspberry jam, creating a taste that’s refreshing and indulgent at the same time.
Impressive but Easy: These cupcakes look like they came from a fancy bakery, but the process is straightforward enough for even novice bakers to master.
Versatile Treat: Perfect for everything from birthday parties to baby showers, or simply as a colorful pick-me-up with your afternoon tea.
Make-Ahead Friendly: You can prepare components in advance, making these ideal for busy schedules without sacrificing homemade quality.

Ingredients You’ll Need

All-purpose flour: The foundation of our cupcakes, providing structure while keeping them tender.
Baking powder: Our leavening agent that gives these cupcakes their perfect rise.
Salt: Enhances all the flavors and balances the sweetness.
Butter: Use unsalted so you can control the salt level. Butter adds richness and helps create that velvety crumb.
Granulated sugar: Sweetens the cupcakes and helps create that delicate texture.
Lemon zest: The secret weapon! Packs a powerful punch of lemon flavor without adding excess liquid.
Eggs: Provide structure, moisture, and richness to the cupcakes.
Vanilla extract: Adds depth and enhances the other flavors.
Milk or buttermilk: Creates a moist, tender crumb. Buttermilk will give a slight tang that complements the lemon beautifully.
Fresh lemon juice: Brings bright, tangy flavor that makes these cupcakes sing.
Raspberry preserves or jam: Look for a thick, high-quality jam with real fruit pieces for the best flavor and texture in both the filling and frosting.
Confectioners’ sugar: Creates a smooth, sweet base for our frosting.

Variations

Different Berries

Try strawberry, blackberry, or blueberry preserves for a different fruity twist. Each brings its own unique flavor that pairs wonderfully with the lemon cake base.

Citrus Swap

Replace lemon with lime or orange for an entirely different but equally delicious flavor profile. Orange and raspberry make a particularly wonderful combination.

Add Some Crunch

Sprinkle some crushed graham crackers between the cake and the jam filling for a surprise texture contrast that mimics a mini cheesecake.

Gluten-Free Option

Substitute your favorite cup-for-cup gluten-free flour blend to make these suitable for those with gluten sensitivities.

How to Make Lemon Raspberry Jam Cupcakes

Step 1: Prepare the Cupcake Batter

Start by whisking together your dry ingredients in one bowl. In another, cream the butter, sugar, and lemon zest until light and fluffy – don’t rush this step! The air you incorporate here helps create that perfect texture. Mix in eggs and vanilla, then gradually incorporate the dry ingredients alternating with the milk and lemon juice. The batter will be thick but pourable.

Step 2: Bake to Perfection

Divide the batter evenly among your cupcake liners – about 2/3 full is perfect. They’ll need around 18-21 minutes in the oven. You’ll know they’re done when they spring back to a light touch and a toothpick comes out clean. Let them cool completely before moving on to the filling step.

Step 3: Create the Hidden Jam Surprise

Once cooled, carefully cut a small circle in the top of each cupcake, going about an inch deep. Remove this little “plug” of cake, fill the cavity with raspberry jam, then trim the bottom of your cake plug and place it back on top. It’s like creating a secret treasure chest of flavor!

Step 4: Whip Up the Frosting

Beat the butter until it’s super creamy, then gradually add the powdered sugar, raspberry jam, and other ingredients. Keep beating until you have a smooth, fluffy frosting. If it seems too loose, add a bit more powdered sugar. If it’s too thick, a splash of milk will do the trick.

Step 5: Frost and Garnish

Pipe or spread your raspberry frosting onto the filled cupcakes. If you’re piping, a large star tip creates beautiful swirls that showcase the pink color. Top with a fresh raspberry and a tiny lemon slice for that picture-perfect finish that hints at the flavors inside.

Pro Tips for Making the Recipe

Room Temperature Ingredients: This isn’t just a suggestion – having your butter, eggs, and milk at room temperature ensures they blend properly for the smoothest batter and best texture.
Zest Before Juicing: Always zest your lemons before juicing them. It’s nearly impossible to zest a squeezed lemon!
Don’t Overfill: Fill cupcake liners only about 2/3 full to prevent overflowing during baking.
Cooling is Critical: Patience pays off! Let cupcakes cool completely before filling and frosting to prevent the jam from making the cake soggy and the frosting from melting.
Frosting Consistency: If your frosting seems to separate because of the jam (which can happen due to the natural juices), beat in a bit more powdered sugar to stabilize it.

How to Serve

These cupcakes are showstoppers on their own, but here are some serving suggestions to take them to the next level:

Special Occasions

Arrange on a tiered stand with fresh flowers or herbs between levels for a beautiful presentation at bridal showers or birthday parties.

Complimentary Beverages

Pair with Earl Grey tea, lemonade, or prosecco for adults. The contrast of the bright cupcake flavors with these drinks is simply magical.

Make It a Dessert Plate

For a dessert course, serve a single cupcake with a small scoop of vanilla ice cream or lemon sorbet on the side and a few fresh berries.

Make Ahead and Storage

Storing Leftovers

Keep frosted cupcakes in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and develop overnight, making them even more delicious the next day!

Freezing

Unfrosted cupcakes freeze beautifully for up to 2 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before filling and frosting.

Reheating

These cupcakes are best enjoyed at room temperature. If refrigerated, let them sit out for about 20-30 minutes before serving to allow the flavors to fully bloom and the frosting to soften slightly.

FAQs

Can I make these cupcakes without the filling?
Absolutely! They’re still delicious as simple lemon cupcakes with raspberry frosting. The filling adds a special touch, but they’re wonderful even without it.

My frosting looks curdled after adding the jam. What did I do wrong?
Don’t worry! This can happen because of the natural juice in the jam. Simply continue beating while gradually adding a bit more powdered sugar until it comes together. In extreme cases, a tablespoon of cream cheese can help stabilize it.

Can I use bottled lemon juice instead of fresh?
Fresh is definitely best for this recipe. Bottled lemon juice lacks the bright, vibrant flavor that makes these cupcakes special. The zest contains essential oils that contribute significantly to the lemon flavor, which you’d miss with bottled juice.

How do I prevent my cupcakes from sticking to the liners?
Make sure you’re using good quality liners, and let the cupcakes cool completely before attempting to unwrap them. If you’re still having issues, you can lightly spray the inside of the liners with cooking spray before filling with batter.

Final Thoughts

These Lemon Raspberry Jam Cupcakes truly capture the essence of summer in every bite, regardless of when you make them. The combination of bright lemon and sweet-tart raspberry creates a flavor experience that’s both nostalgic and exciting. Don’t be surprised if these become your new signature dessert that friends and family request by name! The little extra effort to create the jam-filled center is absolutely worth it for the delighted reactions you’ll get when people discover the sweet surprise inside.

Lemon Raspberry Jam Cupcakes Recipe