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Lemon Raspberry Jam Cupcakes Recipe

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  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 12 cupcakes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightful Lemon Raspberry Jam Cupcakes with a moist lemon base, tangy raspberry filling, and luscious raspberry buttercream frosting perfect for any occasion.

Ingredients

Units Scale

Lemon Cupcakes

    • 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*

Raspberry 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 and lemon slices

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  2. Make the batter: Whisk together the flour, baking powder, and salt in a large bowl. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until creamed (about 2 minutes). Scrape down the bowl as needed. Add eggs and vanilla extract, and beat again on medium-high speed until combined (about 1 minute). Slowly add in the dry ingredients, milk, and lemon juice on low speed until just combined. Avoid overmixing the batter.
  3. Bake the cupcakes: Evenly distribute the batter into the cupcake liners. Bake for 18–21 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before filling and frosting.
  4. Fill the cupcakes: Using a sharp knife, cut a circle into the center of each cooled cupcake about 1 inch deep. Spoon the raspberry jam into the cavity (about 1–2 teaspoons). Remove the pointy end of the cut-out cupcake center and gently press the remaining top back into place to seal the filling.
  5. Make the frosting: Beat the softened butter on medium speed for 3–4 minutes until smooth and creamy. Add the confectioners’ sugar, jam, milk, vanilla extract, lemon juice, and salt. Start mixing on a low speed for 30 seconds, then increase to high speed and beat for about 1 minute until combined. Adjust with more confectioners’ sugar if too thin or separating. Add more salt to balance sweetness, if needed.
  6. Frost and decorate: Spread or pipe the frosting onto the filled cupcakes, adding a fresh raspberry and a lemon slice on top for garnish if desired. Refrigerate cupcakes for at least 1 hour before serving to help set the frosting.
  7. Store leftovers: Store finished cupcakes in the refrigerator for up to 4 days. Use a cupcake carrier for easy storage and transport.

Notes

  • Make Ahead & Freezing Instructions: Prepare and fill cupcakes 1 day in advance, storing them at room temperature or in the refrigerator. Frost the cupcakes the following day. Unfrosted cupcakes can be frozen for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before frosting.
  • Lemons: About 2–3 lemons are needed for the zest and juice in this recipe.
  • Jam/Preserves: Bonne Maman Raspberry Preserves are recommended but not required. Other flavors such as strawberry or blueberry can also be used.
  • Mini Cupcakes: Makes 30–36 mini cupcakes. Bake at the same temperature for 11–13 minutes. Filling is not recommended for mini cupcakes.
  • Alternative Raspberry Filling: Use homemade raspberry filling for both the filling and the frosting.
  • Alternative Uses: This recipe can also make a 6-inch layer cake.
  • Check out additional resources like my 10 tips for baking the best cupcakes for beginner success!

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350
  • Sugar: 40g
  • Sodium: 125mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/lemon-raspberry-jam-cupcakes-recipe/