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–+ servings
Lemon Raspberry Jam Cupcakes

Lemon Raspberry Jam Cupcakes

Deliciously soft and moist lemon raspberry jam cupcakes perfect for spring and summertime.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

Equipment

  • 12-cup muffin pan
  • Cupcake liners
  • Electric Mixer
  • citrus zester
  • citrus juicer
  • piping bag
  • icing knife

Ingredients
  

Lemon Cupcakes

  • 1.5 cups all-purpose flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter softened to room temperature
  • 1 cups granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 0.5 cups whole milk or buttermilk, at room temperature
  • 0.25 cups fresh lemon juice

Filling

  • 0.5 cups thick raspberry preserves or jam

Raspberry Frosting

  • 0.75 cups unsalted butter softened to room temperature
  • 3.5 cups confectioners' sugar
  • 0.5 cups thick raspberry preserves or jam
  • 1 tablespoon whole milk at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 0.125 teaspoon salt
  • fresh raspberries for garnish
  • lemon slices for garnish

Instructions
 

Cupcake Preparation

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  • Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  • Beat the butter, sugar, and lemon zest together on medium-high speed until creamed, about 3 minutes. Add eggs and vanilla extract, and beat until combined. Add the dry ingredients, milk, and lemon juice. Beat until just combined.
  • Pour the batter evenly into the liners. Bake for 18–21 minutes, until a toothpick inserted comes out clean. Cool completely before filling.
  • Fill the cupcakes: Cut a circle into the center of the cooled cupcakes to create a pocket. Spoon jam inside each cupcake. Replace the cone-shaped piece you removed.
  • Make the frosting: Beat the softened butter until smooth. Add the confectioners’ sugar, jam, milk, vanilla extract, lemon juice, and salt. Beat until combined.
  • Frost cooled cupcakes and top each with a fresh raspberry and lemon slice, if desired.
  • Store leftover cupcakes in the refrigerator for up to 4 days.

Notes

Make the cupcakes a day in advance and frost the next day. They can be frozen up to 2 months.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword cupcake recipes, lemon cupcakes, Lemon Raspberry Jam Cupcakes, raspberry jam, spring desserts, summertime cakes
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