If you’re craving a dessert that bursts with brightness and sweet fruitiness, you absolutely must try this Lemon Raspberry Jam Cupcakes Recipe. These cupcakes are a perfect harmony of soft, moist lemon cake infused with fresh zest and juice, a luscious spoonful of raspberry jam nestled inside, and a dreamy, creamy raspberry buttercream frosting that ties it all together. Whether you’re celebrating a sunny spring afternoon or just want to add some cheerful flavor to your day, these cupcakes deliver delightful layers of lemon and raspberry in every blissful bite.

Ingredients You’ll Need

The image shows four steps of making a cupcake with jam filling on a white marbled surface. In the first step, an open jar full of dark red, chunky jam with seeds sits next to its white lid, with a spoon inside the jar. The second step shows a plain light yellow cupcake with a round piece removed from its center, next to the missing cupcake piece, and a metal knife with a black handle to the right. The third step features the cupcake with the hollow center filled with the dark red jam, and a spoon with some jam on it lays nearby, with the cut-out cupcake piece still on the side. The last step shows the cupcake with the removed piece placed back on top, slightly stained with the red jam around its edges, with some red jam spots on the surface next to it. A cooling rack can be partly seen in the upper right corner in all images. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet vibrant ingredients is key to making these cupcakes shine. Each component plays an essential role—from the tangy lemon zest brightening the batter to the rich butter that ensures a tender crumb, and the raspberry preserves that lend a juicy sweetness both inside and atop the cupcakes.

All-purpose flour (1 and 1/2 cups): Provides the structure and tenderness for the cupcakes’ soft crumb.
Baking powder (2 teaspoons): Leavens the batter for a light, fluffy texture.
Salt (1/2 teaspoon): Enhances all the flavors, balancing sweetness and tartness perfectly.
Unsalted butter (1/2 cup for cupcakes, 3/4 cup for frosting): Adds richness and moisture; softened butter is best for easy mixing.
Granulated sugar (1 cup): Sweetens the cupcakes while helping create a tender crumb.
Lemon zest (1 tablespoon) and fresh lemon juice (1/4 cup + 1 teaspoon): Infuse the cake and frosting with bright, fresh citrus flavor.
Large eggs (2): Bind ingredients together and add moisture for a tender bite.
Pure vanilla extract (1 and 1/2 teaspoons total): Enhances the flavor complexity of both cake and frosting.
Whole milk or buttermilk (1/2 cup + 1 tablespoon for frosting): Keeps the cupcakes moist and adds a slight tanginess to complement the lemon.
Thick raspberry preserves or jam (1 cup total): Provides the luscious fruity filling and the jewel-toned swirls in the raspberry buttercream.
Confectioners’ sugar (3 and 1/2 cups): Sweetens and stabilizes the frosting’s creamy texture.
Salt (1/8 teaspoon in frosting): Balances the sweetness in the raspberry buttercream perfectly.
Optional garnishes: Fresh raspberries and thin lemon slices add an elegant and fresh finishing touch.

How to Make Lemon Raspberry Jam Cupcakes Recipe

Step 1: Prepare the Batter

Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin pan with liners. Mixing dry ingredients separately first ensures even distribution of baking powder and salt. Cream the softened butter, sugar, and lemon zest on medium-high until the mixture turns pale and fluffy—that’s the secret to soft cupcakes with a lovely lemon fragrance. Adding eggs and vanilla lifts the batter with richness. Remember to gently incorporate your dry mixture, alternating with milk and fresh lemon juice, and stop stirring as soon as the batter comes together to keep the cupcakes tender.

Step 2: Bake the Cupcakes

Divide the batter evenly among the prepared liners, filling them about two-thirds full for even baking. Bake for 18 to 21 minutes or until a toothpick inserted in the center comes out clean. Patience is key here; letting your cupcakes cool completely before the next step ensures the buttercream won’t melt and the filling won’t run.

Step 3: Fill the Cupcakes with Raspberry Jam

Bring a little surprise to every bite by cutting a small cone-shaped hole into the center of each cooled cupcake. Fill this pocket generously with thick raspberry jam using a teaspoon. Then, neatly replace the cut-out piece after trimming the tip off, so the surface is flat again. This raspberry burst at the heart of the cupcake is what truly makes this Lemon Raspberry Jam Cupcakes Recipe stand out.

Step 4: Make the Raspberry Buttercream Frosting

Whip softened butter until silky smooth, then gradually add confectioners’ sugar, raspberry preserves, milk, vanilla, lemon juice, and a pinch of salt. Begin at low speed to avoid splatter, and then beat on high until everything is fully combined and luxuriously creamy. If the frosting feels too soft because of the juicy jam, don’t hesitate to add more sugar to achieve that perfect piping consistency.

Step 5: Frost and Garnish

Once your cupcakes are filled and cooled, frost generously with your raspberry buttercream. You can swirl on the frosting with a knife or get fancy with a piping bag fitted with a Wilton 1M tip for that beautiful rosette swirl. Top each cupcake with fresh raspberries and a thin lemon slice if you want to make them look as gorgeous as they taste.

How to Serve Lemon Raspberry Jam Cupcakes Recipe

This image shows many cupcakes with one main layer: a golden-yellow cake base with a soft texture. On top of each is a swirl of smooth pink frosting, decorated with a fresh red raspberry and a thin slice of bright yellow lemon placed side by side. The cupcakes are arranged on a white marbled surface. A few lemon slices are scattered around the cupcakes. The light is soft and natural, highlighting the colors and textures of the frosting and fruit. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and thinly sliced lemon wheels are not just for prettiness—they echo and enhance the bright flavors inside the cupcake. A sprinkle of edible flowers or a light dusting of powdered sugar can also amp up the presentation and delight your guests’ senses before the first bite.

Side Dishes

These cupcakes are a star on their own, but pairing them with a light summer salad or a dollop of freshly whipped cream can make for a refreshing dessert spread. For a party, offer a variety of teas or sparkling lemonade alongside to complement the lemony, fruity notes beautifully.

Creative Ways to Present

Arrange these cupcakes on a tiered stand with a scattering of fresh raspberries and lemon zest curls for a show-stopping centerpiece. Alternatively, present them in pretty cupcake boxes for gifting, or add edible glitter to the frosting for a whimsical twist perfect for celebrations.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes stored in an airtight container in the refrigerator for up to 4 days. Chilling helps the frosting maintain its shape and keeps the cake moist. Just allow the cupcakes to come to room temperature before serving for the best flavor.

Freezing

You can freeze unfrosted cupcakes for up to 2 months wrapped tightly in plastic wrap and stored in a freezer-safe container. When ready to enjoy, thaw them overnight in the fridge and bring to room temperature before filling and frosting. This makes it convenient to prepare in advance for any occasion.

Reheating

Since these are delicate cupcakes with a fresh buttercream, it’s best to avoid microwaving. Instead, remove from the fridge ahead of time and let them reach room temperature naturally so the frosting softens slightly without compromising its texture.

FAQs

Can I use homemade raspberry jam instead of store-bought?

Absolutely! Homemade raspberry jam works wonderfully and adds a fresh, personal touch to the cupcakes. Just prepare your jam ahead of time and let it cool completely before using it for the filling and frosting.

What if I don’t have buttermilk or whole milk?

You can substitute with lower-fat or non-dairy milks if needed, but keep in mind that the cupcakes may be less rich and moist than if you use whole milk or buttermilk.

Can these cupcakes be made in mini size?

You can certainly bake mini cupcakes, but baking time will reduce to about 11-13 minutes. Because they are smaller, it’s best to skip the jam filling to prevent overcrowding in the tiny pastry cases.

Is it okay to skip the jam filling inside the cupcakes?

Definitely! If you prefer, you can enjoy these cupcakes unfilled and still have incredible lemon and raspberry flavors shining through in the cake and frosting alone.

How do I prevent the frosting from melting quickly?

This raspberry buttercream is softer than traditional buttercream, so keep your cupcakes refrigerated and avoid leaving them out in warm environments for long periods. Chilling for at least an hour before serving helps the frosting set beautifully.

Final Thoughts

This Lemon Raspberry Jam Cupcakes Recipe is a truly joyful blend of tart and sweet, light and luscious that deserves a spot in your baking repertoire. Whether you’re celebrating a special occasion or simply want to brighten an ordinary day, these cupcakes deliver a beautiful burst of flavor and color that’s sure to impress everyone who tastes them. So grab your ingredients and start baking—your taste buds will thank you!