Description
Delight in these lemon raspberry jam cupcakes featuring soft, moist lemon cake filled with sweet raspberry jam and topped with creamy raspberry buttercream. Perfectly balanced with bright citrus and fruity sweetness, these cupcakes are a spring and summer favorite, beautifully decorated with fresh raspberries and lemon slices.
Ingredients
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 for garnish: fresh raspberries and lemon slices
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to be incorporated later.
- Cream Butter, Sugar, and Lemon Zest: Using a handheld or stand mixer fitted with a paddle attachment, beat the unsalted butter, granulated sugar, and fresh lemon zest on medium-high speed until the mixture becomes light and fluffy, about 3 minutes. Scrape down the bowl as needed for even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating on medium-high speed until well combined, approximately 1 minute. Scrape down the sides again to ensure the batter is well mixed.
- Incorporate Dry Ingredients, Milk, and Lemon Juice: Turn your mixer to low speed, add the flour mixture, then slowly pour in the whole milk and fresh lemon juice. Mix just until combined; avoid overmixing to keep the cupcakes tender.
- Fill Cupcake Liners and Bake: Evenly distribute the batter among the cupcake liners. Bake for 18 to 21 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before proceeding.
- Prepare Cupcake Filling: Using a sharp knife, cut out a 1-inch deep cone-shaped pocket from the center of each cooled cupcake. Fill these cavities with about 1 to 2 teaspoons of raspberry preserves or jam. Remove the tip of the cut-out piece and gently press it back on top to seal the filling.
- Make Raspberry Buttercream Frosting: Beat the softened butter on medium speed until creamy and smooth, about 3-4 minutes. Gradually add confectioners’ sugar, raspberry preserves, whole milk, vanilla extract, fresh lemon juice, and salt. Start on low speed for 30 seconds, then increase to high and beat for 1 minute until fully combined. If the frosting is too thin or wet, add more confectioners’ sugar to reach desired consistency. Adjust salt to balance sweetness if needed.
- Frost and Garnish: Pipe or spread the raspberry buttercream over the cooled cupcakes using a piping tip such as Wilton 1M or an icing knife. Garnish with fresh raspberries and lemon slices if desired. Chill cupcakes for at least 1 hour before serving to set the frosting properly.
- Storage: Store leftover cupcakes in the refrigerator for up to 4 days, ideally in a cupcake carrier to maintain freshness and ease of transport.
Notes
- Make Ahead & Freezing: Bake and fill cupcakes a day before serving. Keep them covered at room temperature or refrigerated until ready to frost the next day. Unfrosted cupcakes freeze well for up to 2 months; thaw overnight in the fridge before frosting.
- Tools You May Need: 12-cup muffin pan, cupcake liners, handheld or stand mixer, citrus zester and juicer, piping bags and tips (Wilton 1M or Ateco 826), and a cupcake carrier for storage.
- Lemons: Requires about 2-3 medium lemons for zest and juice to achieve optimum freshness and flavor.
- Milk Options: Whole milk or buttermilk is preferred for moistness and richness. Lower fat or nondairy milks can be used but will alter texture and taste.
- Jam Choices: Bonne Maman Raspberry Preserves are recommended for best flavor. You may substitute with blueberry, strawberry, or any other thick jam for different tastes.
- Mini Cupcakes: Bake mini cupcakes for 11 to 13 minutes at the same temperature but do not fill due to size constraints.
- Homemade Filling Option: You can prepare a homemade raspberry filling on the stove ahead of time for both filling and frosting to enhance freshness.
- Filling Optional: The jam filling can be omitted if you prefer cupcakes without filling.
- Batter Quantity: This recipe produces 3-4 cups of batter, suitable for about a 6-inch layer cake if desired, with adjustments in frosting technique to prevent jam leakage.
- Tip for Best Results: Review 10 tips for baking perfect cupcakes to ensure success.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
