These tender Lemon Raspberry Jam Cupcakes are filled with sweet raspberry jam and topped with fluffy raspberry buttercream. I first made them for my niece's birthday last spring, and she asked for them again this year. They're surprisingly easy to put together, and the bright citrus flavor paired with berry sweetness feels like sunshine on a plate.
If you love fruity desserts, you'll also want to try my Mini No-Bake Cheesecakes or this beautiful Apple Galette for your next gathering.
Why You'll Love These Lemon Raspberry Jam Cupcakes
These Lemon Raspberry Jam Cupcakes bring bakery-quality flavor to your home kitchen without any fussy techniques. The lemon cake stays incredibly moist thanks to buttermilk and fresh lemon juice, while the hidden raspberry jam center adds a sweet surprise in every bite.
The raspberry buttercream frosting is silky and not too sweet. It balances the tartness of the lemon beautifully. These Lemon Raspberry Jam Cupcakes look stunning on a dessert table, and they're simple enough for beginners to master on the first try.
Jump to:
- Why You'll Love These Lemon Raspberry Jam Cupcakes
- Lemon Raspberry Jam Cupcakes Ingredients
- How to Make Lemon Raspberry Jam Cupcakes
- Substitutions and Variations
- Equipment For Lemon Raspberry Jam Cupcakes
- Storage Tips For Lemon Raspberry Jam Cupcakes
- Expert Tips
- FAQ
- Related
- Pairing
- Lemon Raspberry Jam Cupcakes
Lemon Raspberry Jam Cupcakes Ingredients
Here's what you'll need to make these bright, fruity Lemon Raspberry Jam Cupcakes.
See Recipe Card Below This Post For Ingredient Quantities
Lemon Cupcakes
- All-purpose flour: Forms the structure of the cupcakes and keeps them tender. Spooning and leveling ensures you don't add too much, which can make them dense.
- Baking powder: Gives the cupcakes their light, fluffy rise.
- Salt: Balances the sweetness and brings out the lemon flavor.
- Unsalted butter: Adds richness and creates a soft, moist crumb. Make sure it's softened to room temperature so it creams properly with the sugar.
- Granulated sugar: Sweetens the batter and helps create a light texture when creamed with butter.
- Lemon zest: Packs the cupcakes with bright, citrusy flavor. Fresh zest makes a huge difference.
- Eggs: Bind everything together and add moisture. Room temperature eggs mix in more easily.
- Vanilla extract: Enhances the overall flavor and adds a hint of warmth.
- Whole milk or buttermilk: Keeps the cupcakes incredibly moist. Buttermilk adds a slight tang that pairs beautifully with lemon.
- Fresh lemon juice: Boosts the lemon flavor and adds a gentle tartness that balances the sweetness.
Filling
- Thick raspberry preserves or jam: Creates a sweet, fruity center in each cupcake. Choose a thick jam so it doesn't make the cupcakes soggy.
Raspberry Frosting
- Unsalted butter: Forms the creamy base of the frosting. Softened butter whips up light and fluffy.
- Confectioners' sugar: Sweetens and thickens the frosting to the perfect consistency.
- Thick raspberry preserves or jam: Adds fruity flavor and a lovely pink color to the frosting.
- Whole milk: Thins the frosting slightly so it's easy to pipe or spread.
- Vanilla extract: Rounds out the flavor.
- Fresh lemon juice: Adds a hint of brightness that keeps the frosting from tasting too heavy.
- Salt: Balances the sweetness and enhances all the other flavors.
Optional Garnish
- Fresh raspberries: Add a pop of color and freshness on top.
- Lemon slices: Make the cupcakes look extra pretty and hint at the citrus flavor inside.
How to Make Lemon Raspberry Jam Cupcakes
Follow these simple steps to make your Lemon Raspberry Jam Cupcakes with buttercream from scratch.
Preheat oven: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. This keeps the cupcakes from sticking and makes cleanup easy.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed. Set this aside while you work on the wet ingredients.
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. This step adds air to the batter, which helps the cupcakes rise.
Add eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Then add the lemon zest and vanilla extract. Mix until everything is smooth and combined.
Combine wet and dry: Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start with the dry ingredients and end with them. Mix until just combined after each addition. Stir in the fresh lemon juice gently. Don't overmix, or the cupcakes can turn out tough.
Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. This gives them room to rise without spilling over.
Bake: Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should look golden and spring back when you touch them lightly.
Cool completely: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. They need to be fully cool before you add the filling and frosting, or everything will melt.
Add filling: Using a small knife or a cupcake corer, carefully remove a small circle from the center of each cupcake, about 1 inch deep. Fill each hole with 1 teaspoon of raspberry preserves. Don't overfill, or the jam will spill out when you frost them.
Prepare frosting: In a large bowl, beat the softened butter with an electric mixer until it's creamy and smooth. Gradually add the confectioners' sugar, about a cup at a time, beating well after each addition. Add the raspberry preserves, milk, vanilla extract, lemon juice, and salt. Beat on medium-high speed for 2 to 3 minutes until the frosting is light, fluffy, and smooth.
Frost cupcakes: Pipe or spread the raspberry frosting generously over each cupcake. If you're using a piping bag, a large star tip or round tip works beautifully. Top with fresh raspberries and thin lemon slices if you'd like.
Serve: Enjoy your lemon raspberry jam cupcakes right away, or store them in an airtight container at room temperature for up to 2 days.
Substitutions and Variations
Buttermilk vs. whole milk: Buttermilk adds a slight tang and extra moisture, but whole milk works just as well if that's what you have on hand.
Strawberry or blueberry preserves: Swap the raspberry jam for another berry flavor if you prefer. Strawberry and blueberry both pair nicely with lemon.
Cream cheese frosting: If you'd rather skip the raspberry buttercream, a simple cream cheese frosting with a touch of lemon zest is delicious too.
Gluten-free option: Use a 1-to-1 gluten-free baking flour in place of the all-purpose flour. The texture will be slightly different, but still tasty.
Dairy-free version: Use dairy-free butter and a plant-based milk like almond or oat milk. The cupcakes will still turn out soft and flavorful.
Equipment For Lemon Raspberry Jam Cupcakes
- 12-cup muffin pan
- Cupcake liners
- Medium mixing bowl
- Large mixing bowl
- Electric mixer or hand mixer
- Measuring cups and spoons
- Whisk and spatula
- Toothpick or cupcake corer
- Piping bag (optional, but makes frosting easier)
- Wire cooling rack
Storage Tips For Lemon Raspberry Jam Cupcakes
Store these Lemon Raspberry Jam Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is very warm, you can refrigerate them for up to 4 days, but let them come to room temperature before serving so the frosting softens up.
You can freeze unfrosted Lemon Raspberry Jam Cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. Thaw them at room temperature and add the filling and frosting when you're ready to serve.
The frosting can be made a day ahead and stored in the fridge. Just bring it to room temperature and give it a quick whip with the mixer before using.
Expert Tips
Don't skip the cooling step: If you try to fill or frost the cupcakes while they're still warm, the jam will sink and the frosting will melt. Patience pays off here.
Use thick jam: Thinner jellies or runny jams will make the cupcakes soggy. Look for preserves labeled "thick" or "all-fruit."
Room temperature ingredients: Butter, eggs, and milk should all be at room temperature. This helps everything blend together smoothly and creates a better texture.
Test for doneness: Ovens vary, so start checking your Lemon Raspberry Jam Cupcakes at 18 minutes. The tops should spring back when lightly pressed, and a toothpick should come out clean.
Adjust frosting consistency: If your frosting is too thick, add a tiny bit more milk, a teaspoon at a time. If it's too thin, add more confectioners' sugar.
FAQ
Can I use frozen raspberries instead of preserves?
Frozen raspberries won't work as a filling because they release too much moisture and will make the Lemon Raspberry Jam Cupcakes soggy. Stick with thick raspberry preserves or jam for the best results. If you want to use fresh or frozen berries, you'd need to cook them down into a thick compote first.
How do I prevent the lemon cupcakes from drying out?
Make sure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Don't overmix the batter, and avoid overbaking. Check the cupcakes at 18 minutes, and take them out as soon as a toothpick comes out clean. Storing them in an airtight container also helps keep them moist.
What piping tip is best for frosting these Lemon Raspberry Jam Cupcakes?
A large star tip, like a Wilton 1M or 2D, creates beautiful swirls and gives the frosting a bakery-style look. If you don't have a piping bag, you can just spread the frosting on with a butter knife or offset spatula. It'll still taste amazing.
Can I make these cupcakes ahead of time?
Yes. You can bake the cupcakes a day ahead, let them cool completely, and store them unfrosted in an airtight container. Add the filling and frosting a few hours before serving. You can also make the frosting a day ahead and keep it in the fridge. Just let it come to room temperature and give it a quick whip before using.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Lemon Raspberry Jam Cupcakes
Lemon Raspberry Jam Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
- In a large bowl, beat butter, sugar, and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice, beginning and ending with dry ingredients.
- Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Using a small knife or cupcake corer, create a cavity in the center of each cupcake and fill with raspberry preserves.
- For the frosting, beat butter until smooth, then gradually add confectioners' sugar.
- Add raspberry preserves, milk, vanilla, lemon juice, and salt, and continue beating until smooth and fluffy.
- Pipe or spread frosting on top of the cupcakes.
- Optional: garnish with fresh raspberries and lemon slices before serving.
Leave a Reply