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Lemon Raspberry Jam Cupcakes with pink raspberry frosting, topped with fresh raspberries and lemon wedges. One cupcake is cut open to show a juicy raspberry jam filling inside.

Lemon Raspberry Jam Cupcakes

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Bright and tender Lemon Raspberry Jam Cupcakes filled with sweet raspberry jam and topped with creamy raspberry buttercream, perfect for a cheerful dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 15 minutes
Total Time 1 hour
Servings: 12 Cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Lemon Cupcakes
  • 1and ½ cups 188 g all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder for rise
  • ½ teaspoon salt enhances flavor
  • ½ cup 113 g unsalted butter softened (room temperature)
  • 1 cup 200 g granulated sugar (for sweetness)
  • 1 Tablespoon lemon zest fresh finely grated
  • 2 large eggs room temperature
  • 1and ½ teaspoons pure vanilla extract aromatic
  • ½ cup 120 ml whole milk (room temperature)
  • ¼ cup 60 ml fresh lemon juice (for tang)
Filling
  • ½ cup 165 g thick raspberry preserves (smooth, no seeds preferred)
Raspberry Frosting
  • ¾ cup 170 g unsalted butter softened (room temperature)
  • 3and ½ cups 420 g confectioners’ sugar (sifted)
  • ½ cup 165 g thick raspberry preserves (smooth)
  • 1 Tablespoon whole milk room temperature
  • 1 teaspoon pure vanilla extract optional
  • 1 teaspoon fresh lemon juice for brightness
  • ⅛ teaspoon salt balances sweetness
  • Optional for garnish: fresh raspberries and lemon slices for presentation

Method
 

  1. Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
  3. In a large bowl, beat butter, sugar, and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice, beginning and ending with dry ingredients.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Using a small knife or cupcake corer, create a cavity in the center of each cupcake and fill with raspberry preserves.
  10. For the frosting, beat butter until smooth, then gradually add confectioners’ sugar.
  11. Add raspberry preserves, milk, vanilla, lemon juice, and salt, and continue beating until smooth and fluffy.
  12. Pipe or spread frosting on top of the cupcakes.
  13. Optional: garnish with fresh raspberries and lemon slices before serving.

Nutrition

Serving: 95gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 6mgCalcium: 40mgIron: 1mg

Notes

These cupcakes are a sunny delight, with zesty lemon and sweet raspberry flavors that bring a smile to every bite. Perfect for spring celebrations or a cheerful afternoon treat!

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