Lemon Raspberry Jam Cupcakes Recipe

If you're looking for a dessert that combines the refreshing zing of lemon with the sweet, tangy flavor of raspberries, this Lemon Raspberry Jam Cupcakes Recipe is exactly what you need. These cupcakes feature a light and fluffy lemon-flavored cake with a surprise raspberry jam filling in the center, all topped off with a luscious lemon buttercream. Whether you’re baking for a special occasion or just want to treat yourself, these cupcakes are sure to be a hit. Follow along for a step-by-step guide, tips, and FAQs to create these delightful cupcakes in your kitchen.

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What Are Lemon Raspberry Jam Cupcakes?

Lemon Raspberry Jam Cupcakes are deliciously light and refreshing lemon-flavored cupcakes with a surprise filling of sweet raspberry jam. The tartness of the lemon contrasts beautifully with the sweet jam, creating a delightful burst of flavors in every bite. These cupcakes are topped with a creamy lemon buttercream that enhances the citrus flavor, making them a crowd-pleaser for any occasion. If you love fruity desserts, this combination of sweet and tangy flavors will quickly become one of your favorites.

Ingredients List for Lemon Cupcakes

The base of the cupcake is a light lemon-flavored cake made with simple ingredients you probably already have in your kitchen. Here’s what you’ll need:

• 1 and ½ cups all-purpose flour – Provides the structure for the cupcakes.
• 1 and ½ teaspoons baking powder – Helps the cupcakes rise and gives them a fluffy texture.
• ¼ teaspoon baking soda – Works alongside baking powder for a tender crumb.
• ¼ teaspoon salt – Balances the sweetness and enhances flavor.
• ½ cup unsalted butter, softened – Adds richness and moisture to the cupcakes.
• 1 cup granulated sugar – Sweetens the cupcakes and helps create a tender texture.
• 2 large eggs, room temperature – Provides structure and helps bind the ingredients.
• 1 teaspoon vanilla extract – Adds warmth and depth to the flavor.
• ⅓ cup fresh lemon juice – The key ingredient that adds a bright, citrusy flavor to the cupcakes.
• 1 tablespoon lemon zest – Intensifies the lemon flavor.
• ½ cup whole milk – Keeps the cupcakes soft and moist.

Ingredients List for Raspberry Jam Filling

The filling is the sweet surprise inside each cupcake, providing a burst of raspberry flavor in every bite. Here’s what you’ll need:

• ⅓ cup raspberry jam – You can use store-bought or homemade jam. Choose a high-quality jam for the best flavor.

Ingredients List for Lemon Buttercream Frosting

To complement the lemon cupcakes and raspberry jam filling, the cupcakes are topped with a light and creamy lemon buttercream frosting. Here’s what you’ll need:

• ½ cup unsalted butter, softened – Makes the frosting rich and creamy.
• 3 cups powdered sugar – Sweetens and thickens the frosting.
• 2 tablespoons fresh lemon juice – Adds a bright lemon flavor to the frosting.
• 1 tablespoon lemon zest – Intensifies the lemon flavor.
• 1-2 tablespoons heavy cream or milk – Adjusts the consistency of the frosting.
• Pinch of salt – Balances the sweetness.

Substitutions and Variations

This recipe is versatile and can be adjusted to meet your preferences or dietary needs. Here are a few substitution and variation ideas:

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum.
• Dairy-Free Option: Use plant-based butter and substitute almond or oat milk for the whole milk.
• Homemade Raspberry Jam: If you prefer homemade jam, simmer fresh raspberries with sugar and a squeeze of lemon juice until thickened. Strain out the seeds if you like a smoother jam.
• Lemon Curd Filling: For an extra lemony treat, swap the raspberry jam with homemade or store-bought lemon curd.
• Lemon-Raspberry Frosting: Add a tablespoon of raspberry jam to the buttercream for a subtle raspberry flavor and a pretty pink hue.

Step-by-Step Cooking Instructions

Now that you’ve gathered all your ingredients, let’s start baking these delicious lemon raspberry jam cupcakes. Follow these step-by-step instructions for the best results.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4: Add the Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract, fresh lemon juice, and lemon zest.

Step 5: Alternate Adding Dry Ingredients and Milk

On low speed, alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Be careful not to overmix, as this can make the cupcakes dense.

Step 6: Fill the Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Step 7: Bake the Cupcakes

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Step 8: Fill the Cupcakes with Raspberry Jam

Once the cupcakes have cooled completely, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each hole with about 1 teaspoon of raspberry jam, then place the removed cupcake piece back on top (you can trim the piece to make it fit).

How to Cook Lemon Raspberry Jam Cupcakes: A Step-by-Step Guide

Here’s a quick summary of the steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the dry ingredients in a medium bowl.
3. Cream the butter and sugar until light and fluffy.
4. Add the eggs, vanilla, lemon juice, and zest, and mix until combined.
5. Alternate adding the dry ingredients and milk to the butter mixture.
6. Fill the cupcake liners and bake for 18-20 minutes.
7. Cool the cupcakes completely, then fill with raspberry jam.

Common Mistakes to Avoid

1. Overmixing the batter: Overmixing can lead to dense cupcakes. Mix just until the ingredients are combined.
2. Not using room temperature ingredients: Cold butter or eggs can cause the batter to not mix evenly. Make sure all ingredients are at room temperature before starting.
3. Overfilling the cupcake liners: Filling the liners more than ⅔ full can cause the cupcakes to overflow while baking.
4. Skipping the cooling step: Filling and frosting warm cupcakes can cause the jam and frosting to melt. Always let them cool completely before assembling.

Serving and Presentation Tips

The presentation of your cupcakes is just as important as their taste. Here are some tips to make your Lemon Raspberry Jam Cupcakes look irresistible.

How to Serve Lemon Raspberry Jam Cupcakes

These cupcakes are best served at room temperature to enjoy the full flavors of the lemon and raspberry. Pair them with a cup of tea, lemonade, or sparkling water for a refreshing treat. They’re perfect for afternoon tea, summer parties, or any special occasion.

Presentation Ideas for Lemon Raspberry Jam Cupcakes

• Lemon Zest Garnish: Sprinkle a bit of fresh lemon zest on top of the frosting for an extra pop of color and flavor.
• Raspberry Garnish: Top each cupcake with a fresh raspberry for a stunning presentation.
• Drizzle of Raspberry Sauce: For a more elegant touch, drizzle a bit of raspberry sauce over the frosted cupcakes.
• Lemon Curls: Add thin curls of lemon peel for a decorative and vibrant touch.

Lemon Raspberry Jam Cupcake Recipe Tips

• Fresh Lemons: Use freshly squeezed lemon juice and freshly grated lemon zest for the best flavor. Bottled lemon juice won’t give you the same bright, fresh taste.
• High-Quality Jam: Choose a high-quality raspberry jam or make your own for the best results.
• Adjust Frosting Consistency: If your buttercream is too thick, add a little heavy cream or milk to loosen it up. If it’s too thin, add more powdered sugar.

Frequently Asked Questions (FAQs)

1. Can I make these cupcakes ahead of time?
   Yes, you can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Fill and frost them the day you plan to serve them for the freshest taste.
2. How do I store leftover cupcakes?
   Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
3. Can I freeze these cupcakes?
   Yes, you can freeze the unfrosted, unfilled cupcakes. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw them at room temperature, then fill and frost before serving.
4. What if I don’t have raspberry jam?
   You can substitute any other berry jam, like strawberry or blackberry, for the raspberry jam. Lemon curd is another great option for the filling.
5. Can I make a different frosting?
   Absolutely! These cupcakes also pair well with vanilla buttercream or cream cheese frosting if you prefer a different topping.

Conclusion

Lemon Raspberry Jam Cupcakes are a delightful, fruity treat that’s perfect for any occasion. The tangy lemon cupcakes paired with the sweet raspberry jam filling create a beautiful balance of flavors, while the lemon buttercream ties everything together for a refreshing and decadent dessert. Whether you're baking them for a party, a special event, or just because, these cupcakes will impress anyone who takes a bite. Follow the recipe, experiment with variations, and enjoy this delicious combination of sweet and tart flavors!

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