Description
These lemon raspberry jam cupcakes are a perfect balance of zesty lemon flavor and sweet raspberry goodness. Moist and fluffy lemon cupcakes are filled with a dollop of raspberry jam and topped with a light, creamy frosting. Ideal for any special occasion or just to satisfy a sweet craving, these cupcakes are sure to impress with their combination of citrus and fruity flavors. Easy to make and delicious to eat, they’re perfect for parties, picnics, or afternoon treats.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup whole milk
- 1/4 cup raspberry jam (for filling)
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
- Optional: Lemon zest or fresh raspberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients, alternating with milk, until just combined.
- Divide the batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- Once cupcakes are cool, use a small spoon or piping tip to make a small hole in the center of each cupcake. Fill with about 1 teaspoon of raspberry jam.
- For the frosting, beat butter until creamy. Slowly add powdered sugar, vanilla, and heavy cream, beating until smooth and fluffy.
- Frost the filled cupcakes and garnish with lemon zest or fresh raspberries if desired.
Notes
- For a more intense lemon flavor, add extra lemon zest to the batter.
- You can use store-bought or homemade raspberry jam for the filling.
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28 g
- Sodium: 130 mg