Lemon Raspberry Jam Cupcakes Recipe

Bright, zesty lemon paired with the sweet-tart flavor of raspberry jam creates a sensational dessert that’s as delicious as it is beautiful. These Lemon Raspberry Jam Cupcakes combine the tang of fresh lemon in the cupcake base with a sweet raspberry jam filling, all topped with a creamy lemon buttercream. The combination of citrus and berries makes these cupcakes the perfect treat for spring and summer celebrations, but they’re equally delightful any time of year. Read on for a step-by-step recipe, substitutions, variations, and tips to make your cupcakes shine!

What Are Lemon Raspberry Jam Cupcakes?

Lemon raspberry jam cupcakes are light, fluffy lemon-flavored cupcakes filled with a dollop of raspberry jam in the center and topped with a tangy lemon buttercream frosting. The tartness of the lemon balances the sweetness of the raspberry, while the buttercream provides a rich and creamy finish. These cupcakes are bursting with bright, refreshing flavors, making them ideal for everything from picnics to special occasions like birthdays or bridal showers.

Ingredients List for Lemon Cupcakes

For the cupcake base, you’ll need the following ingredients:

• 1 ½ cups all-purpose flour: The structure of the cupcakes.
• 1 ½ teaspoons baking powder: Helps the cupcakes rise and stay light.
• ¼ teaspoon baking soda: Adds additional lift and fluffiness.
• ¼ teaspoon salt: Enhances flavor and balances sweetness.
• ½ cup unsalted butter, softened: Adds moisture and richness to the cupcakes.
• 1 cup granulated sugar: Provides sweetness and structure.
• 2 large eggs: Acts as a binder and helps with texture.
• 1 teaspoon vanilla extract: Adds depth and warmth to the cupcakes.
• Zest of 2 lemons: The source of that signature lemony flavor.
• ¼ cup fresh lemon juice: Adds tartness and moisture.
• ½ cup whole milk: Keeps the batter moist and soft.

Ingredients List for Raspberry Jam Filling

To create the raspberry jam filling, you’ll need:

• ½ cup raspberry jam or preserves: The star filling that adds sweetness and fruitiness. You can use store-bought or homemade raspberry jam.

Ingredients List for Lemon Buttercream

For the lemon buttercream, gather these ingredients:

• 1 cup unsalted butter, softened: The base of the buttercream.
• 4 cups powdered sugar: Sweetens and thickens the frosting.
• Zest of 1 lemon: Infuses the buttercream with lemon flavor.
• 3-4 tablespoons fresh lemon juice: Adds a bright, tangy kick.
• 1 teaspoon vanilla extract: Complements the lemon flavor.
• Pinch of salt: Balances the sweetness.
• 2-3 tablespoons heavy cream or whole milk: Adjusts the consistency of the frosting for a smooth finish.

Substitutions and Variations

Here are a few ways to adjust the recipe to fit dietary needs or preferences:

• Gluten-free option: Swap the all-purpose flour with a 1:1 gluten-free flour blend to make these cupcakes gluten-free.
• Vegan alternative: Use plant-based butter and milk, and replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes to thicken).
• Sugar substitute: Replace the granulated sugar with a sugar alternative like stevia or monk fruit sweetener for a lower-sugar version.
• Berry swap: Not a fan of raspberries? Substitute the raspberry jam with strawberry, blackberry, or blueberry jam for a different fruity flavor.
• Lemon curd filling: For extra tang, swap out the raspberry jam with lemon curd for a double-lemon cupcake experience.

Step-by-Step Cooking Instructions

Step 1: Preheat and Prepare

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

Step 2: Mix Dry Ingredients

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

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy—about 2-3 minutes. This step helps to aerate the batter and will result in lighter cupcakes.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. The fresh lemon juice and zest will infuse the batter with bright citrusy flavors.

Step 5: Alternate Dry Ingredients and Milk

Add half of the dry flour mixture to the wet ingredients and mix on low speed until just combined. Then, pour in the milk and mix again. Finally, add the remaining flour mixture and mix until smooth, but don’t overbeat.

Step 6: Fill the Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each one about two-thirds full. The cupcakes will rise during baking, so leave enough room for expansion.

Step 7: Bake the Cupcakes

Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove them from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8: Core and Fill with Raspberry Jam

Once the cupcakes have cooled completely, use a small spoon or cupcake corer to remove a small section from the center of each cupcake. Fill the cavity with about 1 teaspoon of raspberry jam. Replace the cored top if desired, or leave the jam exposed.

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

1. Room temperature ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter and even baking.
2. Lemon zest and juice: Zest your lemons before juicing them for optimal results. Use a microplane zester for fine zest.
3. Avoid overmixing: When combining the dry and wet ingredients, mix just until the flour is incorporated. Overmixing can result in dense cupcakes.
4. Use a cupcake corer: To easily fill the cupcakes with jam, use a cupcake corer or the back of a spoon to remove the center.
5. Cool completely before frosting: Allow the cupcakes to cool fully before frosting to prevent the buttercream from melting.

Common Mistakes to Avoid

• Overmixing the batter: Overmixing can result in dense, tough cupcakes. Mix the batter just until the ingredients are combined.
• Overfilling the liners: Avoid filling the cupcake liners more than two-thirds full to prevent the batter from overflowing during baking.
• Not cooling before filling and frosting: Ensure the cupcakes are fully cooled before coring, filling, and frosting, or the filling and buttercream will melt.

Serving and Presentation Tips

Lemon raspberry jam cupcakes are as beautiful as they are delicious. Here’s how to serve and present them:

How to Serve Lemon Raspberry Jam Cupcakes

• Room temperature: These cupcakes are best served at room temperature for optimal flavor and texture.
• With a cup of tea or lemonade: Pair the cupcakes with a glass of iced tea, lemonade, or even a cup of coffee for a refreshing treat.

Presentation Ideas for Lemon Raspberry Jam Cupcakes

• Buttercream swirls: Use a piping bag fitted with a large star tip to swirl the lemon buttercream on top of each cupcake.
• Garnish with fresh berries: Top each cupcake with a fresh raspberry or a slice of lemon for a beautiful and flavorful garnish.
• Lemon zest sprinkles: For an extra pop of color and flavor, sprinkle a little bit of freshly grated lemon zest over the top of the frosted cupcakes.
• Drizzle with raspberry sauce: For an extra touch, drizzle a little bit of raspberry sauce or jam over the top of the buttercream for added sweetness and presentation flair.

Lemon Raspberry Jam Cupcake Recipe Tips

• Use fresh ingredients: Fresh lemon juice and zest will give your cupcakes the best flavor. Avoid using bottled lemon juice for optimal results.
• Filling consistency: If your raspberry jam is too thick to spoon easily, warm it slightly in the microwave to make it easier to fill the cupcakes.
• Chill the buttercream: If your buttercream is too soft to pipe, chill it for 10-15 minutes to firm up before piping onto the cupcakes.

Frequently Asked Questions (FAQs)

1. Can I use store-bought raspberry jam?
Yes! Store-bought raspberry jam works perfectly for this recipe. You can also make homemade raspberry jam if you prefer.

2. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes ahead of time. Store unfrosted, filled cupcakes in an airtight container at room temperature for up to 2 days. Frost just before serving.

3. Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight and frost fresh when ready to serve.

4. Can I use other fillings besides raspberry jam?
Absolutely! You can use lemon curd, strawberry jam, blueberry jam, or any other fruit filling you prefer. Each will offer a delicious twist.

Conclusion

Lemon Raspberry Jam Cupcakes are a delightful treat that blends the tangy, citrusy brightness of lemon with the sweet, fruity goodness of raspberry jam. Whether you’re making these cupcakes for a special event or just to enjoy with your family, they’re sure to impress with their flavor and presentation. Be sure to follow the tips and steps carefully for the best results, and don’t hesitate to make them your own by trying out different variations. Happy baking!

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