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Lemon Raspberry Jam Cupcakes Recipe - emiliarecipes.com Lemon Raspberry Jam Cupcakes Recipe - emiliarecipes.com
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Lemon Raspberry Jam Cupcakes Recipe

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These lemon raspberry jam cupcakes are a perfect blend of tart and sweet flavors. Moist lemon cupcakes are filled with raspberry jam and topped with a zesty lemon buttercream frosting. The combination of fresh lemon and sweet raspberry makes these cupcakes a delightful treat, ideal for spring and summer parties or any time you crave something fruity and refreshing.

Ingredients

Scale
  • For the cupcakes:
    • 1 ½ cups all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • ½ cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 2 tbsp lemon juice
    • Zest of 1 lemon
    • ½ cup milk
    • ¼ cup raspberry jam (for filling)
  • For the lemon buttercream frosting:
    • 1 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 2 tbsp lemon juice
    • Zest of 1 lemon
    • 1-2 tbsp milk (if needed)

Instructions

  • Preheat Oven: Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
  • Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
  • Cream Butter and Sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lemon juice and lemon zest.
  • Combine Ingredients: Gradually add dry ingredients, alternating with milk, until just combined.
  • Bake: Divide the batter evenly into cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
  • Fill with Jam: Using a small knife or cupcake corer, make a hole in the center of each cupcake and fill with raspberry jam.
  • Prepare Frosting: Beat butter until smooth, then gradually add powdered sugar. Mix in lemon juice and zest. Add milk if needed to reach desired consistency.
  • Frost Cupcakes: Frost the cooled, jam-filled cupcakes with lemon buttercream.

Notes

  • You can substitute store-bought raspberry jam with homemade for a more natural flavor.
  • Add extra lemon zest to the frosting for a bolder citrus taste.
  • Store cupcakes in an airtight container for up to 3 days.

Nutrition

Find it online: https://emiliarecipes.com/lemon-raspberry-jam-cupcakes-recipe/