Easy Lemon Raspberry Jam Cupcakes Recipe That Sparkles With Joy

Whipping up some delightful lemon raspberry jam cupcakes always sparks joy in my kitchen.

Sweet berries and zesty citrus create magic together.

Delicate cake layers hide surprising pockets of fruity goodness.

Soft, tender crumbs melt perfectly with tangy jam swirls.

Baking these treats feels like a delicious adventure waiting to unfold.

Summer memories dance through each brilliant bite.

Crafting these cupcakes promises pure happiness and delectable moments you’ll cherish.

Dive into this recipe and let your taste buds celebrate!

Lemon Raspberry Jam Cupcakes Burst With Bright Fruit Contrast

• Quick to Whip Up: These cupcakes come together effortlessly in under an hour, perfect for busy bakers craving a delightful treat without complex techniques.
• Burst of Flavor Fusion: Tangy lemon and sweet raspberry create a mouthwatering combination that dances on your taste buds, offering a sophisticated yet comforting dessert experience.
• Crowd-Pleasing Versatility: Ideal for brunch gatherings, birthday parties, or casual weekend desserts, these cupcakes appeal to both kids and adults with their bright, refreshing profile.
• Customizable Creativity: Easy to modify with different jam flavors or decorative frosting techniques, allowing home bakers to personalize the recipe and make it uniquely their own.

Key Components In Lemon Raspberry Jam Cupcakes

• All-Purpose Flour: Base for cupcake structure, light and fine texture for soft crumb.
• Baking Powder: Helps cupcakes rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Unsalted Butter: Provides richness and tender texture, best when softened.
• Granulated Sugar: Sweetens and helps create golden color.
• Large Eggs: Binds ingredients and adds structure.
• Lemon Juice, Lemon Zest: Adds bright, fresh citrus flavor and aroma.
• Milk: Moistens batter and helps create smooth consistency.

• Raspberry Jam: Sweet-tart filling that adds fruity surprise.
• Unsalted Butter: Creates smooth, creamy base for frosting.
• Powdered Sugar: Sweetens and thickens buttercream.
• Milk: Adjusts frosting consistency if needed.

Lemon Raspberry Jam Cupcakes Recipe Steps

Step 1: Warm Up the Oven

Get your oven ready by heating it to 350°F.

Line a cupcake tray with cute paper liners that will hold your delightful treats.

Step 2: Create Dry Powder Base

In a mixing bowl, whisk together flour, baking powder, and a pinch of salt until everything looks perfectly blended.

Step 3: Whip Creamy Butter Mixture

Using an electric mixer, cream butter and sugar until the mixture becomes light and fluffy.

Add eggs one at a time, then pour in fresh lemon juice and sprinkle lemon zest for that bright citrusy kick.

Step 4: Merge Wet and Dry Elements

Slowly fold dry ingredients into the creamy butter mixture, alternating with milk.

Mix gently until just combined – don’t overmix!

Step 5: Bake to Golden Perfection

Pour batter evenly into cupcake liners.

Slide the tray into the oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 6: Create Jammy Centers

Once cupcakes cool, use a small knife to create a little pocket in each cupcake’s center.

Fill these holes with vibrant raspberry jam.

Step 7: Whip Up Tangy Frosting

Beat butter until silky smooth.

Gradually add powdered sugar, then mix in lemon juice and zest.

If needed, splash a bit of milk to reach the perfect spreading consistency.

Step 8: Decorate with Zest

Generously frost your jam-filled cupcakes with the lemony buttercream.

Optionally, garnish with extra lemon zest or a small raspberry for a stunning finish.

Pro Moves For Lemon Raspberry Jam Cupcakes

• Core cupcakes gently to avoid breaking the cake structure, ensuring a clean pocket for raspberry jam filling.
• Use a microplane or fine grater to extract only the bright yellow part of the lemon, avoiding the bitter white pith underneath.
• Bring butter and eggs to room temperature before mixing to create smoother, more evenly textured cupcake batter.
• Add milk or powdered sugar gradually to achieve the perfect piping texture – not too runny, not too stiff.
• Replace regular milk with almond or oat milk for a dairy-free version, maintaining the cupcake’s light and tender crumb.

Lemon Raspberry Jam Cupcakes Simple Storage Plan

• Store cupcakes in an airtight container in the refrigerator for up to 4 days, keeping them fresh and preventing jam from spoiling.
• Let cupcakes sit at room temperature for 15-20 minutes before serving to soften buttercream and enhance flavor.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
• Warm refrigerated cupcakes briefly in the microwave for 10-15 seconds to restore softness, but avoid overheating to prevent drying out.

Tasty Sides for Raspberry Jam Cupcakes

• Pair Zesty Champagne with Cupcakes: The crisp, bubbly notes of champagne perfectly complement the tangy lemon and sweet raspberry flavors, creating a delightful taste explosion.
• Serve Lavender Tea Alongside: A delicate lavender tea balances the richness of the buttercream and provides a subtle floral undertone that enhances the cupcake’s citrusy profile.
• Match with Creamy Vanilla Gelato: The smooth, cold gelato cuts through the sweetness and provides a refreshing contrast to the bright lemon and raspberry jam filling.
• Enjoy Sparkling Elderflower Spritzer: This light, effervescent drink echoes the cupcake’s fruity and citrus notes while offering a sophisticated, refreshing pairing.

Lemon Raspberry Jam Cupcake Styles

• Gluten-Free Friendly: Replace all-purpose flour with a blend of almond and rice flour to make the cupcakes suitable for gluten-sensitive individuals.
• Vegan Version: Swap butter with coconut oil, eggs with flax eggs, and use dairy-free milk to create a plant-based alternative that maintains the same zesty flavor profile.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener and use sugar-free raspberry preserves to reduce overall sugar content while keeping the cupcakes moist and flavorful.
• Dairy-Free Adaptation: Use coconut cream instead of milk, replace butter with dairy-free margarine, and create a light coconut-based frosting that complements the lemon and raspberry notes.

FAQs

• Are these cupcakes suitable for those with dietary restrictions?

These cupcakes contain eggs, dairy, and gluten. For allergies or special diets, you’ll need to substitute ingredients like using gluten-free flour, egg replacer, or dairy-free butter alternatives.

• How can I prevent the jam from leaking out of the cupcakes?

Use a cupcake corer or small knife to create a neat, shallow hole in the center. Fill carefully with raspberry jam, ensuring you don’t overfill. The jam should sit just below the cupcake’s surface.

• Can I make these cupcakes in advance?

Yes, you can bake the cupcakes 1-2 days ahead. Store unfrosted cupcakes in an airtight container at room temperature. Add jam filling and frosting just before serving to maintain freshness and texture.

• What type of raspberry jam works best for this recipe?

Choose a high-quality, seedless raspberry jam with a robust fruit flavor. Homemade or artisan jams work wonderfully, but store-bought smooth raspberry preserves are also excellent options for consistent results.

Lemon Raspberry Jam Cupcakes Recipe

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4.5 from 35 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Sweet lemon raspberry jam cupcakes blend zesty citrus with fruity raspberry swirls in a delightful dessert. Delicate crumb and tangy filling promise a remarkable treat you’ll savor with pure culinary delight.

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Ingredients

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Flour and Dry Ingredients:

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt

Wet Ingredients and Fruit Components:

• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 0.5 cup milk
• 0.25 cup raspberry jam

Frosting Ingredients:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1–2 tablespoons milk (if needed)

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Instructions

1. Arrange the oven rack in the middle position and heat to 350°F. Line a cupcake tray with decorative paper liners.
2. Sift together flour, baking powder, and salt in a medium mixing bowl, ensuring smooth and lump-free dry ingredients.
3. In a separate large bowl, cream butter and sugar using an electric mixer until the mixture becomes pale, airy, and voluminous.
4. Incorporate eggs into the butter mixture one at a time, thoroughly blending after each addition. Mix in fresh lemon juice and fragrant lemon zest.
5. Alternately fold dry ingredients and milk into the wet mixture, gently stirring until just combined to maintain a light texture.
6. Carefully distribute batter evenly among cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake cupcakes for 18-20 minutes, rotating the pan halfway through. Test doneness by inserting a toothpick into the center – it should emerge clean.
8. Allow cupcakes to cool completely on a wire rack to prevent condensation.
9. Create a small cavity in each cupcake’s center using a paring knife or specialized cupcake corer.
10. Generously fill each cavity with vibrant raspberry jam, ensuring even distribution.
11. Prepare lemon buttercream by whipping butter until smooth and creamy.
12. Gradually incorporate powdered sugar, mixing until light and fluffy.
13. Add lemon juice and zest to the frosting, adjusting consistency with milk if needed.
14. Pipe or spread lemon buttercream generously over jam-filled cupcakes.

Notes

• Customize the cupcake flavor by swapping raspberry jam with strawberry or blackberry preserves for a delightful twist.
• Ensure butter and eggs are at room temperature to create a smoother, more even cake batter that rises perfectly.
• Use fresh lemon zest and juice for a brighter, more vibrant citrus flavor that enhances the overall taste of the cupcakes.
• For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend to make the recipe suitable for those with dietary restrictions.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg