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