Lemon Raspberry Jam Cupcakes Recipe
Light, fluffy lemon cupcakes filled with sweet-tart raspberry jam and topped with a creamy lemon buttercream. Perfect for parties, afternoon tea, or any special occasion. Bursting with fruity flavor and zesty freshness in every bite.
Ingredients
- 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
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ cup whole milk
- ½ cup raspberry jam
- 1 cup unsalted butter softened (for frosting)
- 3 cups powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla and lemon zest.
- Gradually mix in flour mixture, alternating with milk, until smooth.
- Fill each cupcake liner halfway with batter and add 1 tsp of raspberry jam in the center.
- Cover jam with remaining batter until 2/3 full.
- Bake for 18 minutes or until a toothpick comes out clean. Let cool completely.
- For frosting, beat butter until creamy, gradually add powdered sugar and lemon juice, and mix until smooth.
- Pipe frosting onto cooled cupcakes and drizzle with extra raspberry jam if desired.
Notes
- For extra tang, add 1/2 tsp lemon extract to the frosting; store cupcakes in an airtight container for up to 3 days.