Lemon Raspberry Jam Cupcakes Recipe

Lemon raspberry jam cupcakes are the perfect balance of sweet, tart, and fruity flavors. These cupcakes feature a light and fluffy lemon-flavored cake filled with tangy raspberry jam and topped with a smooth lemon buttercream. The combination of zesty lemon and sweet raspberry creates a refreshing dessert that’s perfect for any occasion, whether it’s a summer picnic, a birthday party, or an afternoon tea. Follow this recipe to make your own batch of these vibrant, delicious cupcakes and learn expert tips for a professional-looking presentation. Read on for everything you need to know to make these delectable lemon raspberry jam cupcakes!

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What Are Lemon Raspberry Jam Cupcakes?

Lemon raspberry jam cupcakes are a delightful fusion of citrusy and berry flavors. The cupcake base is infused with fresh lemon zest and juice, giving it a refreshing zing, while the raspberry jam filling adds a burst of fruity sweetness. These cupcakes are topped with lemon buttercream, which adds creaminess and enhances the tangy flavor of the lemon. This dessert is light, flavorful, and just the right balance of sweet and tart, making it a crowd-pleaser at any event. The raspberry jam filling inside gives each bite a pleasant surprise, making these cupcakes both delicious and fun to eat.

Ingredients List for Lemon Cupcakes

To create these delightful lemon cupcakes, you’ll need the following ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• ½ cup whole milk

These ingredients will create a moist and flavorful lemon cake with the perfect balance of sweetness and tang. The fresh lemon zest and juice provide a natural citrus flavor that pairs beautifully with the raspberry jam filling.

Ingredients List for Raspberry Jam Filling

For the delicious raspberry jam filling, you’ll need:

• ½ cup raspberry jam (store-bought or homemade)
• 1 tablespoon lemon juice (optional, for added tartness)

You can use store-bought raspberry jam or make your own at home if you prefer. Adding a little lemon juice to the jam helps balance the sweetness and enhances the raspberry flavor.

Ingredients List for Lemon Buttercream

The lemon buttercream frosting is creamy and tangy, making it the perfect complement to the sweet-tart flavors of the cupcakes. You’ll need:

• 1 cup unsalted butter, softened
• 3 to 4 cups powdered sugar (depending on desired sweetness)
• 2 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 tablespoon heavy cream or milk (for consistency)
• Pinch of salt (optional)

This frosting is smooth and creamy, with the perfect balance of sweetness and citrus. You can adjust the consistency by adding more cream or powdered sugar as needed.

Substitutions and Variations

If you’d like to customize these lemon raspberry jam cupcakes, here are some great substitutions and variations to try:

• Dairy-Free Option: Replace the butter in both the cupcakes and the frosting with a plant-based alternative, and use almond milk or coconut milk in place of whole milk.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
• Mixed Berry Jam: Use a mixed berry jam instead of raspberry jam for a more complex flavor. Strawberry or blackberry jam works well, too.
• Lemon Cream Cheese Frosting: For a tangy twist, replace the lemon buttercream with lemon cream cheese frosting by mixing 8 oz of softened cream cheese with ½ cup butter, 4 cups powdered sugar, and 2 tablespoon lemon juice.

These variations allow you to tweak the recipe to suit your taste and dietary preferences while still enjoying the refreshing flavors of lemon and raspberry.

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s dive into the process of making these delightful lemon raspberry jam cupcakes.

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
4. Add the Eggs and Lemon Zest: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and lemon zest, and continue mixing until well combined.
5. Add the Lemon Juice and Milk: Stir in the lemon juice. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the cupcakes dense.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling and frosting.

How to Add Raspberry Jam Filling

Once the cupcakes have cooled, it’s time to fill them with raspberry jam. Here’s how to do it:

1. Core the Cupcakes: Use a small knife or a cupcake corer to remove a small piece from the center of each cupcake. Make sure not to go all the way to the bottom; you just want to create a well for the jam.
2. Fill with Raspberry Jam: Spoon about 1 teaspoon of raspberry jam into the center of each cupcake. If you like a stronger raspberry flavor, you can add a bit more jam.
3. Replace the Cupcake Tops: If you want, you can replace the small pieces of cupcake you removed earlier, but this step is optional. The frosting will cover the filled centers.

How to Make Lemon Buttercream

While the cupcakes cool, prepare the lemon buttercream frosting. Follow these steps:

1. Beat the Butter: In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
2. Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Increase the speed to medium and continue mixing until light and fluffy.
3. Add Lemon Juice and Zest: Mix in the lemon juice and lemon zest, then beat until the frosting is smooth. If the frosting is too thick, add a tablespoon of heavy cream or milk. If it’s too thin, add more powdered sugar.
4. Taste and Adjust: Taste the frosting and adjust the sweetness or lemon flavor by adding more powdered sugar or lemon juice as needed.

Common Mistakes to Avoid

Even simple cupcake recipes like this one can go wrong if you’re not careful. Here are some common mistakes to avoid:

• Overmixing the Batter: Overmixing can result in dense cupcakes. Mix just until the ingredients are combined.
• Filling the Cupcake Liners Too Much: Only fill the liners about two-thirds full. Overfilling will cause the cupcakes to overflow while baking.
• Frosting Too Soon: Make sure the cupcakes are completely cooled before frosting, or the buttercream will melt and slide off.

Serving and Presentation Tips

When it comes to serving lemon raspberry jam cupcakes, presentation is key. Here are some tips to make your cupcakes look as good as they taste:

• Pipe the Frosting: Use a piping bag with a large star tip to create beautiful swirls of lemon buttercream on top of each cupcake.
• Garnish with Fresh Raspberries: For an elegant touch, add a fresh raspberry on top of each cupcake, or sprinkle some lemon zest for a burst of color and flavor.
• Drizzle with Raspberry Sauce: For extra flair, drizzle a little raspberry sauce over the frosting to enhance the raspberry flavor.

How to Serve Lemon Raspberry Jam Cupcakes

These cupcakes can be served at a variety of occasions, from casual get-togethers to more formal events. Here’s how to serve them:

• For Parties: Arrange the cupcakes on a tiered stand for an eye-catching centerpiece at parties, baby showers, or bridal showers.
• Afternoon Tea: Pair the cupcakes with tea or lemonade for a light, refreshing afternoon treat.
• For Gifting: Pack the cupcakes individually in cupcake boxes or wrap them in cellophane bags tied with ribbon for a thoughtful homemade gift.

Presentation Ideas for Lemon Raspberry Jam Cupcakes

Want to elevate the presentation of your cupcakes? Here are a few creative ideas:

• Use Colorful Liners: Choose bright, lemon-yellow or raspberry-pink cupcake liners to match the flavor of the cupcakes.
• Decorative Toppers: Add fun cupcake toppers like lemon slices, edible flowers, or raspberry-themed flags for a festive touch.
• Sprinkle Edible Glitter: For a more glamorous presentation, sprinkle a little edible glitter on top of the frosting.

Lemon Raspberry Jam Cupcake Recipe Tips

Here are a few expert tips to ensure the best results for your lemon raspberry jam cupcakes:

• Use Fresh Lemon Juice: Freshly squeezed lemon juice and zest provide the best flavor. Avoid using bottled lemon juice, which can have a less vibrant taste.
• Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for easy mixing and a better cupcake texture.
• Store Properly: Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought jam for the filling?
A: Absolutely! Store-bought raspberry jam works perfectly, but if you want to make your own, you can use fresh or frozen raspberries to create homemade jam.

Q: Can I make these cupcakes in advance?
A: Yes! You can bake the cupcakes a day in advance and store them unfrosted. Fill and frost them just before serving to maintain freshness.

Q: How do I store leftover cupcakes?
A: Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. Let them come to room temperature before serving.

Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted cupcakes for up to 2 months. Thaw them at room temperature before filling and frosting.

Conclusion

Lemon raspberry jam cupcakes are a delightful combination of zesty lemon and sweet raspberry that’s sure to brighten up any occasion. The lemon-flavored cupcakes are moist and flavorful, while the raspberry jam filling adds a surprise burst of fruity sweetness in every bite. Topped with creamy lemon buttercream, these cupcakes are both refreshing and indulgent. Whether you’re making them for a party, a special occasion, or just because, this recipe is sure to impress. Try it today and enjoy the perfect blend of lemon and raspberry in these irresistible cupcakes!

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