Are you ready to indulge in a sweet and tangy dessert that’s sure to please any crowd? These Lemon Raspberry Jam Cupcakes combine the zesty freshness of lemon with the sweetness of raspberry jam to create a treat that’s perfect for any occasion. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and yields delightful, bakery-quality cupcakes. Read on to learn how to make these irresistible cupcakes from scratch!
What are Lemon Raspberry Jam Cupcakes?
Lemon Raspberry Jam Cupcakes are a delicious blend of soft, fluffy lemon-flavored cake filled with a sweet and slightly tart raspberry jam. The combination of citrusy lemon and the rich flavor of raspberries creates a balance of flavors that is both refreshing and satisfying. These cupcakes are often topped with a buttercream frosting, making them a perfect dessert for birthdays, picnics, or any celebration. The zesty lemon flavor, complemented by the jam’s sweetness, gives these cupcakes a unique twist that stands out among classic cupcake recipes.
Ingredients List for Lemon Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoon lemon zest (from about 2 lemons)
- ½ cup fresh lemon juice
- ½ cup whole milk
Ingredients List for Raspberry Jam Filling
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch (optional, for thickening)
Substitutions and Variations
If you’re out of certain ingredients or want to tweak the recipe to fit dietary preferences, here are some substitutions and variations you can try:
- Flour Substitute: You can use a gluten-free all-purpose flour blend in place of regular flour to make these cupcakes gluten-free.
- Dairy-Free: Substitute the butter with dairy-free margarine or coconut oil, and use almond milk or soy milk in place of whole milk.
- Sugar-Free: Swap granulated sugar for a sugar substitute like stevia or monk fruit sweetener if you need a lower-sugar version.
- Jam Variations: If you don’t have raspberries, you can use strawberry or blackberry jam for a different flavor combination.
- Vegan Option: To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and use plant-based milk and butter alternatives.
Step-by-Step Cooking Instructions

1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
2. Prepare the Lemon Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
3. Add Lemon Juice and Dry Ingredients
Alternate between adding the dry ingredients and the lemon juice mixed with milk into the batter. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this can result in dense cupcakes.
4. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Raspberry Jam Filling
While the cupcakes are baking, make the raspberry jam filling. In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10-12 minutes. If you prefer a thicker filling, stir in the cornstarch slurry (mix cornstarch with a little water before adding). Once the jam has reached your desired consistency, remove from heat and let it cool completely.
6. Fill the Cupcakes
Once the cupcakes have cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake. Spoon the cooled raspberry jam into the holes, filling each cupcake with about a teaspoon of jam.
7. Frost the Cupcakes
You can frost the cupcakes with your favorite buttercream frosting, or even a lemon-flavored cream cheese frosting for an extra zesty kick. Spread or pipe the frosting on top of each cupcake, covering the jam-filled centers.
How to Cook Lemon Raspberry Jam Cupcakes: A Step-by-Step Guide
Creating these delightful cupcakes from scratch may seem daunting at first, but breaking it down into simple steps makes the process much easier. Start by preparing the batter and baking the cupcakes. While they bake, you can make the raspberry jam filling, ensuring both components are ready at the same time. Once the cupcakes have cooled, hollow out the centers, fill them with the jam, and top them off with a swirl of frosting. The result is a bakery-quality cupcake that combines the tanginess of lemon and the sweet burst of raspberries in every bite.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can lead to dense and tough cupcakes. Mix the batter just until the ingredients are incorporated to maintain a light and fluffy texture.
- Not Using Room-Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature. This allows for better mixing and creates a smoother batter.
- Underbaking or Overbaking: Cupcakes can dry out quickly if overbaked. Check them around the 18-minute mark and remove them as soon as a toothpick comes out clean. Underbaking can leave them doughy in the center, so keep a close eye on your oven.
- Filling the Cupcake Liners Too Full: Only fill the cupcake liners ⅔ full to prevent them from overflowing or collapsing during baking.
Serving and Presentation Tips
When it comes to serving these cupcakes, presentation is key. Here are some tips to make your Lemon Raspberry Jam Cupcakes look as good as they taste:
- Add a Raspberry Garnish: Place a fresh raspberry on top of each frosted cupcake for a simple yet elegant finishing touch.
- Drizzle with Raspberry Sauce: For an extra burst of flavor and visual appeal, drizzle some raspberry sauce over the frosting before serving.
- Sprinkle Lemon Zest: A light sprinkle of lemon zest on top of the frosting can add a touch of brightness and enhance the lemon flavor.
- Use Decorative Liners: Choose colorful or patterned cupcake liners that complement the lemon and raspberry theme for an eye-catching presentation.
How to Serve Lemon Raspberry Jam Cupcakes
These cupcakes are best served slightly chilled or at room temperature. The tangy lemon flavor and sweet jam filling pair perfectly with a cup of tea or coffee, making them a great afternoon snack or dessert for a casual gathering. They also make an excellent addition to dessert tables at parties, and their vibrant flavor profile makes them a refreshing choice for summer events.
Presentation Ideas for Lemon Raspberry Jam Cupcakes
For a more festive or formal occasion, consider placing the cupcakes on a tiered dessert stand to create a stunning visual display. You can also add edible flowers, such as violets or pansies, to each cupcake for a pop of color that will wow your guests. If you’re hosting a themed party, match the cupcake decorations to the theme by using colored sprinkles, cupcake toppers, or custom liners.
Lemon Raspberry Jam Cupcake Recipe Tips
- Zesting Lemons: Be sure to zest only the yellow part of the lemon skin, as the white pith can be bitter. A microplane grater works best for achieving fine zest.
- Making Ahead: You can prepare the cupcakes and the jam filling a day in advance. Store the cupcakes in an airtight container at room temperature and the jam in the fridge. Assemble and frost the cupcakes just before serving.
- Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2 months—just thaw them overnight in the fridge before serving.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought raspberry jam instead of making my own?
A: Yes, store-bought raspberry jam will work perfectly fine in this recipe. Just ensure it’s a good-quality jam for the best flavor.
Q: Can I make these cupcakes gluten-free?
A: Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Q: Can I freeze the cupcakes?
A: Yes, you can freeze the unfrosted cupcakes for up to 2 months. Thaw them in the refrigerator before filling and frosting.
Q: What kind of frosting works best with these cupcakes?
A: A lemon-flavored buttercream or cream cheese frosting pairs beautifully with these cupcakes, but a classic vanilla buttercream would also work well.
Q: How do I prevent the jam from leaking out of the cupcakes?
A: Be sure to create a deep enough cavity in the cupcake to hold the jam, and don’t overfill. Cover the jam with a thick layer of frosting to seal it in.
Conclusion
These Lemon Raspberry Jam Cupcakes are a delightful blend of zesty lemon and sweet raspberry, making them the perfect treat for any occasion. With simple ingredients and easy-to-follow steps, you can create a batch of light, fluffy, and flavorful cupcakes that will impress your family and friends. Whether you're serving them at a special event or enjoying them as a weekend dessert, these cupcakes are sure to be a hit!
PrintLemon Raspberry Jam Cupcakes Recipe
These Lemon Raspberry Jam Cupcakes are a delightful treat featuring zesty lemon-flavored cake with a rich raspberry jam center, topped with smooth lemon frosting. Easy to bake and bursting with vibrant flavors, they're perfect for any celebration or afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Eggs
- Lemon zest and juice
- Milk
- Raspberry jam
- Powdered sugar
Instructions
- Preheat oven and prepare cupcake tray with liners.
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, followed by lemon zest and juice.
- Mix dry ingredients separately and combine with the wet mixture.
- Stir in milk and pour batter into cupcake liners.
- Bake until golden brown, then cool completely.
- Core cupcakes and fill with raspberry jam.
- Top with lemon frosting and enjoy!
Notes
- For extra zing, add more lemon zest to the frosting.
- Substitute with any berry jam if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 28g
- Sodium: 180mg
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