1. Home
  2. Recipes
  3. Lemon Raspberry Jam Cupcakes

Lemon Raspberry Jam Cupcakes

Mix up light lemon cake batter, bake in paper cups till golden. Cut small holes in tops, fill with sweet raspberry jam. Top with pink berry buttercream, swirl it pretty. Makes perfect party cakes that look fancy but take just bout an hour start to finish.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:29:42 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A plate of cupcakes with swirled frosting, topped with raspberries and lemon slices. Pin it
A plate of cupcakes with swirled frosting, topped with raspberries and lemon slices. | zestplate.com

These Lemon Raspberry Jam Cupcakes combine zesty lemon cake, sweet raspberry filling, and rich raspberry buttercream. Ready in 90 minutes, they're perfect for parties, picnics, or weekend treats. Each bite delivers balanced citrus-berry flavor in a tender, moist cupcake topped with silky frosting.

Perfect For Any Occasion

These cupcakes require basic baking skills and common ingredients. They stay fresh for 3 days at room temperature or freeze for up to 2 months. The recipe yields 12 standard cupcakes and doubles easily for larger batches. Make them ahead - fill and frost up to 24 hours before serving.

Essential Ingredients List

  • All-Purpose Flour: 1½ cups (180g), sifted for finest texture
  • Baking Powder: 1½ teaspoons (7g), must be fresh and active
  • Salt: ¼ teaspoon (1.5g) fine sea salt
  • Unsalted Butter: ½ cup (113g), softened to 65°F/18°C
  • Granulated Sugar: 1 cup (200g), standard white sugar
  • Lemon Zest: 2 tablespoons (12g) from 2 fresh lemons
  • Large Eggs: 2 (100g), at room temperature 65°F/18°C
  • Pure Vanilla Extract: 1 teaspoon (5ml), real not imitation
  • Whole Milk: ½ cup (120ml) at room temperature
  • Fresh Lemon Juice: 2 tablespoons (30ml) strained
  • Raspberry Preserves: ½ cup (160g) thick-set preserves
  • Buttercream Ingredients: 1 cup (227g) butter, 4 cups (480g) powdered sugar, ¼ cup (80g) raspberry preserves, 2 tablespoons (30ml) milk, ½ teaspoon vanilla, pinch salt

Detailed Step-by-Step Instructions

Prepare Equipment (5 minutes)
Preheat oven to 350°F (175°C). Line standard 12-cup muffin tin with paper liners. Gather room temperature ingredients and digital scale.
Mix Base Ingredients (10 minutes)
Sift flour, baking powder, and salt in medium bowl. Beat butter, sugar, and lemon zest in stand mixer at medium speed (setting 6) for 3 minutes until pale and fluffy. Scrape bowl twice during mixing.
Complete Batter (8 minutes)
Add eggs one at a time, beating 30 seconds each. Mix in vanilla. Alternate adding dry ingredients and milk mixture in 3 parts, mixing 15 seconds between each. Stop when just combined - do not overmix.
Bake and Cool (30 minutes)
Fill liners 2/3 full (about 60g batter each). Bake 18-20 minutes until toothpick comes out clean and internal temperature reaches 205°F (96°C). Cool 5 minutes in pan, then transfer to rack.
Fill Cupcakes (15 minutes)
Once completely cool, cut 1-inch deep, ¾-inch wide cores from centers. Fill each with 1½ teaspoons (7g) raspberry preserves. Trim and replace cake tops.
Make Buttercream (15 minutes)
Beat room temperature butter (65°F/18°C) for 5 minutes until very light. Add powdered sugar in 3 additions. Mix in preserves, milk, vanilla, and salt. Beat on high speed (setting 8) for 3 minutes until fluffy.
Decorate and Finish (20 minutes)
Transfer buttercream to piping bag with 1M tip. Pipe swirls on each cupcake, starting from outside edge. Garnish with fresh raspberry and lemon zest if desired. Refrigerate 20 minutes to set.

Storage and Make-Ahead Instructions

Unfrosted cupcakes keep 24 hours at room temperature in airtight container. Store frosted cupcakes in refrigerator up to 3 days. Bring to room temperature 30 minutes before serving. Freeze unfrosted cupcakes up to 2 months, wrapped individually in plastic then sealed in freezer bag. Thaw overnight in refrigerator.

Quality Control Checkpoints

Batter should be smooth but not overmixed. Cupcakes must spring back when touched and reach 205°F (96°C) internal temperature. Preserves should be thick enough not to seep into cake. Buttercream temperature critical - too warm causes separation, too cold prevents smooth piping. Check all expiration dates before starting.

Required Equipment List

Stand mixer with paddle and whisk attachments essential for proper texture. Standard 12-cup muffin tin with 2½-inch diameter cups. Digital scale for precise measurements. Candy thermometer to verify temperatures. Large (16-inch) piping bag with Wilton 1M star tip. Digital instant-read thermometer for testing doneness.

Common Issues and Solutions

Dense cupcakes indicate overmixed batter - fold dry ingredients gently. Sunken centers mean oven door opened too soon - wait until minute 15 to check. Curdled batter results from cold ingredients - ensure room temperature components. Separated buttercream needs 5 minutes beating at high speed. Leaking filling means too much jam - stick to 1½ teaspoons per cupcake.

Recipe Variations

Substitute blueberry preserves and lime zest for raspberry-lime version. Use orange zest and marmalade for citrus twist. Create dairy-free option with plant-based butter and milk alternatives. Add 1 teaspoon culinary lavender to batter for floral notes. Reduce sugar to ¾ cup for less sweet version. Each variation maintains same baking time and temperature.

Safety and Quality Guidelines

Check internal temperature reaches 205°F (96°C) for food safety. Discard if left at room temperature over 24 hours. Store preserves below 40°F (4°C) between uses. Sanitize all equipment before starting. Use pasteurized eggs if serving high-risk individuals. Never consume raw batter. Verify all ingredients within expiration dates.

A plate of lemon cupcakes topped with swirls of frosting and fresh raspberries, one cupcake is partially cut to reveal its raspberry filling. Pin it
A plate of lemon cupcakes topped with swirls of frosting and fresh raspberries, one cupcake is partially cut to reveal its raspberry filling. | zestplate.com

Frequently Asked Questions

→ Need different jam?

Any berry works good. Sweet kinds best. Not too runny though. Fresh made's nice. Just need thick kind.

→ Keep em cold?

Yes, cream needs cold. Box em up good. Eat in few days. Let warm bit first. Worth the space.

→ Make em early?

Day before works great. Keep room temp wrapped. Or cold if hot day. Fresh cream's best. Don't frost early.

→ How fill em good?

Small knife works best. Don't cut too deep. Spoon jam careful. Not too much though. Worth the time.

→ Can you freeze em?

Plain ones freeze good. No cream or jam yet. Wrap real tight. Thaw then fill fresh. Best right away.

→ Getting too sweet?

Less sugar helps. Tart jam works. Skip some filling. Taste as you go. Can't fix too sweet.

→ Taking em places?

Box em up good. Don't stack high. Keep em cold. Fresh tops best. Worth the care.

→ Need em faster?

Mix quick works. Have stuff ready. Skip fancy tops. One bowl good. Still taste nice.

→ Making big batch?

Double works fine. Need more pans. Watch oven space. Keep stuff cold. Mix in parts.

→ Want more zip?

More lemon peel. Fresh fruit bits. Try other jams. Even spice works. Don't hide fruit taste.

→ Tops not pretty?

Practice swirls first. Keep cream right soft. Use big tip. Work quick like. Worth the practice.

→ Cake too dry?

Don't bake too long. Check early maybe. More jam helps. Keep em wrapped. Fresh is best.

Conclusion

Love these? Try fruit scones next. Or make sweet berry tart. Both mix same good taste.

Lemon Raspberry Jam Cupcakes

Fast fruity cupcakes.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 cupcakes

Dietary: Vegetarian

Ingredients

01 1 and 1/2 cups (188g) all-purpose flour.
02 2 teaspoons baking powder.
03 1/2 teaspoon salt.
04 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature.
05 1 cup (200g) granulated sugar.
06 1 Tablespoon lemon zest.
07 2 large eggs, at room temperature.
08 1 and 1/2 teaspoons pure vanilla extract.
09 1/2 cup (120ml) whole milk or buttermilk, at room temperature.
10 1/4 cup (60ml) fresh lemon juice.
11 1/2 cup (165g) thick raspberry preserves or jam.
12 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature.
13 3 and 1/2 cups (420g) confectioners’ sugar.
14 1/2 cup (165g) thick raspberry preserves or jam.
15 1 Tablespoon whole milk, at room temperature.
16 1 teaspoon pure vanilla extract.
17 1 teaspoon fresh lemon juice.
18 1/8 teaspoon salt.
19 Optional for garnish: fresh raspberries and lemon slices.

Instructions

Step 01

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

Step 02

Whisk the flour, baking powder, and salt together in a large bowl and set aside.

Step 03

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 04

Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides again.

Step 05

Add the dry ingredients, then with the mixer on low speed, slowly pour in the milk and lemon juice. Mix until just combined, being careful not to overmix.

Step 06

Divide the batter evenly among the liners and bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before filling and frosting.

Step 07

Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a pocket about 1 inch deep. Fill each pocket with raspberry jam, using a teaspoon to fit 1–2 teaspoons per cupcake.

Step 08

Replace the top of the removed cupcake piece over the jam-filled hole.

Step 09

Beat softened butter on medium speed for 3-4 minutes until smooth and creamy. Add confectioners’ sugar, raspberry jam, milk, vanilla extract, lemon juice, and salt. Start mixing on low speed, then increase to high speed for 1 minute until combined.

Step 10

Frost the cooled cupcakes with the raspberry buttercream using a piping tip like Wilton 1M, and garnish with a fresh raspberry and lemon slice if desired.

Step 11

Refrigerate the cupcakes for at least 1 hour before serving to set the frosting.

Notes

  1. These cupcakes can be prepared 1 day in advance. Store covered tightly at room temperature or in the refrigerator.
  2. Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.
  3. For mini cupcakes, bake at the same temperature for 11–13 minutes. Note: it's not recommended to fill mini cupcakes due to their size.
  4. For a 6-inch layer cake, use the entire batter and follow similar baking guidelines, ensuring proper layers with a frosting barrier to prevent jam spills.

Tools You'll Need

  • 12-cup muffin pan.
  • Cupcake liners.
  • Electric mixer.
  • Citrus zester.
  • Citrus juicer.
  • Piping bag.
  • Piping tip.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~