Lemon Raspberry Jam Cupcakes (Print Version)
# 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.
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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:
01 -
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
02 -
Whisk the flour, baking powder, and salt together in a large bowl and set aside.
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.
04 -
Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides again.
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.
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.
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.
08 -
Replace the top of the removed cupcake piece over the jam-filled hole.
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.
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.
11 -
Refrigerate the cupcakes for at least 1 hour before serving to set the frosting.
# Notes:
01 -
These cupcakes can be prepared 1 day in advance. Store covered tightly at room temperature or in the refrigerator.
02 -
Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.
03 -
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.
04 -
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.