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Lemon Raspberry Jam Cupcakes Recipe

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These Lemon Raspberry Jam Cupcakes are packed with tangy lemon flavor and a sweet raspberry jam filling, making them a perfect treat for dessert lovers. The combination of citrusy lemon and fruity raspberries offers a delightful balance of sweet and tart. Ideal for parties or casual gatherings, these cupcakes are a delicious way to enjoy fresh flavors.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Fresh lemons (juice and zest)
  • Whole milk
  • Vanilla extract
  • Raspberry jam
  • Powdered sugar (for frosting)

Instructions

  • Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a separate bowl, beat butter and sugar until creamy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in lemon juice, zest, vanilla, and milk.
  • Gradually mix in the dry ingredients until smooth.
  • Divide the batter into cupcake liners, filling each about 3/4 full.
  • Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  • Let cupcakes cool, then scoop out the center and fill with raspberry jam.
  • Top with lemon frosting and serve.

Notes

  • You can substitute store-bought raspberry jam if fresh isn't available.
  • Use a piping bag for a neat frosting finish.
  • For extra flavor, try adding lemon zest to the frosting as well.

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