Ingredients
For the Lemon Cupcakes
- 1½ cups (190g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk
For the Raspberry Filling
- ½ cup (160g) raspberry jam
- 1 tablespoon fresh lemon juice
For the Lemon Buttercream Frosting
- 1 cup (225g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2–3 tablespoons heavy cream or milk
Optional Garnishes
- Fresh raspberries
- Lemon slices
- Lemon zest
- White chocolate curls
- Fresh mint leaves
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together for 3–4 minutes until light and fluffy.
This step helps create soft and airy cupcakes.
Step 4: Add Eggs and Lemon Flavor
Beat in the eggs one at a time.
Mix in:
- Lemon zest
- Lemon juice
- Vanilla extract
The batter may look slightly curdled, which is normal.
Step 5: Combine the Batter
Gradually add the dry ingredients, alternating with the milk.
Mix until just combined.
Do not overmix.
Step 6: Bake
Fill cupcake liners about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
Cool completely before filling.
Step 7: Prepare the Raspberry Filling
Stir together:
- Raspberry jam
- Lemon juice
Mix until smooth.
Step 8: Fill the Cupcakes
Using a cupcake corer or small knife, remove a small portion from the center of each cupcake.
Fill each cavity with about 1 tablespoon of raspberry jam mixture.
Replace a small piece of cake on top if desired.
Step 9: Make the Lemon Buttercream
In a large bowl, beat the butter until smooth.
Gradually add powdered sugar.
Mix in:
- Lemon juice
- Lemon zest
Add cream one tablespoon at a time until the frosting reaches a smooth, pipeable consistency.
Beat for 2–3 minutes until light and fluffy.
Step 10: Frost and Decorate
Pipe or spread the frosting onto the cooled cupcakes.
Top with:
- Fresh raspberries
- Lemon zest
- White chocolate curls
- Mint leaves
for an elegant bakery-style finish.
Why You’ll Love This Recipe
- Soft and fluffy lemon cupcakes
- Sweet raspberry jam surprise inside
- Bright, fresh citrus flavor
- Beautiful presentation
- Perfect for spring and summer celebrations
- Easy to customize
Delicious Variations
Mixed Berry Cupcakes
Use strawberry, blueberry, or blackberry jam instead of raspberry.
Lemon Cream Cheese Frosting
Replace half the butter with cream cheese for a tangy frosting.
White Chocolate Raspberry Version
Add white chocolate chips to the batter.
Coconut Lemon Cupcakes
Mix shredded coconut into the batter and frosting.
Triple Lemon Cupcakes
Add lemon curd filling along with the raspberry jam.
Expert Tips
Use Fresh Lemons
Fresh juice and zest provide the brightest flavor.
Don’t Overfill
Filling cupcake liners more than two-thirds full can cause overflow.
Cool Completely
Warm cupcakes will melt the frosting.
Use Quality Jam
A high-quality raspberry jam creates the best flavor and texture.
Pipe Like a Bakery
Use a large star tip for beautiful swirls of frosting.
Storage
Room Temperature
Store unfrosted cupcakes for up to 2 days.
Refrigerator
Store frosted cupcakes in an airtight container for up to 5 days.
Freezer
Freeze unfrosted cupcakes for up to 3 months.
Serving Suggestions
Serve with:
- Tea
- Coffee
- Lemonade
- Sparkling wine
- Fresh berries
- Vanilla ice cream
Nutritional Information (Approximate Per Cupcake)
- Calories: 390
- Protein: 3g
- Carbohydrates: 52g
- Fat: 19g
- Fiber: 1g
- Sugar: 39g
These Lemon Raspberry Jam Cupcakes are soft, sunny, and filled with vibrant flavor. The combination of fluffy lemon cake, sweet raspberry filling, and creamy lemon buttercream makes them a show-stopping dessert that’s perfect for any celebration.
