Quick and Easy Lemon raspberry Jam Cupcakes Recipe

Quick and Easy Lemon Raspberry Jam Cupcakes: A Zesty, Berry-Filled Treat 🧁🍋✨

1. Introduction

If you’re looking for a dessert that combines bright citrus flavors with sweet berry goodness, these quick and easy lemon raspberry jam cupcakes are exactly what you need! Perfect for any occasion – from birthday parties to afternoon tea – these moist, fluffy cupcakes feature a surprise raspberry jam center and are topped with a tangy lemon frosting that will make your taste buds dance. The best part? They’re simple enough for beginner bakers yet impressive enough to wow guests. If you love cupcake recipes, this is one you’ll want to add to your collection immediately.

2. Ingredients

Gathering your ingredients is the first step to baking success. Here’s what you’ll need for these delightful lemon raspberry cupcakes:

• Dry Ingredients: 1 ½ cups all-purpose flour (for best results, sift it first), 1 ½ tsp baking powder (make sure it’s fresh), ¼ tsp fine sea salt
• Wet Ingredients: ½ cup high-quality unsalted butter (softened to room temperature), ¾ cup granulated sugar (you can reduce to ⅔ cup if you prefer less sweet), 2 large eggs (room temperature), 1 tsp pure vanilla extract, ½ cup whole milk (or buttermilk for extra tenderness), zest of 1 large lemon (about 1 tbsp)
• Raspberry Jam: ½ cup seedless raspberry jam (store-bought works fine, but homemade is even better)
• Lemon Frosting: ½ cup butter (softened), 2 cups powdered sugar (sifted), 2 tbsp freshly squeezed lemon juice, 1 tsp lemon zest (for that extra zing)
• Garnish: Fresh raspberries, lemon slices, or even edible flowers for decoration

Pro Tip: For more delicious snack recipes that are perfect for any occasion, check out our snack category!

3. Step-by-Step Instructions

Step 1: Prepare the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt for about 30 seconds. This crucial step ensures your leavening agents are evenly distributed, which is key for achieving those perfectly fluffy cupcakes we all love. For best results, I recommend sifting the dry ingredients together – this helps prevent lumps and creates a lighter texture.

Step 2: Cream Butter and Sugar

Using a stand mixer fitted with the paddle attachment (or a hand mixer in a pinch), beat the softened butter and sugar on medium-high speed for 2-3 minutes until the mixture becomes light, fluffy, and pale in color. This process incorporates air into the batter, which is essential for that perfect cupcake texture. Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Then mix in the vanilla extract and lemon zest until just combined. The aroma at this stage is absolutely heavenly!

If you enjoy fruity desserts, you might also love our blueberry swirl cheesecake recipe that’s equally delicious!

Step 3: Assemble the Cupcakes

Now for the fun part! With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined – overmixing at this stage can lead to tough cupcakes. The batter should be smooth and slightly thick.

Fill each cupcake liner about halfway with batter. Then, using a teaspoon, add about 1 tsp of raspberry jam to the center of each cupcake. The jam will sink slightly during baking, creating that wonderful surprise center. Top each with more batter until the liners are about ¾ full. For a professional touch, you can use a piping bag to distribute the batter evenly.

Looking for more jam-filled treats? Our peanut butter Butterfinger cheesecake features a delicious peanut butter swirl that might inspire you!

Step 4: Bake and Frost

Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted into the cake part (not the jam center) comes out clean. The tops should be lightly golden. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting – this prevents the frosting from melting.

While the cupcakes cool, prepare the lemon frosting: Beat the softened butter until creamy, then gradually add the powdered sugar, lemon juice, and zest. Beat on medium-high speed for 2-3 minutes until light and fluffy. If the frosting is too thick, add more lemon juice 1 tsp at a time; if too thin, add more powdered sugar. Pipe or spread the frosting onto cooled cupcakes and garnish with fresh raspberries and lemon zest.

For more citrus-inspired desserts, check out our no-bake pumpkin cheesecake which features warm spices that pair beautifully with citrus flavors.

4. Tips for Perfect Lemon Raspberry Cupcakes

• Room temperature ingredients are crucial for smooth batter and even baking. Take your butter, eggs, and milk out of the refrigerator about 1 hour before baking.
• Don’t overmix the batter once you add the flour – mix just until the ingredients are incorporated to keep the cupcakes tender.
• For extra tangy flavor, add 1 tbsp lemon juice to the batter along with the milk.
• If your jam is too thick, microwave it for 5-10 seconds to make it easier to spoon into the cupcakes.
• For professional-looking cupcakes, use an ice cream scoop to portion the batter evenly.

5. Variations

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ tsp xanthan gum if your blend doesn’t include it.
• Vegan: Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and almond milk. Check out our confetti sprinkle cheesecake for more vegan-friendly ideas!
• Different Jams: While raspberry is classic, you could try strawberry, blackberry, or even a mix of jams. Blueberry jam would pair beautifully with the lemon too!
• Lemon Curd Center: For extra lemon flavor, replace half the jam with lemon curd.
• Mini Cupcakes: Bake as mini cupcakes for about 12-15 minutes – perfect for parties!

6. Serving Suggestions

These lemon raspberry cupcakes are delicious on their own, but here are some serving ideas to make them extra special:

• Pair with Earl Grey tea for a classic afternoon tea experience – the bergamot in the tea complements the citrus flavors beautifully.
• Serve with a scoop of vanilla bean ice cream for an indulgent dessert.
• Create a dessert platter with our water bath cheesecake and these cupcakes for a stunning presentation.
• For brunch, serve alongside fresh fruit and mimosas made with orange or grapefruit juice.
• Dust with powdered sugar for a simple, elegant finish if you’re short on time to make frosting.

7. Storage Instructions

To keep your cupcakes fresh and delicious:

• Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Refrigerator: Frosted cupcakes will keep in the refrigerator for up to 5 days in an airtight container. Let them come to room temperature before serving for best texture.
• Freezing: Unfrosted cupcakes freeze beautifully for up to 1 month. Wrap individually in plastic wrap, then place in a freezer bag. Thaw at room temperature before frosting.
• The frosting can be made ahead and stored in the refrigerator for up to 1 week. Let it come to room temperature and re-whip before using.

For more make-ahead dessert ideas, our no-bake cheesecake is another great option that stores well.

8. FAQs

Q: Can I use frozen raspberries instead of jam?
A: Yes, you can use frozen raspberries, but be sure to thaw and drain them well to remove excess liquid. You might want to toss them with 1 tbsp of sugar and 1 tsp of cornstarch to help thicken the juices.

Q: How do I prevent the jam from sinking to the bottom?
A: The layering technique (batter first, then jam, then more batter) helps prevent sinking. Also, make sure your jam isn’t too runny – thicker jams work best. If you’re still having trouble, you can try lightly coating the jam with flour before adding it to the batter.

Q: Can I make these cupcakes ahead of time?
A: Absolutely! The unfrosted cupcakes can be baked 1 day in advance. Store them airtight at room temperature. The frosting can also be made ahead and refrigerated – just bring it to room temperature and rewhip before using. For longer storage, freeze the unfrosted cupcakes as directed above.

Q: My cupcakes domed too much. How can I prevent this?
A: Try reducing the oven temperature by 25°F and baking slightly longer. Also, don’t overfill the liners – ¾ full is perfect. For more baking tips, check out this expert guide to perfect cupcakes from Sally’s Baking Addiction.

Q: Can I use lemon extract instead of fresh lemon?
A: While fresh lemon zest and juice provide the best flavor, you can substitute ½ tsp lemon extract for the zest if needed. You’ll still want to use fresh lemon juice in the frosting for the best taste.

9. Conclusion

These quick and easy lemon raspberry jam cupcakes are truly a delight for all senses – from their beautiful appearance to their irresistible combination of bright lemon and sweet raspberry flavors. Whether you’re baking for a special occasion or just want to treat yourself, this recipe delivers professional-quality results with straightforward instructions. The surprise jam center makes each bite exciting, while the fluffy texture and tangy frosting create perfect balance.

I hope you’ll enjoy making (and eating!) these cupcakes as much as I do. They’re proof that sometimes the simplest recipes yield the most impressive results. For more easy dessert inspiration, explore our collection of no-bake cheesecake jars or our pumpkin cheesecake for seasonal variations.

Happy baking, and may your kitchen be filled with the wonderful aromas of lemon and raspberry! 🌞🧁 Don’t forget to share your creations with us – we love seeing your baking triumphs!

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