Lemon Raspberry Jam Cupcakes Recipe

Cupcakes are the perfect little treats for any occasion. But when you combine the zesty punch of lemon with the sweetness of raspberry jam, you take the classic cupcake to a whole new level! This Lemon Raspberry Jam Cupcakes recipe is an irresistible combination of tart lemon, sweet jam, and fluffy cake. Whether you’re planning a party or just want to treat yourself, these cupcakes are sure to impress. Read on for the full recipe, helpful tips, and creative serving ideas that will make this dessert a hit.

What Are Lemon Raspberry Jam Cupcakes?

Lemon Raspberry Jam Cupcakes are a delightful twist on the traditional cupcake. These moist, fluffy cupcakes are flavored with fresh lemon zest and juice, then filled with a sweet raspberry jam center. The combination of tart and sweet creates a balanced and refreshing dessert that feels light, yet indulgent. They’re typically topped with a creamy lemon frosting, which complements the tangy filling and enhances the overall citrus flavor. These cupcakes are perfect for spring and summer gatherings, though their vibrant flavor makes them a welcome treat any time of year.

Ingredients List for Lemon Raspberry Jam Cupcakes

Before we jump into the recipe, let’s gather all the essential ingredients you’ll need to make these delightful cupcakes. Here's the breakdown for both the cupcakes and the frosting.

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract
• ½ cup whole milk
• ⅓ cup raspberry jam (seedless works best, but you can use whichever type you prefer)

For the Lemon Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream (adjust for desired consistency)

Ingredients List for Raspberry Filling

While you can easily use store-bought raspberry jam for convenience, making your own homemade raspberry filling will elevate these cupcakes even more. Here's a simple recipe for homemade raspberry jam:

For the Raspberry Jam:

• 1 ½ cups fresh or frozen raspberries
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 tablespoon cornstarch (for thickening)

Substitutions and Variations

If you’re feeling adventurous or need to make adjustments based on your pantry, here are some substitutions and variations to consider:

• Raspberry Jam: Swap raspberry jam for strawberry, blackberry, or even blueberry jam for a different berry flavor.
• Lemon: While fresh lemon is best for flavor, bottled lemon juice can be used in a pinch. If you’re out of lemons, lime can add a unique twist.
• Dairy-Free: Use a dairy-free butter substitute for both the cupcakes and frosting. For milk, opt for almond, coconut, or oat milk.
• Gluten-Free: You can easily substitute a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure the blend contains xanthan gum to maintain texture.
• Frosting Flavor: Instead of lemon frosting, try a vanilla buttercream or a cream cheese frosting for a richer topping.

Step-by-Step Cooking Instructions

Ready to dive into the baking process? Follow these detailed instructions to ensure your Lemon Raspberry Jam Cupcakes come out perfectly every time!

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes.
4. Add the Wet Ingredients: Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Beat until just combined—be careful not to overmix!
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ of the way full.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

How to Cook Lemon Raspberry Jam Cupcakes: A Step-by-Step Guide

Once the cupcakes are baked and cooled, it’s time to assemble them. Here's a guide on how to fill the cupcakes with raspberry jam and top them with a luscious lemon frosting.

1. Create a Hole for the Filling: Use a small paring knife or a cupcake corer to cut out a small hole in the center of each cupcake. Make sure the hole goes about halfway down but doesn’t reach the bottom.
2. Fill the Cupcakes: Spoon about a teaspoon of raspberry jam into each hole. Be careful not to overfill, or the jam might seep out.
3. Prepare the Frosting: While the cupcakes are cooling, make the lemon frosting. In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until creamy, then add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
4. Frost the Cupcakes: Use a piping bag fitted with your favorite tip (or just a spatula) to frost the cupcakes generously. If you want, you can garnish the cupcakes with fresh raspberries or a sprinkle of lemon zest for a professional touch.

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing can cause your cupcakes to be dense instead of light and fluffy. Mix the ingredients until just combined.
• Overfilling the Liners: Resist the temptation to fill the cupcake liners to the top. Overfilled cupcakes can overflow and lose their shape.
• Skipping the Cooling Process: Make sure your cupcakes are completely cool before adding the jam and frosting. Warm cupcakes will cause the jam to melt and the frosting to slide off.
• Too Thick or Runny Frosting: If your frosting is too thick, add a little more cream to thin it out. If it’s too runny, add more powdered sugar to thicken it.

Serving and Presentation Tips

Lemon Raspberry Jam Cupcakes are perfect for a variety of events, from birthday parties to baby showers. To make your cupcakes stand out, consider these serving and presentation tips:

• Garnish with Fresh Raspberries: Add a fresh raspberry on top of each cupcake for a pop of color and flavor.
• Use Decorative Liners: Cupcake liners come in a variety of designs and colors. Choose a fun, bright color or a lemon-themed liner to complement the flavor of the cupcakes.
• Dust with Powdered Sugar: For a more sophisticated presentation, lightly dust the tops of the frosted cupcakes with powdered sugar before serving.

How to Serve Lemon Raspberry Jam Cupcakes

These cupcakes are best served at room temperature, as the flavors of lemon and raspberry will shine when the frosting and jam aren’t too cold. They make a wonderful addition to a dessert buffet or can be served individually as an elegant after-dinner treat.

Presentation Ideas for Lemon Raspberry Jam Cupcakes

When it comes to presentation, creativity is key. Here are a few ideas to make your cupcakes look stunning:

• Tiered Cupcake Stand: Display your cupcakes on a tiered stand for a dramatic and elegant presentation.
• Mini Cupcake Versions: Make mini cupcakes for bite-sized treats that are perfect for cocktail parties or tea time.
• Colorful Frosting Swirls: Use a piping bag with a star tip to create beautiful swirls of frosting on top of each cupcake.

Lemon Raspberry Jam Cupcake Recipe Tips

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before starting the recipe. This helps everything mix evenly and results in a smoother batter.
• Test Your Baking Powder: To ensure your cupcakes rise properly, make sure your baking powder is fresh. Old baking powder can cause cupcakes to be dense and flat.
• Jam Consistency: If your raspberry jam is too thick, warm it slightly in the microwave to make it easier to fill the cupcakes.

Frequently Asked Questions (FAQs)

Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature, then fill and frost them the day you plan to serve.

Q: Can I freeze Lemon Raspberry Jam Cupcakes?
A: Absolutely! Freeze the unfrosted cupcakes in an airtight container for up to 3 months. When ready to use, thaw at room temperature, fill with jam, and frost as desired.

Q: Can I use other fruit jams?
A: Yes, feel free to experiment with different jams such as strawberry, blueberry, or even apricot. The base cupcake recipe will pair well with many fruity fillings.

Conclusion

Lemon Raspberry Jam Cupcakes are a delicious and eye-catching dessert that’s sure to impress. The combination of tangy lemon and sweet raspberry jam is a match made in heaven, creating a light yet flavorful treat. Whether you’re making these cupcakes for a special occasion or simply as an indulgent treat for yourself, this recipe is a must-try. So gather your ingredients, follow the steps, and enjoy the sweet success of these scrumptious cupcakes!

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