These sunshine-inspired lemon raspberry jam cupcakes mix deliciously gentle and moist lemon cake, candy raspberry jam, and creamy-rich raspberry buttercream. Each chew is bursting with vivid and fruity taste, so that they’re the proper dessert within the spring and summertime. I like to recommend a thick raspberry jam or preserves—I usually use the model Bonne Maman.
I initially printed this recipe in 2014 and have since included a jam filling, plus new photographs and some extra success suggestions.
Whereas they could look harmless, these fairly cupcakes pack a powerful taste punch. They’ve been my go-to summer season cupcake recipe for over a decade as a result of they’re at all times effectively obtained, however it wasn’t till not too long ago that I made a decision to enhance upon their pink perfection.
The buttercream on prime used to double because the cupcakes’ filling, however swapping it for raspberry jam/preserves lended a burst of intense fruitiness. It was a handy swap because you additionally use raspberry jam within the frosting itself. The lemon and raspberry flavors have been each stronger after this change, and it left me with extra buttercream to make use of on prime. Style testers swooned over this batch, so I made a decision to make it a everlasting change. Actually higher than ever!
Lemon Raspberry Cupcakes Particulars:
- Taste: Tangy-fresh lemon citrus taste balanced with candy berry jam and buttercream.
- Texture: The cupcakes have a gentle, springy, and moist crumb. It’s the identical lemon cupcake recipe I’ve trusted for years, and also you’ll see it once more with these lemon blueberry cupcakes.
- Ease: The cupcake batter itself might be probably the most straight-forward cupcake batter I’ve ever labored with. You want a mixer to make it. You’ll fill the lemon cupcakes with jam, then combine collectively the raspberry buttercream. Filling cupcakes is sort of easy—you simply want a paring knife and teaspoon.
Seize These Elements for the Cupcakes:
- Flour: All-purpose flour is the bottom.
- Baking Powder: Baking powder helps the cupcakes rise. You do not want baking soda on this recipe.
- Salt: Somewhat salt provides taste and balances all of the candy.
- Butter: I favor impartial oil in my desserts and cupcakes as a result of it makes desserts exceptionally moist. Nonetheless, after I’m in search of a buttery style and cakey texture, I exploit creamed butter.
- Sugar: Cream this with the butter to supply a gentle, cakey base for the batter.
- Eggs: 2 eggs add construction and richness.
- Vanilla Extract: Pure vanilla extract provides taste. You need to use home made vanilla extract you probably have a batch going!
- Milk: Milk provides moisture. Milk with fats equivalent to entire milk, buttermilk, or 2% milk is your most suitable option right here. (Nondairy milk is nice in a pinch.)
- Lemons: Seize 2 lemons for the cupcake batter. You want the zest and juice, plus just a little juice for the raspberry buttercream.
The ingredient record is fairly just like my lemon cake. Maintain onto this recipe; you possibly can pair these lemon cupcakes with a wide range of frostings and fillings. And so they’re very straightforward to make.
The recipe conveniently makes precisely 1 dozen. After you bake and funky them, it’s time to fill with jam. Let me provide you with some recommendation on filling cupcakes.
Filling the Lemon Raspberry Cupcakes
It’s greatest to make use of a thick jam (or thick preserves). You need to use seedless in case you favor, however with all the different gentle and creamy textures, you gained’t discover a pair seeds within the filling. I at all times use and strongly suggest Bonne Maman Raspberry Preserves. (Not sponsored, only a massive fan!)
We’re utilizing the identical methodology I exploit to fill these cream-filled chocolate cupcakes and these strawberry shortcake cupcakes.
With a pointy knife, minimize a circle within the cupcake and take away the middle, which can be roughly the form of a cone. Utilizing a small spoon, fill the center of the cupcake with all of the jam/preserves that may match. (Often between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the spherical piece again on prime of the filling.
Let me present you:
It doesn’t need to look fairly on prime, since you’ll prime the cupcakes with buttercream.
Creamy Raspberry Jam Buttercream
The raspberry buttercream is fairly near my vanilla buttercream. It’s barely scaled right down to make room for the raspberry preserves, and has the proper quantity of candy raspberry taste. I discover a sprint of salt and a splash of lemon juice each assist steadiness the candy.
In case you want extra excuses to make it, you’ll like it on these vanilla cupcakes or these blueberries and cream cupcakes.
Two Success Suggestions:
- Softened butter and jam have two very completely different consistencies. One is creamy and the opposite is juicy. In case you over-mix this frosting, it is going to begin to look a bit separated. It’s okay if this occurs as a result of it doesn’t change the flavour. Nonetheless, attempt to combine simply till all the things is mixed.
- It’s a softer buttercream and doesn’t crust, however I discover it holds form when piped. If the cupcakes sit out for awhile, or are within the direct warmth, the frosting will start to lose form. I like to recommend refrigerating the cupcakes after piping on the frosting, to assist it set.
I used Wilton 1M to pipe the frosting on the pictured cupcakes. Don’t overlook a contemporary raspberry and lemon slice for garnish!
Sure. If you wish to take issues 1 step additional, you possibly can skip the store-bought preserves and make my home made raspberry filling as a substitute. It’s going to provide the identical outcomes. You need to use it because the filling contained in the cupcakes and instead of the raspberry jam within the frosting. In case you resolve to do that, make the raspberry filling on the range earlier than you start the cupcakes so it may cool utterly.
Sure. You may swap in blueberry, strawberry, or different taste jam/preserves for the filling and use it within the frosting as a substitute of raspberry.
Sure. Be happy to skip the jam filling and hold these cupcakes un-filled.
Sure, you possibly can swap the frosting under with this strawberry buttercream, solely utilizing freeze-dried raspberries as a substitute of freeze-dried strawberries.
Extra Favourite Cupcake Recipes
Lemon Raspberry Jam Cupcakes
Prep Time: 25 minutes
Prepare dinner Time: 20 minutes
Whole Time: 2 hours, 45 minutes
Yield: 12 cupcakes
Class: Cupcakes
Methodology: Baking
Delicacies: American
Description
These sunshine-inspired lemon raspberry jam cupcakes mix deliciously gentle and moist lemon cake, candy raspberry jam, and creamy-rich raspberry buttercream. Each chew is bursting with vivid and fruity taste, so that they’re the proper dessert within the spring and summertime. I used Wilton 1M to pipe the frosting on the pictured cupcakes.
Lemon Cupcakes
Filling
Raspberry Frosting
Directions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Make the batter: Whisk the flour, baking powder, and salt collectively in a big bowl. Put aside.
- Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest collectively on medium-high velocity in a big bowl till creamed, about 2 minutes. Scrape down the edges and backside of the bowl as wanted. Add eggs and vanilla extract, after which beat on medium-high velocity till mixed, about 1 minute. Scrape down the edges and backside of the bowl as wanted. Add the dry substances after which flip the mixer on low velocity and slowly pour within the milk and lemon juice. Beat till simply mixed. Don’t overmix.
- Pour/spoon the batter evenly into the liners. Bake for 18–21 minutes, or till a toothpick inserted within the heart comes out clear. Enable the cupcakes to chill utterly earlier than filling and frosting.
- Fill the cupcakes: Utilizing a pointy knife, minimize a circle into the middle of the cooled cupcakes to create just a little pocket about 1 inch deep. The piece you eliminated can be type of cone-shaped. Spoon jam inside every carved-out cupcake—use nonetheless a lot will match. (I exploit a teaspoon for this. Often you possibly can match between 1–2 teaspoons of filling in every.) Slice/tear off the sharp finish of the “cone” piece of cupcake you eliminated, and gently press the spherical piece again on prime of the filling.
- Make the frosting: Beat softened butter on medium velocity for about 3-4 minutes till utterly clean and creamy. Add the confectioners’ sugar, jam, milk, vanilla extract, lemon juice, and salt. Begin the mixer on low velocity and beat for 30 seconds. Flip it as much as excessive velocity and beat for 1 minute or till mixed. Beat in additional confectioners’ sugar if frosting is simply too skinny, is separating (as a result of juicy jam) or appears too moist. Beat in additional salt if wanted.
- Frost cooled cupcakes and prime every with a contemporary raspberry and lemon slice, if desired. You may swipe the frosting on with an icing knife or use a piping tip equivalent to Wilton 1M or Ateco 826. This can be a softer-style buttercream and doesn’t crust. If the cupcakes sit out for a number of hours, or are within the direct warmth, the frosting will start to lose form. I like to recommend refrigerating the cupcakes for at the very least 1 hour earlier than serving, to assist set the frosting.
- Retailer leftover cupcakes within the fridge for as much as 4 days. A cupcake service makes storing and transporting straightforward.
Notes
- Make Forward & Freezing Directions: Make and fill the cupcakes 1 day prematurely. Maintain the cupcakes lined tightly at room temperature or within the fridge. Frost the subsequent day. Unfrosted cupcakes might be frozen as much as 2 months. Thaw in a single day within the fridge and convey to room temperature earlier than frosting and serving.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Cupcake Liners | Electrical Mixer (Handheld or Stand) | Citrus Zester | Citrus Juicer | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip | Cupcake Provider
- Lemons: You want about 2-3 medium lemons to yield this quantity of zest and juice.
- Entire Milk or Buttermilk: You need to use both. You need to use decrease fats or nondairy milks in a pinch, however the cupcakes gained’t style almost as wealthy and moist.
- Jam/Preserves: I at all times use and strongly suggest Bonne Maman Raspberry Preserves. (Not sponsored, only a massive fan!)
- Mini Cupcakes: For round 30–36 mini cupcakes, bake for about 11–13 minutes, identical oven temperature. I don’t suggest filling mini cupcakes; they’re just too small.
- Can I Use a Home made Raspberry Filling? Sure, you possibly can skip the store-bought preserves and make my home made raspberry filling as a substitute (that recipe makes sufficient for the filling and buttercream). It’s going to provide the identical outcomes. You need to use it because the filling contained in the cupcakes and instead of the raspberry jam within the frosting. In case you resolve to do that, make the raspberry filling on the range earlier than you start the cupcakes so it may cool utterly.
- Different Taste Jam/Preserves: You may swap in blueberry, strawberry, or different taste jam/preserves for the filling and use it within the frosting as a substitute of raspberry.
- Can I Skip the Filling? Sure. Be happy to skip the jam filling and hold these cupcakes un-filled.
- Quantity of Batter/6-Inch Cake: This recipe yields between 3-4 cups of batter which is useful in case you’re reviewing the Cake Pan Sizes & Conversions web page. You need to use this batter for a 6-inch layer cake and see my 6-inch cake web page for full particulars and directions. I like to recommend piping a “frosting dam” across the backside and heart layer of the desserts so the raspberry jam doesn’t spill out. See my chocolate raspberry cake for a visible.
- Make sure to try my 10 suggestions for baking the BEST cupcakes earlier than you start!
