Description

Lemon Raspberry Jam Cupcakes are a delightful treat that perfectly balances zesty lemon and sweet raspberry flavors. These moist, fluffy cupcakes topped with creamy frosting are not only visually stunning but also incredibly easy to make. Perfect for birthdays, summer gatherings, or a cozy afternoon treat, they’re sure to bring smiles to your table. With the combination of fresh ingredients and a touch of nostalgia from family kitchens, these cupcakes are destined to become a favorite in your home.

Ingredients

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1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
2 tbsp lemon zest (freshly grated)
¼ cup lemon juice (freshly squeezed)
½ cup raspberry jam (high-quality)
1 cup powdered sugar (for frosting)
2 tbsp milk (whole)

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, then mix in the lemon zest and juice until smooth.
Gradually add the flour and baking powder; mix just until combined.
Gently fold in half of the raspberry jam into the batter.
Fill each muffin cup two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
For frosting, beat together softened butter, powdered sugar, and milk until fluffy; adjust consistency as needed.
Once cooled, frost each cupcake generously and top with remaining raspberry jam.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 220
Sugar: 18g
Sodium: 160mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 0g
Protein: 3g
Cholesterol: 35mg