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Lemon Cupcakes Filled with Raspberry Jam including instructions to make it with a cake mix or without. These fluffy little beauties are light and irresistible and the lemon buttercream frosting is perfection.
WHY YOU’LL LOVE THESE LEMON RASPBERRY CUPCAKES
When it comes to flavor combinations, I cannot help but believe that one of the best is the marriage of lemon and raspberry. Whether it’s lemon raspberry cake, raspberry lemon cheesecake, or these irresistible Lemon Cupcakes Filled with Raspberry Jam, you can’t go wrong.
While I cannot deny that I love lemon cupcakes with lemon curd filling, I have to say that these lemon cupcakes with raspberry jam filling might actually be my favorite. They’re just so light and fluffy, and the raspberry jam is perfection.
Even better? This recipe is incredibly flexible. I’ve included instructions for making the cupcakes completely from scratch, but if you’re short on time, you can absolutely start with a boxed lemon cake mix and still end up with an amazing dessert.
RASPBERRY JAM FILLING
Don’t let the idea of making homemade raspberry jam filling intimidate you because the method is so simple.
Fresh raspberries cook down in just a few minutes with sugar, lemon juice and a little cornstarch to thicken.
The filling can be made a day or two ahead of time and refrigerated until you’re ready to use it.
LEMON BUTTERCREAM FROSTING
When it comes to frosting, we used just a basic buttercream frosting with the addition of a little bit of lemon extract. It’s perfect for these cupcakes.
Buttercream frosting is made with butter, powdered sugar, a little milk, and lemon extract.
HOW TO FILL CUPCAKES WITH JAM FILLING
If you have never made a filled cupcake before, the method is super simple. You’ll just cut a small nickel to quarter sized hole in the center of each cupcake and pull out the cake to make room for the filling. Be sure to save the cake that you are removing from the cupcakes because you’ll place it back on top after you’ve piped raspberry jam into each of the cupcakes.
DECORATING IDEAS
Garnish these raspberry lemon cupcakes with lemon zest, (I like to use my Micro Plane Grater for this task) a fresh raspberry, or a thin slice of lemon. These are a crowd pleaser that make the perfect summer dessert or addition to baby and wedding showers.
Tips for the best cupcakes!
- Don’t over-mix the batter
- Allow the cupcakes to cool completely before frosting
- Fresh lemon zest adds incredible lemon flavor!
- Use your favorite lemon boxed cake mix for a quick and easy shortcut!
Lemon Cupcakes Filled with Raspberry Jam is just what you need to satisfy your sweet tooth!
In case you’re looking for additional lemon desserts, this Starbucks Lemon Loaf Copycat is another favorite!
Enjoy!
Lemon Cupcakes with Raspberry Jam Filling
Ingredients
Lemon Cupcakes
- 3 cups cake flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- Zest of 2 lemons
- 1 cup milk
- ¼ cup fresh lemon juice
- ¼ cup vegetable oil
- 1 tablespoon lemon extract
- ¾ cup 1½ sticks unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
Raspberry Filling
- 1½ cups raspberries fresh or thawed frozen
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water divided
- 2 tablespoons cornstarch
Lemon Buttercream
- 1 cup 2 sticks unsalted butter, softened
- 4 –5 cups powdered sugar
- 3 teaspoons lemon extract
- 3 tablespoons milk
- Pinch of salt
Instructions
Make the Cupcakes
- Preheat the oven to 350°F and line two 12-cup muffin pans with cupcake liners.
- In a medium bowl, whisk together the cake flour, salt, baking powder, baking soda, and lemon zest.
- In a separate bowl, whisk together the milk, lemon juice, vegetable oil, and lemon extract.
- In the bowl of a stand mixer, beat the butter until smooth. Gradually add the sugar and beat for about 3 minutes, until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the dry ingredients and milk mixture alternately, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
- Fill each cupcake liner about ⅔ full (approximately 3 tablespoons of batter).
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before filling and frosting.
Make the Raspberry Filling
- In a small saucepan over medium heat, combine the raspberries, sugar, lemon juice, and 1 tablespoon of the water.
- Mash the berries with a potato masher or whisk and bring the mixture to a gentle boil.
- In a small bowl, whisk together the remaining 1 tablespoon water and the cornstarch until smooth.
- Stir the cornstarch slurry into the raspberry mixture and cook for 1–2 minutes, stirring constantly, until thickened.
- Transfer to the refrigerator and cool for about 10 minutes.
Make the Lemon Buttercream
- Beat the softened butter for 3–5 minutes until smooth and fluffy.
- Add the powdered sugar on low speed until mostly incorporated.
- Mix in the lemon extract, milk, and salt.
- Increase the mixer speed to medium-high and beat for about 2 minutes until light and creamy. Add a splash of milk if the frosting is too thick, or additional powdered sugar if it’s too soft.
Assemble the Cupcakes
- Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake.
- Fill each cavity with about 1 tablespoon of the raspberry filling.
- Pipe or spread the lemon buttercream over the top.
- Garnish with fresh raspberries or lemon zest, if desired.
- Tip: For a shortcut, you can substitute your favorite boxed lemon cake mix and prepare it according to the package directions before filling and frosting as directed above.
Did you make this recipe? Tag @centercutcook on Instagram and hashtag it #centercutcook
