Lemon Jam Cupcakes

These tangy Lemon Raspberry Jam Cupcakes pack a punch with their zesty cake, sweet berry filling, and luxurious raspberry buttercream. They take just 90 minutes to whip up and work great for gatherings, outdoor events, or just treating yourself on the weekend. Every mouthful gives you that perfect mix of citrus and berry flavors in a soft, juicy cupcake finished with smooth, creamy frosting.

Ideal For Every Celebration

You don't need fancy baking skills for these treats - just basic know-how and stuff you probably have on hand. They'll stay good for 3 days out on the counter or pop them in the freezer for up to 2 months. The recipe makes a dozen regular cupcakes and you can easily double it if you need more. They're great for planning ahead too - you can fill and frost them a full day before you'll eat them.

Key Ingredients Breakdown

• All-Purpose Flour: 1½ cups (180g), run through a sifter for better texture
• Baking Powder: 1½ teaspoons (7g), check that it's not expired
• Salt: ¼ teaspoon (1.5g) fine sea salt
• Unsalted Butter: ½ cup (113g), let it warm to 65°F/18°C
• Granulated Sugar: 1 cup (200g), regular white sugar works best
• Lemon Zest: 2 tablespoons (12g) grabbed from 2 lemons
• Large Eggs: 2 (100g), warmed to room temp 65°F/18°C
• Pure Vanilla Extract: 1 teaspoon (5ml), go for genuine stuff
• Whole Milk: ½ cup (120ml) at room temperature
• Fresh Lemon Juice: 2 tablespoons (30ml) without seeds
• Raspberry Preserves: ½ cup (160g) chunky jam
• Buttercream Ingredients: 1 cup (227g) butter, 4 cups (480g) powdered sugar, ¼ cup (80g) raspberry preserves, 2 tablespoons (30ml) milk, ½ teaspoon vanilla, pinch salt

Easy Preparation Guide

Get Your Stuff Ready (5 minutes)

Heat your oven to 350°F (175°C). Put paper liners in your 12-cup muffin tin. Make sure your ingredients are room temp and grab your scale.

Combine Core Components (10 minutes)

Sift together flour, baking powder, and salt in a bowl. In your mixer, beat the butter, sugar, and lemon zest at medium speed (setting 6) for 3 minutes till it looks light. Scrape down the bowl twice while mixing.

Finish The Batter (8 minutes)

Drop in eggs one at a time, mixing 30 seconds after each. Add vanilla. Switch between adding dry ingredients and milk mixture in 3 stages, mixing 15 seconds between. Stop once everything's just blended - don't go overboard.

Cook And Let Rest (30 minutes)

Pour batter into liners, filling 2/3 full (around 60g each). Bake 18-20 minutes until a toothpick comes out clean and they hit 205°F (96°C) inside. Let them sit 5 minutes in the pan, then move to a cooling rack.

Add The Jam (15 minutes)

After they've cooled totally, cut out holes about 1-inch deep and ¾-inch wide from the centers. Put 1½ teaspoons (7g) raspberry jam in each hole. Cut the removed cake bits and place them back on top.

Create The Frosting (15 minutes)

Beat room temp butter (65°F/18°C) for 5 minutes until it's super light. Mix in powdered sugar bit by bit. Stir in jam, milk, vanilla, and salt. Whip on high (setting 8) for 3 minutes to make it fluffy.

Finish Them Off (20 minutes)

Put your buttercream in a piping bag with a 1M tip. Swirl it onto each cupcake, working from the outside in. Top with a fresh raspberry and lemon zest if you want. Chill them 20 minutes to set the frosting.

Keeping Them Fresh Tips

Plain cupcakes without frosting can sit out for a day in a sealed container. Frosted ones need to go in the fridge for up to 3 days. Take them out 30 minutes before you want to eat them. You can freeze unfrosted cupcakes for up to 2 months if you wrap them separately in plastic and then put them in a freezer bag. Let them thaw in the fridge overnight.

Success Measurement Points

Your batter should look smooth but don't mix too much. The cupcakes should bounce back when touched and get to 205°F (96°C) inside. Make sure your jam isn't too runny or it'll soak into the cake. Watch your buttercream temp - too hot and it falls apart, too cold and you can't pipe it smoothly. Double-check nothing's expired before you start.

Tools You'll Need

You really need a stand mixer with paddle and whisk parts for the right texture. Get a regular 12-cup muffin tin with 2½-inch cups. A digital scale helps get measurements right. Grab a candy thermometer for checking temps. You'll want a big (16-inch) piping bag with a Wilton 1M star tip. A digital food thermometer tells you when they're done.

Fixing Common Problems

If your cupcakes come out heavy, you probably mixed too much - just gently fold in dry stuff. Cupcakes that sink in the middle mean you checked too early - wait till minute 15. Lumpy batter happens when stuff is too cold - everything should be room temp. Runny buttercream needs 5 minutes of fast beating. Jam leaking out means you used too much - stick with 1½ teaspoons per cake.

Try These Twists

Switch to blueberry jam and lime zest for a different flavor combo. Go with orange zest and marmalade for an all-citrus version. Make them dairy-free by using plant butter and milk. Toss in 1 teaspoon of cooking lavender for a fancy twist. Cut sugar to ¾ cup if you want them less sweet. You can cook all these versions the same way, same time and temp.

Freshness and Safety Tips

Make sure they reach 205°F (96°C) inside so they're safe to eat. Throw them out if they've sat out more than 24 hours. Keep your jam in the fridge below 40°F (4°C) between uses. Clean all your tools before starting. Use pasteurized eggs when baking for kids, seniors or pregnant women. Don't taste the raw batter. Check that nothing you're using has expired.

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Frequently Asked Questions

→ Can I switch the jam?

Use any berry type. Sweeter ones work best but make sure they’re thick, not runny. Homemade’s great if you have it.

→ Should they stay cold?

Yes, keep the frosting cool. Store in a sealed container and use within a few days. Let them sit out shortly before serving.

→ Can I prep ahead?

Yep, make them a day early. Keep uncovered at room temp or chilled if it’s warm. Cream’s best made fresh, so wait on frosting.

→ What’s the trick for filling?

A small knife works well. Cut carefully and not too deep. Add jam with a spoon, just a little at a time. It’s worth being slow.

→ Can I freeze them?

Freeze plain cakes without any frosting or filling. Wrap tightly. Let them thaw and then finish decorating fresh. Best to enjoy soon after.

→ Too sugary for you?

Reduce the sugar in the batter or go with a tangy jam. Use less filling or taste test as you go. It's easier to adjust as you make them.

→ Traveling with them?

Use a sturdy box and don’t stack the cupcakes too high. Keep them cool. Only frost close to serving for the best results.

→ Out of time?

Use a quick-mix base and have everything ready. Skip intricate frosting. Even a simple version will taste great.

→ Scaling up?

Double ingredients work fine, but you’ll need extra pans and space in the oven. Mix in batches to keep everything consistent.

→ Want bold flavor?

Add extra lemon zest, fresh fruit bits, or try different jams. Even a pinch of spice can do wonders. Just don’t overpower the fruit.

→ Swirls not great?

Practice on parchment first. Keep the buttercream soft but not too loose. Use a bigger tip and pipe quickly for neater swirls.

→ Dry cakes?

Watch the baking time carefully. Check early and don’t overcook. A little extra jam in the center helps, and wrapping keeps them fresh.

Conclusion

Fan of this idea? Try scones or berry tarts next. They’re equally sweet and fruity.