Lemon Jam Cupcakes (Print Version)
# Ingredients:
01 -
1/2 cup (8 Tbsp; 113g) unsalted butter, room-temperature soft.
02 -
1 teaspoon pure vanilla extract.
03 -
1/8 teaspoon salt.
04 -
3/4 cup (12 Tbsp; 170g) unsalted butter, room-temperature soft.
05 -
1 cup (200g) white granulated sugar.
06 -
1 Tablespoon freshly grated lemon peel.
07 -
2 teaspoons baking powder.
08 -
1/2 teaspoon salt.
09 -
2 large eggs, soft from sitting out.
10 -
1 Tablespoon whole milk, not cold.
11 -
1/4 cup (60ml) fresh lemon juice.
12 -
1 and 1/2 cups (188g) multi-purpose flour.
13 -
1/2 cup (165g) thick raspberry jam or preserve.
14 -
1 and 1/2 teaspoons pure vanilla extract.
15 -
Optional for topping: raspberries and slices of lemon.
16 -
3 and 1/2 cups (420g) powdered sugar.
17 -
1/2 cup (120ml) whole milk or buttermilk, sitting at room temperature.
18 -
1/2 cup (165g) thick raspberry jam or preserve.
# Instructions:
01 -
Set your oven to 350°F (177°C) and put liners into a 12-cup muffin tray.
02 -
In a big mixing bowl, stir together flour, salt, and baking powder. Put it to the side for later.
03 -
With a mixer, cream the sugar, lemon zest, and butter until it's fluffy—this takes around 2 minutes. Ensure the bowl is scraped often.
04 -
Mix in the eggs and vanilla on medium-high speed for around a minute. Make sure to scrape your bowl one more time.
05 -
While mixing slow, alternate adding milk and dry ingredients until just blended. Don't overdo it.
06 -
Evenly divide your cupcake batter into the liners. Bake for 18–21 minutes, or until a toothpick poked into the middle comes out clean. Let them cool completely before decorating.
07 -
Cut a small, deep circle in the center of each cooled cupcake. Carefully spoon 1–2 teaspoons of jam into the hole.
08 -
Gently pop the cut portion back over the jam-filled center.
09 -
Whip softened butter until it's creamy, about 3 minutes. Gradually add powdered sugar, jam, lemon juice, milk, vanilla, and salt while mixing. Beat it on high for roughly 1 minute.
10 -
Use a piping bag with a tip like Wilton 1M and spread the frosting on the cupcakes. Top off with fresh fruit or lemon wedges if you want.
11 -
Pop the frosted cupcakes in the fridge for at least an hour before biting in to let the frosting firm up.
# Notes:
01 -
You can make these the day before. Store them in a sealed container on the counter or in the fridge.
02 -
Cupcakes without frosting can be frozen up to 2 months. Let them thaw in the fridge, then bring to room temperature before decorating.
03 -
For smaller cupcakes, bake at the same heat for about 11–13 minutes. Skip filling them though—they're pretty tiny.
04 -
If making a smaller 6-inch cake, use all the batter. Build even layers and use frosting in between so the jam doesn't leak out.