Lemon Raspberry Jam Cupcakes

Name: Lemon Raspberry Jam Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: Lemon Cupcakes:; 1 and 1/2 cups (188g) all-purpose flour(spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1 Tablespoon lemon zest; 2 large eggs, at room temperature; 1 and 1/2 teaspoonspure vanilla extract; 1/2 cup (120ml) whole milk or buttermilk, at room temperature; 1/4 cup (60ml) fresh lemon juice; Filling:; 1/2 cup (165g) thick raspberry preserves or jam*; Raspberry Frosting:; 3/4 cups (12 Tbsp; 170g) unsalted butter, softened to room temperature; 3 and 1/2 cups (420g) confectioners’ sugar; 1/2 cup (165g) thick raspberry preserves or jam*; 1 Tablespoon whole milk, at room temperature; 1 teaspoon pure vanilla extract; 1 teaspoon fresh lemon juice; 1/8 teaspoon salt; optional for garnish: fresh raspberries and lemon slices

Prep 25m

Cook 20m

Total 45m

This delightful recipe for Lemon Raspberry Jam Cupcakes features a moist and fluffy lemon cake, filled with sweet raspberry preserves, and topped with a luscious raspberry buttercream. The perfect combination of tangy and sweet in every bite. Ideal for any special occasion or as a treat for yourself!

Lemon Raspberry Cupcakes

sallysbakingaddiction.com

Lemon Raspberry Jam Cupcakes

Ingredients

Lemon Cupcakes

Filling

Raspberry Frosting

Steps

Nutrition Facts

Lemon Raspberry Jam Cupcakes

Ingredients

Lemon Cupcakes

Filling

Raspberry Frosting

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts