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These Tangy Lemon Raspberry Cupcakes bring together bright lemon cake, juicy raspberry centers, and fluffy raspberry frosting. You'll have them ready in just 90 minutes - they're great for gatherings, outdoor events, or just treating yourself on the weekend. Every mouthful gives you that perfect balance of zingy citrus and sweet berries in a soft, juicy cupcake crowned with smooth icing.
Ideal For Every Celebration
You don't need fancy baking skills or weird ingredients for these cupcakes. They'll stay good for 3 days if you keep them out, or you can freeze them up to 2 months. This makes 12 normal-sized cupcakes, and you can easily double everything for bigger crowds. They're great to prep early - you can fill and frost them a day before you need them.
Key Ingredients Needed
- All-Purpose Flour: 1½ cups (180g), run through a sifter for the smoothest results
- 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 soften to 65°F/18°C
- Granulated Sugar: 1 cup (200g), regular white sugar works best
- Lemon Zest: 2 tablespoons (12g) grated from 2 lemons
- Large Eggs: 2 (100g), make sure they're not cold
- Pure Vanilla Extract: 1 teaspoon (5ml), go for the real stuff
- Whole Milk: ½ cup (120ml) let it sit out until not cold
- Fresh Lemon Juice: 2 tablespoons (30ml) with seeds taken out
- Raspberry Preserves: ½ cup (160g) make sure it's the thick kind
- Buttercream Stuff: 1 cup (227g) butter, 4 cups (480g) powdered sugar, ¼ cup (80g) raspberry preserves, 2 tablespoons (30ml) milk, ½ teaspoon vanilla, tiny bit of salt
Simple Cooking Instructions
- Get Everything Ready (5 minutes)
- Heat your oven to 350°F (175°C). Put paper liners in a 12-cup muffin pan. Make sure your ingredients are room temp and grab your scale.
- Combine First Ingredients (10 minutes)
- Run flour, baking powder, and salt through a sifter into a bowl. In your mixer, beat the butter, sugar, and lemon zest at medium speed (about 6) for 3 minutes until it looks light and fluffy. Don't forget to scrape the bowl twice.
- Finish Your Batter (8 minutes)
- Drop in eggs one at a time, beat for 30 seconds after each. Add vanilla. Now switch between adding your dry mix and milk mixture in 3 batches, mixing for 15 seconds each time. Stop when it's just mixed together - don't go too far.
- Cook and Let Them Cool (30 minutes)
- Fill each liner about 2/3 full (around 60g of batter). Bake for 18-20 minutes until a toothpick comes out clean and they hit 205°F (96°C) inside. Let them sit in the pan for 5 minutes, then move to a rack.
- Add the Filling (15 minutes)
- After they're totally cool, cut little holes (1-inch deep, ¾-inch around) in the middle. Put about 1½ teaspoons (7g) of raspberry preserves in each hole. Cut the tops off your cake pieces and put them back on.
- Whip Up Your Frosting (15 minutes)
- Beat room temp butter (65°F/18°C) for 5 minutes until it's super light. Add powdered sugar in 3 parts. Mix in preserves, milk, vanilla, and salt. Beat on high (about 8) for 3 minutes until it's light and fluffy.
- Make Them Pretty (20 minutes)
- Put your frosting in a piping bag with a 1M tip. Swirl it onto each cupcake, starting from the outside. Top with a fresh raspberry and lemon zest if you want. Chill them for 20 minutes so the frosting sets.
How to Store Your Cupcakes
Cupcakes without frosting stay fresh for a day at room temp in a sealed container. Keep frosted ones in the fridge up to 3 days. Let them warm up for half an hour before eating. You can freeze unfrosted cupcakes up to 2 months - just wrap each one in plastic wrap then put them in a freezer bag. Thaw in the fridge overnight.
Tips for Perfect Results
Your batter should look smooth but don't mix too much. Cupcakes should bounce back when touched and reach 205°F (96°C) inside. Your jam needs to be thick so it won't soak into the cake. Watch your buttercream temp - too hot and it falls apart, too cold and it won't pipe smoothly. Always check if your stuff is 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 standard 12-cup muffin pan with cups about 2½ inches across. A digital scale helps get measurements right. Grab a candy thermometer to check 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 feel heavy, you probably mixed too much - just fold dry stuff in gently. Sunken middles mean you opened the oven too early - wait till minute 15 to peek. Lumpy batter happens when stuff is too cold - make sure everything's room temp. If your frosting separates, beat it on high for 5 minutes. Filling leaking out means too much jam - stick with 1½ teaspoons per cake.
Try These Tasty Twists
Swap in blueberry preserves and lime zest for a different flavor combo. Try orange zest and marmalade for an all-citrus version. Make them dairy-free with plant butter and non-dairy milk. Put 1 teaspoon of lavender in the batter for a fancy twist. Cut sugar to ¾ cup if you don't like them too sweet. All these options cook the same way for the same time.
Keeping Everything Safe
Make sure they reach 205°F (96°C) inside for safety. Throw them out if they've been sitting out more than a day. Keep your jam cold (under 40°F/4°C) between uses. Clean all your tools before starting. Use pasteurized eggs when serving kids or older folks. Don't eat the raw batter. Check that nothing you're using has gone bad.
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Frequently Asked Questions
- → Can I use a different jam flavor?
Sure! Any thick, sweet berry option will be a hit. Homemade versions work great too, as long as they aren’t too watery.
- → Do these need to be stored cold?
Yep, especially because of the cream topping. Keep them in a sealed container in the fridge and enjoy within a few days. Let them warm up just a bit before serving for the best taste.
- → How far ahead can I make them?
Go ahead and bake them the day before, but store the finished cupcakes at room temperature if it’s cool. If it’s hot out, refrigerate but save the frosting step until closer to serving.
- → How do I fill them without making a mess?
Using a small knife to gently cut into the tops works like a charm. Don’t overdo it by cutting too deep or wide. Spoon the jam in carefully, and it’ll be worth the effort!
- → Are these freezable?
You can freeze the cakes before adding jam and frosting. Wrap them tightly and thaw when you’re ready to decorate. They’re definitely better fresh, though!
- → What if they taste too sweet?
You can cut back on sugar or use a more tart jam to balance things out. Don’t stuff them too full with the filling. Taste as you go—it’s easier to avoid sweetness than fix it later!
- → What’s the best way to transport them?
Pack them securely into a sturdy container with enough room so the frosting isn’t squished. Keep them cool if you’re traveling far, and avoid stacking. It’ll take a little care, but it’s worth it.
- → How can I make them even faster?
If you’re in a rush, skip any decorative toppings. Start with your ingredients prepped and stick to a one-bowl cake mix method. They’ll still turn out great!
- → What if I need to make a ton of them?
You can double or even triple the recipe no problem. You’ll just need more baking tins and some extra refrigerator space for storing ingredients. Mixing in smaller batches can help keep the quality consistent.
- → How can I add more zing to the flavor?
Boost the lemon flavor with extra zest or mix in a handful of fresh fruit. You can even experiment with other jams or a hint of spices. Just don’t overpower the fruity base!
- → What if the frosting doesn’t look great?
Practice piping swirls before frosting the real batch. Make sure to keep the buttercream soft but not melty. A big piping tip works best, and you’ll get the hang of it quickly!
- → Why does the cake seem dry?
Dry cakes are often baked too long. Check them a bit earlier next time. Adding more jam or keeping them airtight helps too. Freshly baked ones are always ideal!
Conclusion
If you enjoy these, why not try something similar like sweet berry tarts or even some tasty fruit scones? They both bring that same fresh flavor vibe.