Lemon Raspberry Jam Cupcakes (Print Version)
# Ingredients:
01 -
1 cup and an additional half (188g) of versatile flour.
02 -
A couple of teaspoons of baking powder.
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Half a teaspoon of salt.
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1/2 cup (8 Tbsp; 113g) of softened unsalted butter.
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1 cup (200g) of white sugar.
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1 tablespoon of lemon zest.
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Two large eggs at room temperature.
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1 and 1/2 teaspoons of real vanilla extract.
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1/2 cup of either whole milk or buttermilk at room temperature (120ml).
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A quarter cup (60ml) of freshly squeezed lemon juice.
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1/2 cup (165g) of thick raspberry jam or spread.
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3/4 cup (12 Tbsp; 170g) of softened, unsalted butter.
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3 and a half cups (420g) of powdered sugar.
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1/2 cup (165g) of thick raspberry spread or jam.
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1 tablespoon of room temperature milk.
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A teaspoon of real vanilla extract.
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1 teaspoon of freshly squeezed lemon juice.
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1/8 teaspoon of salt.
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To finish: fresh raspberries and sliced lemon (optional).
# Instructions:
01 -
Turn the oven on to 350°F (177°C) and get a 12-cup muffin tin ready with cupcake liners.
02 -
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set the bowl aside.
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In another large bowl, use a handheld or stand mixer with a paddle attachment to mix the butter, sugar, and lemon zest. Beat for around 2 minutes on medium-high until it's nice and creamy. Scrape the bowl as needed.
04 -
Stir in the eggs and vanilla. Beat on medium-high until everything blends together, about a minute. Scrape the sides of the bowl again.
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Gradually add the dry mix to the wet ingredients. With the mixer on low, slowly pour in the milk and lemon juice. Stir just until everything combines—don't overdo it!
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Divide the batter evenly into the cupcake liners. Bake for 18–21 minutes, or until a toothpick comes out clean when inserted in the center. Let them cool off fully before adding filling and frosting.
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When the cupcakes are cool, use a knife to hollow out a small section in the middle of each cupcake about an inch deep. Fill the pocket with raspberry jam, adding 1–2 teaspoons per cupcake.
08 -
Take the small pieces of cupcake you removed and put them back over the jam-filled pockets.
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In a bowl, beat the softened butter at medium speed for about 3-4 minutes until smooth. Add the powdered sugar, raspberry jam, milk, vanilla, lemon juice, and salt. Start mixing on low and then go to high speed for a minute, ensuring it’s all blended.
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Top the cupcakes with the frosting using a piping bag and perhaps a Wilton 1M tip. If you like, decorate with a fresh raspberry and a lemon slice.
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Pop the cupcakes in the fridge for an hour or more to let the frosting set before enjoying them.
# Notes:
01 -
You can bake these cupcakes a day ahead. Keep them tightly covered at room temperature or in the fridge.
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You can freeze the cupcakes without the frosting for up to 2 months. Let them thaw in the fridge overnight and bring to room temperature before decorating.
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If making mini cupcakes, bake at the same temperature but for about 11–13 minutes. Due to size, filling them isn’t ideal.
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For a 6-inch layer cake, use the cupcake batter. Be sure to frost and assemble carefully, using the frosting to stop the jam from leaking between the layers.