These sunshine-inspired lemon raspberry jam cupcakes combine deliciously soft and moist lemon cake, sweet raspberry jam, and creamy-rich raspberry buttercream. Every bite is bursting with bright and fruity flavor, so they’re the perfect dessert in the spring and summertime. I recommend a thick raspberry jam or preserves—I typically use the brand Bonne Maman.
I originally published this recipe in 2014 and have since included a jam filling, plus new photos and a few more success tips.
While they may look innocent, these pretty cupcakes pack a strong flavor punch. They’ve been my go-to summer cupcake recipe for over a decade because they’re always well received, but it wasn’t until recently that I decided to improve upon their pink perfection.
The buttercream on top used to double as the cupcakes’ filling, but swapping it for raspberry jam/preserves lends a burst of intense fruitiness. It was a convenient swap because you also use raspberry jam in the frosting itself. The lemon and raspberry flavors were both stronger after this switch, and it left me with more buttercream to use on top. Taste testers swooned over this batch, so I decided to make it a permanent change. Truly better than ever!
Lemon Raspberry Cupcakes Details:
Flavor: Tangy-fresh lemon citrus flavor balanced with sweet berry jam and buttercream.
Texture: The cupcakes have a soft, springy, and moist crumb. It’s the same lemon cupcake recipe I’ve trusted for years, and you’ll see it again with these lemon blueberry cupcakes.
Ease: The cupcake batter itself is probably the most straightforward cupcake batter I’ve ever worked with. You need a mixer to make it. You’ll fill the lemon cupcakes with jam, then mix together the raspberry buttercream. Filling cupcakes is quite simple—you just need a paring knife and teaspoon.
Grab These Ingredients for the Cupcakes:
Flour: All-purpose flour is the base.
Baking Powder: Baking powder helps the cupcakes rise. You do not need baking soda in this recipe.
Salt: A little salt adds flavor and balances all the sweet.
Butter: I favor neutral oil in my cakes and cupcakes because it makes cakes exceptionally moist. However, when I’m looking for a buttery taste and cakey texture, I use creamed butter.
Sugar: Cream this with the butter to produce a soft, cakey base for the batter.
Eggs: 2 eggs add structure and richness.
Vanilla Extract: Pure vanilla extract adds flavor. You can use homemade vanilla extract if you have a batch going!
Milk: Milk adds moisture. Milk with fat such as whole milk, buttermilk, or 2% milk is your best choice here. (Nondairy milk is great in a pinch.)
Lemons: Grab 2 lemons for the cupcake batter. You need the zest and juice, plus a little juice for the raspberry buttercream.
The ingredient list is pretty similar to my lemon cake. Hold onto this dessert recipe; you can pair these lemon cupcakes with a variety of frostings and fillings. And they’re very easy to make.
The recipe conveniently makes exactly 1 dozen. After you bake and cool them, it’s time to fill with jam. Let me give you some advice on filling cupcakes.
Filling the Lemon Raspberry Cupcakes
It’s best to use a thick jam (or thick preserves). You can use seedless if you prefer, but with all of the other soft and creamy textures, you won’t notice a couple seeds in the filling. I always use and strongly recommend Bonne Maman Raspberry Preserves. (Not sponsored, just a big fan!)
We’re using the same method I use to fill these cream-filled chocolate cupcakes and these strawberry shortcake cupcakes.
With a sharp knife, cut a circle in the cupcake and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the cupcake with all the jam/preserves that can fit. (Usually between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the round piece back on top of the filling.
Let me show you:
It doesn’t have to look pretty on top, because you’ll top the cupcakes with buttercream.
Creamy Raspberry Jam Buttercream
The raspberry buttercream is pretty close to my vanilla buttercream. It’s slightly scaled down to make room for the raspberry preserves, and has the perfect amount of sweet raspberry flavor. I find a dash of salt and a splash of lemon juice both help balance the sweet.
If you need more excuses to make it, you’ll love it on these vanilla cupcakes or these blueberries and cream cupcakes.
Two Success Tips:
Softened butter and jam have two very different consistencies. One is creamy and the other is juicy. If you over-mix this frosting, it will start to look a bit separated. It’s ok if this happens because it doesn’t change the flavor. However, try to mix until everything is just combined.
It’s a softer buttercream and does not crust, but I find it holds shape when piped. If the cupcakes sit out for a while, or are in the direct heat, the frosting will begin to lose shape. I recommend refrigerating the cupcakes after piping on the frosting, to help it set.
I used Wilton 1M to pipe the frosting on the pictured cupcakes. Don’t forget a fresh raspberry and lemon slice for garnish!
Can I use homemade raspberry filling?
Yes. If you want to take things 1 step further, you can skip the store-bought preserves and make my homemade raspberry filling instead. It’s going to give you the same results. You can use it as the filling inside the cupcakes and in place of the raspberry jam in the frosting. If you decide to do this, make the raspberry filling on the stove before you begin the cupcakes so it can cool completely.
Can I use another flavor jam?
Yes. You can swap in blueberry, strawberry, or other flavor jam/preserves for the filling and use it in the frosting instead of raspberry.
Can I skip the jam filling?
Yes. Feel free to skip the jam filling and keep these cupcakes un-filled.
Can I use freeze-dried raspberries in the frosting instead of jam?
Yes, you can swap the frosting below with this strawberry buttercream, using freeze-dried raspberries instead of freeze-dried strawberries.
More Favorite Cupcake Recipes
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Lemon Raspberry Jam Cupcakes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews
Author: Sally
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:2 hours, 45 minutes
Yield:12 cupcakes
Category:Cupcakes
Method:Baking
Cuisine:American
Description
These sunshine-inspired lemon raspberry jam cupcakes combine deliciously soft and moist lemon cake, sweet raspberry jam, and creamy-rich raspberry buttercream. Every bite is bursting with bright and fruity flavor, so they’re the perfect dessert in the spring and summertime. I used Wilton 1M to pipe the frosting on the pictured cupcakes.
Lemon Cupcakes
Filling
Raspberry Frosting
Instructions
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Do not overmix.
Pour/spoon the batter evenly into the liners. Bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.
Fill the cupcakes: Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon jam inside each carved-out cupcake—use however much will fit. (I use a teaspoon for this. Usually you can fit between 1–2 teaspoons of filling in each.) Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling.
Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, jam, milk, vanilla extract, lemon juice, and salt. Start the mixer on low speed and beat for 30 seconds. Turn it up to high speed and beat for 1 minute or until combined. Beat in more confectioners’ sugar if frosting is too thin, is separating (due to the juicy jam), or looks too wet. Taste; beat in more salt if too sweet.
Frost cooled cupcakes and top each with a fresh raspberry and lemon slice, if desired. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M or Ateco 826. This is a softer-style buttercream and does not crust. If the cupcakes sit out for several hours, or are in the direct heat, the frosting will begin to lose shape. I recommend refrigerating the cupcakes for at least 1 hour before serving, to help set the frosting.
Store leftover cupcakes in the refrigerator for up to 4 days. A cupcake carrier makes storing and transporting easy.
Notes
Make Ahead & Freezing Instructions: Make and fill the cupcakes 1 day in advance. Keep the cupcakes covered tightly at room temperature or in the refrigerator. Frost the next day. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand) | Citrus Zester | Citrus Juicer | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip | Cupcake Carrier
Lemons: You need about 2-3 medium lemons to yield this amount of zest and juice.
Whole Milk or Buttermilk: You can use either. You can use lower fat or nondairy milks in a pinch, but the cupcakes won’t taste nearly as rich and moist.
Jam/Preserves: I always use and strongly recommend Bonne Maman Raspberry Preserves. (Not sponsored, just a big fan!)
Mini Cupcakes: For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. I do not recommend filling mini cupcakes; they’re simply too small.
Can I Use a Homemade Raspberry Filling? Yes, you can skip the store-bought preserves and make my homemade raspberry filling instead (that recipe makes enough for the filling and buttercream). It’s going to give you the same results. You can use it as the filling inside the cupcakes and in place of the raspberry jam in the frosting. If you decide to do this, make the raspberry filling on the stove before you begin the cupcakes so it can cool completely.
Other Flavor Jam/Preserves: You can swap in blueberry, strawberry, or other flavor jam/preserves for the filling and use it in the frosting instead of raspberry.
Can I Skip the Filling? Yes. Feel free to skip the jam filling and keep these cupcakes un-filled.
Amount of Batter/6-Inch Cake: This recipe yields between 3-4 cups of batter which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page. You can use this batter for a 6-inch layer cake and see my 6-inch cake recipes page for complete details and instructions. I recommend piping a “frosting dam” around the bottom and center layer of the cakes so the raspberry jam doesn’t spill out. See my chocolate raspberry cake for a visual.
Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
