Description
Sweet lemon raspberry jam cupcakes blend tangy citrus with berry richness, creating a delightful dessert that dances between zesty and smooth. Delicate layers of flavor invite culinary adventurers to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
Flavor Enhancers:
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup milk
Filling and Topping:
- 1/2 cup raspberry jam
- 1 cup powdered sugar (for frosting)
Instructions
- Prepare a cupcake pan by lining with paper liners and heating the oven to 350°F.
- Combine dry ingredients in a medium bowl, thoroughly whisking flour, baking powder, and salt until evenly mixed.
- In a separate large mixing bowl, cream butter and sugar until light and fluffy, then incorporate eggs one at a time, blending in lemon zest and fresh lemon juice.
- Gradually fold dry ingredients into the wet mixture, alternating with milk to create a smooth, consistent batter without overmixing.
- Carefully distribute batter into prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake in preheated oven for 18-20 minutes, checking doneness by inserting a toothpick that comes out clean.
- Allow cupcakes to cool completely on a wire rack before creating a small cavity in the center of each using a small knife or cupcake corer.
- Generously fill each cupcake cavity with vibrant raspberry jam, ensuring even distribution.
- Finish by dusting with powdered sugar or piping delicate lemon frosting on top for an elegant presentation.
Notes
- Choose fresh, high-quality raspberries for the most vibrant jam flavor that elevates the entire cupcake.
- Zest lemons just before mixing to capture the brightest, most aromatic citrus notes in your batter.
- Room temperature ingredients ensure smoother mixing and a more consistent cupcake texture that bakes evenly.
- For gluten-sensitive bakers, swap wheat flour with a reliable gluten-free blend to maintain the cupcake’s delicate crumb and tender structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg