There’s something magical about the combination of lemon and raspberry that makes my taste buds do a little happy dance. Imagine biting into a fluffy cupcake, where zesty lemon meets sweet-tart raspberry jam, creating a flavor explosion that’s as delightful as it is refreshing. This is not just any cupcake; these are Lemon Raspberry Jam Cupcakes, and they’re like sunshine in dessert form.
Every time I whip up a batch of these cupcakes, I’m transported back to summer picnics with friends, laughter echoing as we indulge in sweet treats while basking in the warmth of the sun. Perfect for birthdays, brunches, or simply when you need to impress your friends (or yourself), these cupcakes promise a vibrant flavor experience that will have everyone asking for seconds!
Why You'll Love This Recipe
- These Lemon Raspberry Jam Cupcakes are incredibly easy to prepare and bursting with flavor
- The radiant colors and aromas make them irresistible on any dessert table
- Enjoy them at celebrations or simply as a delightful afternoon snack
- Their versatility means you can customize them with different jams or fillings too!
I remember the first time I made these cupcakes for a family gathering; everyone was buzzing about how delicious they were!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: A basic but essential ingredient that provides structure to our fluffy cupcakes.
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Baking Powder: This is our magical ingredient that helps the cupcakes rise beautifully.
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Sugar: Granulated sugar adds sweetness and balances out the tartness of the lemon and raspberry.
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Salt: Just a pinch enhances all the flavors in our delightful treat.
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Butter: Unsalted butter provides richness and moisture; be sure it’s softened for easy mixing.
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Eggs: Two large eggs will bind everything together while adding richness and structure.
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Milk: Whole milk keeps our batter moist and tender; don’t skip this creamy goodness!
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Lemon Zest: Freshly grated zest will infuse your cupcakes with that bright citrus aroma we adore.
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Raspberry Jam: Use a high-quality jam for swirls of fruity goodness in every bite!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease or line your cupcake tin with liners so they don’t stick like an awkward dance partner.
Mix Dry Ingredients Together: In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined. The smell of sugar is always delightful—like sweet promises.
Cream Butter and Sugar: In another bowl, cream together softened butter and sugar until light and fluffy. Aim for about 3-4 minutes—this step gives us those dreamy textures!
Add Eggs and Milk: Beat in eggs one at a time followed by milk. You’ll create a rich batter that smells like heaven on earth!
Add Lemon Zest & Combine Mixtures: Stir in lemon zest; then gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix—think gentle folding rather than wrestling.
Spoon in Raspberry Jam: Gently fold raspberry jam into the batter for those beautiful swirls. It’s like painting with frosting but tastier!
Fill Cupcake Liners & Bake!: Fill cupcake liners about two-thirds full with batter; then bake for 18-20 minutes or until they spring back when touched gently. Your kitchen will smell amazing!
Let them cool completely before frosting or enjoying them plain if you can resist—seriously though, good luck with that!
Now you have an exciting batch of Lemon Raspberry Jam Cupcakes ready to wow your family or friends (or just yourself). Enjoy every bite!
You Must Know
- Lemon Raspberry Jam Cupcakes bring a burst of flavor that’s perfect for any occasion
- The sweet and tangy combination creates an irresistible treat
- These cupcakes are not just delicious; they also brighten your mood and make your kitchen smell heavenly while baking
Perfecting the Cooking Process
Start by preheating your oven to 350°F and lining your cupcake pan with liners. Mix dry ingredients separately, then cream butter and sugar before adding eggs and lemon zest for a zingy base.
Add Your Touch
Feel free to swap the raspberries for blueberries or strawberries, or add a splash of vanilla extract for extra depth. Experimenting with toppings can lead to delightful surprises!
Storing & Reheating
Store your Lemon Raspberry Jam Cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze them individually, and thaw at room temperature when ready to enjoy.
Chef's Helpful Tips
- When making Lemon Raspberry Jam Cupcakes, always let the butter soften at room temperature for easier creaming
- A pinch of salt balances sweetness effectively
- Also, consider using homemade jam for a personalized touch that elevates the flavor profile significantly
Baking these cupcakes reminds me of my friend’s birthday party where everyone was fighting over the last one—definitely a crowd-pleaser!
FAQ
Can I use frozen raspberries for Lemon Raspberry Jam Cupcakes?
Yes, but make sure to thaw and drain any excess moisture first.
How can I make my cupcakes more lemony?
Add more lemon zest or a little lemon juice to enhance the flavor.
What can I substitute for butter in this recipe?
You can use coconut oil or unsweetened applesauce as a healthier alternative.
Lemon Raspberry Jam Cupcakes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
Description
Lemon Raspberry Jam Cupcakes are a delightful fusion of zesty lemon and sweet-tart raspberry that will brighten your dessert table. Each fluffy cupcake is swirled with luscious raspberry jam, creating a refreshing flavor experience perfect for any occasion. Ideal for birthdays, brunches, or simply a treat for yourself, these cupcakes are a crowd-pleaser that promises to impress.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup whole milk
- Zest of 1 lemon
- ½ cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, followed by the milk and lemon zest.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently swirl in the raspberry jam.
- Fill cupcake liners two-thirds full with batter and bake for 18–20 minutes or until a toothpick comes out clean.
- Allow to cool before serving or frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 185
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg
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