Lemon Raspberry Jam Cupcakes
Ingredients
The cupcakes
-
1½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
1
tablespoon
lemon zest
-
2
large
eggs
-
1½
teaspoons
pure vanilla extract
-
½
cup
whole milk or buttermilk
-
¼
cup
fresh lemon juice
The filling
-
½
cup
thick raspberry preserves or jam
The frosting
-
¾
cup
unsalted butter
-
3½
cups
confectioners’ sugar
-
½
cup
thick raspberry preserves or jam
-
1
tablespoon
whole milk
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
fresh lemon juice
-
⅛
teaspoon
salt
Optional garnish
-
as needed
fresh raspberries
-
as needed
lemon slices
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl.
- In a mixer, cream together butter, sugar, and lemon zest until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- Gradually add dry ingredients, then mix in milk and lemon juice until just combined.
- Divide the batter into the cupcake liners and bake for 18-21 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool completely before filling.
- Cut a cone shape out of the center of each cupcake and fill with raspberry jam.
- Replace the top of the cupcake after filling.
- For the frosting, beat softened butter until creamy, then add confectioners' sugar, jam, milk, vanilla, lemon juice, and salt, mixing until smooth.
- Frost the cooled cupcakes and optionally top with fresh raspberries and lemon slices.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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