This Lemon Raspberry Cupcakes recipe turns out a tender lemon cupcake with a sweet and delicious raspberry frosting.
Lemon Raspberry Cupcakes
These light a lemony cupcakes are filled with a raspberry surprise.
Ingredients
CUPCAKES
- ¾ cup unsalted butter, at room temperature
- 1½ cups powdered sugar
- 3 teaspoons grated lemon zest
- 2 large eggs
- 1¼ cups self rising flour
- ¼ cup buttermilk
- 2 tablespoons freshly squeezed lemon juice
- 12 teaspoons seedless raspberry jam
FROSTING
- 1 cup unsalted butter
- ½ cup seedless raspberry jam
- 3 to 4 cups powdered sugar
Instructions
CUPCAKES
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
- Using an electric mixer, beat butter, powdered sugar and lemon zest in a large bowl until fluffy and well blended. Add eggs; beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour.
- Drop a spoonful of the cupcake batter into the bottom of each muffin cup. Spoon 1 teaspoon of raspberry jam on top of the batter of each muffin cup. Divide remaining batter among muffin cups to top the jam.
- Bake for 18 to 22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting.
FROSTING
- In a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, a cup at a time, until you reach a consistency that you desire. I used 3 cups for this recipe, which I found perfect for piping.
- Frost cupcakes either by spreading frosting onto the cupcakes with a knife or by scooping the frosting into a piping bag for a more decorative look.
Nutrition
Serving: 1serving, Calories: 554kcal, Carbohydrates: 75g, Protein: 3g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 29mg, Potassium: 60mg, Fiber: 1g, Sugar: 60g, Vitamin A: 881IU, Vitamin C: 3mg, Calcium: 26mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Lori! I’ve made this cupcake recipe several times and everybody loves them! I was just wondering if you have any recommendations on how to adapt this recipe to make a bundt cake? Thank you!
I do not- sorry!
Hi Lori I just want you to know that this cupcake is so good my husband & in-law love this recipe. Thanks for sharing your delicious creation:)
These were SOOOOOOO good!!!!! I made them with my best friend today,they came out GREAT!!!! thank you so much for the recipe!!!! oh and i also recomend this for any beggining bakers!!!!
Lori, can I replace the raspberry with strawberry instead? Do you think it would alter the recipe too much? I am super-excited about this recipe and your red velvet cupcakes to make for a friend’s shower coming up!
Of course!
I did try these again. I made them into mini cupcakes (cook at 320 for the same amount of time in the recipe ~20 min) and I stirred in the raspberry jam instead of dropping a spoonful in each one. I also used double the amount of lemon juice called for. They turned out fantastic! Thanks for the recipe.
The lemon part of the cake tasted very good but the raspberry jam sunk to the bottom, making the whole bottom of the cupcake wet and sticky. I couldn’t use these since they were a mess, but I would definitely try it again either omitting the raspberry jam in the cupcakes or swirling it in with the batter for a more blended taste.
I just finished reading your post! Your mother-in-law is a fighter and she’s so lucky to have you around.
Hi Lori ~ I just wanted to tell you how much I appreciate you volunteering for this project. Your story of your mother-in-law is inspiring. She is a very strong woman with an undying spirit. I hope that she gets a chance to read your post. The cupcakes you baked in her honour are beautiful and I thank you so much for contributing to our efforts to bake a difference.
P.S. Thanks you also for this lovely write-up promoting the project?