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. If you need some extra guidance with this step, here’s more on how to cream butter and sugar.
- 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. See my How to Fill Cupcakes tutorial and video if you need any extra help with this step.
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. It’s also wonderful as a filling for homemade eclairs.
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!
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.
Yes. You can swap in blueberry, strawberry, or other flavor jam/preserves for the filling and use it in the frosting instead of raspberry.
Yes. Feel free to skip the jam filling and keep these cupcakes un-filled.
Yes, you can swap the frosting below with this strawberry buttercream, using freeze-dried raspberries instead of freeze-dried strawberries.
More Favorite Cupcake Recipes
- Chocolate Cupcakes
- Strawberry Cupcakes
- Peanut Butter Cupcakes
- Coconut Carrot Cake Cupcakes
- Banana Cupcakes
Lemon Raspberry Jam Cupcakes
- 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.
Ingredients
Lemon Cupcakes
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 Tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk or buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
Filling
- 1/2 cup (165g) thick raspberry preserves or jam*
Raspberry Frosting
- 3/4 cups (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (165g) thick raspberry preserves or jam*
- 1 Tablespoon whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- optional for garnish: fresh raspberries and lemon slices
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 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
- 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!
Reader Comments and Reviews
I made these for a friend’s birthday/master’s graduation + belated boyfriend’s birthday celebration today. I was standing outside talking to a group of friends when I heard shouting in my direction — four party guests were in communal shock over how good these were and could do nothing but yell at me. One of them said, “YOU ARE THE GREEK GODDESS OF CUPCAKES.” They were gone before I could try one, but I will say the raw batter and frosting were INSANELY delicious. Thanks for this recipe!
Thank you thank you thank you for this amazing recipe. I made these for a friend’s bday and everyone absolutely loved them! My husband said they were some of the best cupcakes he’s ever had. Ran out of butter so substituted olive oil for half the butter for the batter. And didn’t have an electric mixer so did it all by hand with a whisk and they still came out amazing! Will definitely make them again.
Hi Sally! Would love to try this cupcake recipe but was wondering if it’s possible to put a few fresh raspberries in the batter as well??
Absolutely! Careful folding them in, you don’t want to crush them.
Hi! I LOVE these cupcakes!! The perfect addition to a summer potluck.
That frosting! I haven’t tried the cupcakes yet, but I could eat the frosting by the spoonful.
I have made these several times and they come out perfect and yummy every time! Was wondering if anyone has made these into mini cupcakes using a mini muffin/cupcake tin? Sally, do you have any idea on baking time doing it this way? Thanks!
It’s about 11-13 minutes– keep your eye on them. Use a toothpick to test. I’m glad you love them!
Hi Sally,
I’ve just made these cupcakes and they turned out perfectly, as do all of your bakes that I try, so thank you!
I’m making my sister’s 30th birthday cake this weekend and thought this would be a really nice 4 layered cake with the raspberry icing all over and raspberries and other fruit on top! Just wondering if you’ve used the recipe for a full cake before, and if so, timings etc? I’m thinking of using 8 inch tins so I thought I’d double the recipe to make 4 layers, and bake at same temperature for about 20-25 mins? Thanks if you have a chance to reply xxx
My lemon blueberry layer cake is essentially the same cupcake recipe, just doubled as a cake. You can leave out the blueberries. It’s only 3 layers. You can double this raspberry frosting for it. Would be delicious!
I made 3 dozen of these last night and they were oh so delicious! The frosting tastes like a raspberry milkshake.
Hey, Sally. I’m glad I live in a universe where your blog exists. I absolutely love this recipe.
But just one question — can I use your strawberry frosting with the freeze-dried strawberries and use freeze-dried raspberries instead? My frosting came out pretty thin, and that’s totally my fault. I should probably work on it (I’m aware of your powdered sugar = thicker – salt = cut the sweetness rule), but the strawberry frosting seems much safer.
I’m a sleepy, lazy girl. But those lemon cupcakes, especially refrigerated, reminds me of why I live on this godforsaken planet.
Thanks for taking the time to read this!
Soooo glad you love the lemon cupcakes! And yes, you can definitely use my strawberry buttercream recipe and use freeze-dried raspberries instead. Genius. Enjoy Michelle!
I made these over the weekend for a birthday party, along with the Very Vanilla cupcakes, and they were awesome! They were very light and delicious. And pretty!
My daughter picked this recipe for her birthday cake. Using the suggestions from other comments, I doubled the cake and frosting recipe to make 2-9″ round cakes. I adjusted the bake time to 40 minutes, based on the Wilton chart. Though they cracked slightly, the cakes came out beautifully (The icing completely covered the cracks anyway.)! We stacked the cakes with a thin layer of icing and a layer of the raspberry preserves in the middle. It couldn’t have turned out better, and everyone said it was one of my finest cakes. Thanks for the recipe!!
I just made these and they were fantastic! I took your suggestion and substituted cake flour for all-purpose flour for a lighter crumb. I also weighed the flour and sugar according to your recipe. Both the cupcakes and the icing were perfect!
My husband is in love with these cupcakes!! thanks for the treat!!
Wow, I just have to say these cupcakes were absolutely fabulous! The cupcake is definitely going to become my go-to for lemon cupcakes, and the frosting was so smooth & pretty! It was a bit thin/runny but that was become of the jam I used (pure raspberry jam I bought the other day from a farmer’s market!); it turned out to be fine anyways — I swirled the frosting on and it was beautiful. I made these for mother’s day & my mom just loved them. Definitely going to make again.
These are great! Thanks for the share. I am super picky with cupcakes and was hesitant as this recipe looked too simple. Proved me wrong! Not too light, not too heavy. Perfect doming and tastes great. Thanks!
Question – I’m very interested in making these for Easter and I’m excited for all the great reviews! Do you have a preference for the type of lemon juice used? A real lemon vs buying lemon juice?
I recommend fresh lemon juice from lemons. Enjoy, Amanda.
How far in advance can I make the frosting ?I have a party on Thursday and today is Tuesday so should I wait a day ?
Thanks 🙂
You can prepare the frosting a day or two in advance. Cover tightly and keep in the refrigerator.
I made these cupcakes and took them to work and they were a big hit. I’m usually more partial to orange than lemon so I did half orange and half lemon for the juice/zest and subbed the raspberry jam with orange marmalade. They ended up tasting like orange dreamsicle ice cream. I’ll definitely be using this recipe again!
Hi Sally,
Is the recipe suitable for mini cupcakes? How long should I cook them for. To obtain a lighter texture should I use cake flour? Is the proportion the same for cake flour?
Yes, about 10 minutes give or take. Cake flour would be fine, I would increase the amount by 1-2 Tablespoons.
Is the frosting the right texture to frost in a rosette design and hold? I don’t like crisco in frosting but so many people say this is what you need to use to have a rosette design hold.
This frosting is not suitable for holding a delicate shape.
Hi Sally,
Do you think the frosting recipe makes enough for a 9×13 cake, or should I double the recipe? I’m making this for my family’s Christmas (lemon and raspberry is a little unorthodox as a Christmas dessert, but I think it’ll be a nice break from all the chocolate and heavy food). Thanks!
Hmm. I wouldn’t double the recipe. How about you 1.5x it? So not quite doubling it– I feel 1.5x the amount would be enough!
Hi Sally!
I made these cupcakes a couple months ago for my birthday and they were DELICIOUS. I also piped a bit of lemon curd into the middle of the cupcakes for some added lemon flavor because I absolutely love lemon flavored cakes, baked goods, pastries, etc. The raspberry frosting is an amazing complement too! Good thinking on that one! I ate two of these the night of my birthday and one the day after. Oops, haha.
The only thing was my parents complained that the cake was too dense. I had no idea why they were complaining. The cake was perfectly moist and soft. I guess I just really love cake so much that as long as it’s moist, I enjoy any texture. My parents prefer that light and fluffy texture you get from a boxed cupcake mix (*total eye roll*).
My question is, what are your recipe recommendations for making a homemade cupcake with the light and fluffy texture of a boxed mix? I’m no expert, but is it the vegetable oil a boxed mix requires that gives the cupcakes their texture? I was looking at your Moist Yellow Cupcakes with Milk Chocolate Frosting recipe and they sound and look like something my parents would more enjoy. What do you think?
Thanks,
Bria
Hi Bria! The oil makes boxed cakes and cupcakes extremely moist and rich. Not necessarily cakey and fluffy. That’s all in the package. You could try reducing the flour ever so slightly here OR use cake flour in its place to obtain the softer texture your parents crave.
Hi Sally,
I’d love to make this as a cake and was wondering if you could tell me if the recipe would make enough batter for 1 or 2 9″ round pans, if the cooking times will differ, and if there will be enough frosting. I think the cupcakes are beautiful, but I need to make a birthday cake and this recipe sounds perfect!!!
Debbie, this cupcake recipe would make enough for a single layer cake. Perhaps even have a little MORE than enough for 1 single layer cake (but not enough for two). I suggest pouring the batter into the 9inch cake pan, fill halfway, and then use any extra batter for a couple cupcakes. I am unsure of the bake time for a cake.
Just made these! Incredible! I put mashed frozen raspberries in the icing. The amount of lemon in the cupcakes were perfect! Thanks Sally, these are definitely a winner (and happy wedding day too)!
Made these today and they were absolutely AMAZING!
So delicious, so fluffy.
Instead of raspberry jam I used fresh raspberries, frosting had a rich pink colour.
Thanks for the recipe, greetings from Lithuania!
Made the lemon bases and they turned out perfect…thanks for the recipe! Moist and light cakes that tasted even better a day later 🙂
I will use this as a go to cupcake recipe from now on and just adapt the flavour e.g. extra vanilla bean paste, or cocoa, or something else.
Oh my gosh these look so good! I was just wondering, if you used blueberry preservative, could you make blueberry lemon cupcakes? I’m thinking you probably can, so I’ll give it a try! Thanks for the recipe, I’m gonna make them for my sisters b-day!
Definitely. What a great idea! Enjoy.
I made these on Saturday. It is a very easy recipe. They taste great, love them. I made them for a party and everyone said they love the taste combination. Only ran into a snag with the frosting did not have enough confectioners’ sugar to compensate for the wetness of the raspberry preserves.
I made these yesterday and well……..wow! They were amazing! I was afraid the cupcakes would be too sour but it was perfectly balanced. And the icing was just unbelievable! I didn’t have raspberry jam so I mushed up some fresh raspberries and added them in. The icing tasted so fluffy and I have a lot left over so I think I’m going to try it on chocolate cupcakes today.
I just finished making these for our neighborhood picnic- they were a HUGE hit! Light, refreshing and so delicious.