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.
- 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 2 minutes. Scrape down the sides and bottom of the bowl as needed. 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!
I made the raspberry filling from scratch to use in the buttercream but I filled the cupcakes with lemon instead of raspberry. Turned out beautifully. That raspberry butter cream might be the tastiest thing I’ve ever made!
I am planning on making this recipe for my daughter’s birthday. Her favorite icing is creamcheese. I would like to make this raspberry frosting as a cream cheese one rather than the buttercream. Would that blend the same as mixing the preserves in the buttercream version you have posted? If not, how would I need to adjust? Thank you!
Hi Leigh, you can use the strawberry cream cheese frosting from this recipe for strawberry cake, and sub freeze-dried raspberries for the strawberries. Enjoy!
Really fun to make and exceptional flavors coming together. Used Smukers jam and was perfect. Will halve the icing next time. Just too much leftover while tasting great!
Really good combination of flavours and such an easy recipe!
Haven’t tried recipe yet, but have a question.
I always have on hand “salted butter”, and a lot of baked good recipes call for unsalted butter including this one.
The question-would I have to adjust the amount of salt called for in recipe if I use salted butter? If so, what adjustment should be made when applying salted butter to baked goods?
Hi Lee, great question! You can learn all about the difference between salted and unsalted butter here. General rule of thumb: reduce or add 1/4 teaspoon of salt per 1/2 cup (1/4 lb; 8 Tbsp; 113g) of butter. Hope this helps!
These sunk in the middle and were bitter
Hi Roberts, we’re so sorry to hear that and are happy to help troubleshoot. When cupcakes sink in the middle, it usually means that they are slightly under baked. Each oven can be a bit different, so you may need to extend the bake time by a minute or two. As for the bitterness, when you zested the lemon, did you accidentally get any of the white pith? That part of the lemon is quite bitter and may be contributing to the off flavor. Be sure, too, that your baking powder is fresh—expired or old baking powder could also be contributing to the sinking and bitter taste. Thank you for giving these a try!
Made these for a family Memorial Day picnic and they were a 10/10! I did sub the raspberry icing for Sally’s favorite cream cheese frosting, and instead swirled ~.5 tablespoon of raspberry preserves into each filled cupcake before baking to keep the raspberry flavor incorporated. The cake was just the right amount of density/fluffiness and had GREAT lemon flavor. Will definitely be making again.
I made these last weekend with King Arthur measure for measure gluten free flour and followed everything else exactly (but paired with your strawberry frosting instead) and they were a huge hit even from those who aren’t gluten free. Will definitely be making again!
2nd time making this recipe, I lowered the sugar to 150 grams and it was still sweet, I’ll try 140 g the next time, but I don’t know if this effects cooking or other ingredients? The lemon taste is divine and the cupcakes are super light. The icing is super sweet as well, and I find it makes enough for 24 cupcakes. Would love to have a gluten-free edition to this and/or ways to make it a little less sweet. Thank you Sally!
I really loved the lemon part of the cupcake but the frosting was lacking in that raspberry flavor. Is there a specific brand of jam you use? I used the Kroger brand of raspberry jam and I used more than what the recipe recommended and I still felt it lacked flavor.should I try a raspberry extract next time?
Hi Mariah, we use and love Bonne Maman jams and preserves. We find they have the best flavors and consistencies. You can find them in most major grocery stores. You could certainly add a little raspberry extract next time if you wish. Thank you for giving these a try!
Can I put raspberries or raspberry jam directly in the cupcake mix? I would love the cupcakes to have raspberries and do vanilla frosting…
Hi Loo, you can try adding about 1 cup of fresh raspberries to the batter. Bake time may be a minute or two longer, since the raspberries will release some of their juices. We haven’t tried swirling raspberry jam in the batter, but you can give it a go—this may add an additional minute or two of bake time as well. Or, you might enjoy filling the cupcakes with raspberry jam, similar to how we use raspberry cake filling in cupcakes. Let us know what you decide to try!
Made this recipe a couple of weeks ago and it was delicious. How would I make it into an 8 inch three layer cake? Should I double it? Also do you think the raspberry buttercream would freeze okay if I made the whole cake in advance?
Hi Melissa, here’s everything you need to know about cake pan sizes and conversions. Or you might wish to use the this lemon layer cake instead and then use the raspberry frosting here. The frosting does freeze well, too. So glad you enjoyed this recipe!
I made these cupcakes, and the chocolate cupcakes with creamy raspberry frosting. They are both fantastic. The frosting is phenomenal. I will make these again.
Could you use raspberry powder instead of jam in the frosting to get the flavor without the seeds?
Hi Sherry, if using freeze dried raspberry powder, we recommend following our recipe for strawberry buttercream (swapping for freeze dried raspberries) instead. Enjoy!
I made these for a birthday celebration at my husband’s office. Due to gluten sensitivity among the coworkers, I subbed in Krusteaz Gluten Free All-Purpose Flour mix instead of AP flour. Other than that, I made no changes, and these were a huge hit! Both the lemon and the raspberry flavors came through beautifully and distinctly — and I loved that they were clearly the natural flavors. This recipe is a keeper!
I have made these in the past and they are amazing. If I wanted to double the batter, would I also need to double the frosting or would 1.5x be enough?
Hi Madeline, We are so happy you enjoyed these! If you want the same amount of frosting on top you can double the frosting recipe. For the best results we do recommend that you make two separate batches of the cupcakes instead of doubling.
These are amazing! I’m new to baking and they turned out so wonderful! I’m not a huge fan of raspberries so I used blueberry jam instead, and I filled the cupcakes with jam instead of more buttercream, other than that I followed the recipe exactly. My family flipped out. The next day my 2 year old nephew’s first words when he woke up we’re “Auntie, cake! Mmmmmm!” It’s been 2 months since I made them and my family still brings them up. My brother in law has also now requested these for his birthday. Great recipe! Thanks Sally!
A lovely, light and flavorful recipe! I used a raspberry coulis for the filling and added it to a Swiss meringue buttercream. A wonderful combo of flavors. Tastes like summer. Thank you!
Yes! Unless noted, all ingredients should be at room temperature. Here’s why!
Hi,
I’m making these in a mini size in a few days, would the baking time be the same as if I made them regular sized? If I plan to put them out a few hours after frosting, should I refrigerate them in the meantime or can I leave them at room temperature?
For mini cupcakes, bake for about 11-13 minutes, same oven temperature. The frosting will be just fine at room temperature for a few hours. Enjoy!
I was going to make your super moist chocolate cupcakes for an event 2 days ahead of time, and use this and your favorite vanilla buttercream to frost them.
Could I frost them a day and a half in advance and still have them be fine? I’m not sure if I’ll have time the night before, and the event is first thing in the morning.
Also, do you think this and the vanilla buttercream would swirl together well when piped?
Hi Sally! Do you think this frosting would go well with your vanilla cake?? I so badly want to make your “best vanilla cake I’ve ever had” layer cake but want something a little more than simple vanilla frosting. I’m thinking the raspberry frosting could be good but you know your cakes and frostings better than I do!
I think it would be wonderful, Debra! A layer of homemade lemon curd would also be quite delicious 🙂 For thicker lemon curd (ideal for in between cake layers): replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
Hey Sally,
Wondering for this recipe, why not use cake flour vs. all purpose flour. These look delicious and super excited to try them, just curious about using the different types of flour! Thanks so much !
Hi Jessica! I didn’t really begin to use cake flour often until a few years ago– a lot of my previous recipes use all-purpose flour. You can use cake flour instead. These lemon cupcakes are great with a lighter flour.
Made these tonight and omg they were so good! Perfect combination of sweet and tart! Very appropriate for the warmer weather!! I will definitely be making another batch of these soon!
Could this be made into a layer cake?
Here is my favorite lemon layer cake recipe. You can double this raspberry frosting for it!
https://sallysbakingaddiction.com/2018/07/09/lemon-cake/
I made this recipe and it was absolutely delicious. It has been a while since i made cupcakes so i was worried…but these were easy and came out moist and perfect! I made them with a buttercream frosting and a raspberry frosting and they were both yummy 🙂
Will this frosting recipe cover a 9×13 cake?
I’d 1.5x the recipe.
Haha – Melissa, this made me laugh! Yes, jam in the enter would be great! I would add the jam filling the same time you frost them. Enjoy!