Lemon Raspberry Cupcakes Recipe

Name: Lemon Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Cupcakes; 3/4 cup unsalted butter, at room temperature; 1 1/2 cups powdered sugar; 3 teaspoons grated lemon zest; 2 large eggs; 1 1/4 cups self-rising flour; 1/4 cup buttermilk; 2 tablespoons freshly squeezed lemon juice; ½ teaspoons seedless raspberry jam (Confession: I didn't use seedless); Frosting; 1 cup unsalted butter, softened; 1/2 cup seedless raspberry jam; 3 cups powdered sugar

Servings: persons

Cupcakes
3/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
3 teaspoons grated lemon zest
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
2 tablespoons freshly squeezed lemon juice
½ teaspoons seedless raspberry jam (Confession: I didn't use seedless)
Frosting
1 cup unsalted butter, softened
1/2 cup seedless raspberry jam
3 cups powdered sugar

1
Preheat oven to 350u00b0F. Line a 12 cup muffin tin with paper liners.
2
Using an electric mixer, beat butter, powdered sugar, and lemon zest in a large bowl until fluffy & well blended. Add eggs, beating to blend. Beat in half the flour, then buttermilk and lemon juice, then the remaining flour.
3
Drop a spoonful of the cupcake batter into the bottom of each muffin cup.
4
Use the back of a spoon to spread it around to the edges of the tin, otherwise the jam will go right to the bottom.
5
Spoon 1 teaspoon of raspberry jam on top of the batter of each muffin cup.
6
Divide remaining batter among muffin cups to top the jam.
7
Bake for 18-22 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes completely before frosting.
8
To make the frosting, in a large mixing bowl, beat butter and raspberry jam together until well mixed and smooth. Add powdered sugar, 1 cup at a time, until you reach a consistency that you desire. Pipe onto cupcakes and decorate!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cupcakes, 3/4 cup unsalted butter, at room temperature, 1 1/2 cups powdered sugar, 3 teaspoons grated lemon zest, and more.

Yes, Lemon Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Raspberry Cupcakes

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