Description
Indulge in these delicious Lemon Raspberry Cupcakes featuring a raspberry buttercream frosting and a surprise raspberry jam center.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberry jam
- 2 cups powdered sugar
- 1/2 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth.
- Fill each cupcake liner 2/3 full with batter and bake for 18-20 minutes.
- Let the cupcakes cool completely before filling them with raspberry jam.
- To make the frosting, beat the powdered sugar and raspberry puree until smooth.
- Frost the cooled cupcakes with the raspberry buttercream.
Notes
- For a tart flavor, add more lemon juice to the batter.
- Raspberry jam can be substituted with any berry jam of your choice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg