Ingredients
- Dry Ingredients: 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt.
- Wet Ingredients: ½ cup unsalted butter (softened), ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup milk, zest of 1 lemon.
- Raspberry Jam: ½ cup seedless raspberry jam (or homemade).
- Lemon Frosting: ½ cup butter (softened), 2 cups powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest.
- Garnish: Fresh raspberries, lemon slices.
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Using a stand mixer or hand mixer, beat the softened butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, then mix in vanilla extract and lemon zest.
- Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined. Fill cupcake liners halfway, add 1 tsp raspberry jam, then cover with more batter (¾ full).
- Bake at 350°F (175°C) for 18-20 minutes. Let cool, then pipe lemon frosting on top and garnish with fresh raspberries.
Notes
- Use room-temperature ingredients for smoother batter.
- Don’t overmix—this keeps cupcakes tender.
- For extra tang, add 1 tbsp lemon juice to the batter.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 Kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg