Lemon Raspberry Jam Cupcakes
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Sally's Baking Addiction · by Sally★ 4.8

Lemon Raspberry Jam Cupcakes

NUTRITION · PER SERVING165M COOK
CAL 24%·PRO 7%
CARBS 73G60% OF CAL
2G FIBER11G OTHER61G TOTAL SUGAR
FAT 21G38% OF CAL
10G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist lemon cake cupcakes topped with raspberry buttercream and filled with raspberry jam. Bright, fruity, and perfect for spring and summer gatherings.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 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
  • 1/2 cup (165g) thick raspberry preserves or jam*
  • 3/4 cups (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 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
PREP
25M
SODIUM
140MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.