Festive Jam Desserts – Lemon Cupcakes with Raspberry Jam Centers

A Lemony, Jam-Filled Treat Perfect for Easter!

Spring calls for bright citrus flavors, and these lemon cupcakes with raspberry jam centers are soft, fluffy, and bursting with tangy-sweet goodness. The zesty lemon cake pairs perfectly with the vibrant raspberry jam inside, making these cupcakes a delightful addition to your Easter dessert table.

Lemon Cupcakes with Raspberry Jam Centers

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/2 cup unsalted butter, softened
  
• 3/4 cup sugar
  
• 2 large eggs
  
• 1 tbsp lemon zest
  
• 1/2 cup buttermilk
  
• 2 tbsp lemon juice
  

For the Filling:

• 1/2 cup raspberry jam
  

For the Frosting:

• 1 cup unsalted butter, softened
  
• 2 cups powdered sugar
  
• 2 tbsp lemon juice
  
• 1 tsp vanilla extract
  

Instructions:

1. Preheat & Prep: Preheat oven to 350°F. Line a muffin tin with cupcake liners.
   
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
   
3. Make the Batter: In a separate bowl, cream together butter and sugar until fluffy. Beat in eggs and lemon zest, then alternately mix in dry ingredients and buttermilk. Stir in lemon juice.
   
4. Bake: Fill liners 2/3 full and bake for 18-20 minutes until golden. Let cool.
   
5. Fill with Jam: Use a small spoon or piping tip to create a hole in each cupcake. Fill with raspberry jam.
   

Make Frosting & Decorate: Beat together butter, powdered sugar, lemon juice, and vanilla until fluffy. Pipe or spread onto cupcakes. Garnish with lemon zest!