Bright, zesty welcome
Moist Lemon Cupcakes with Raspberry Filling are a sunny, tender treat that brighten any gathering. This recipe blends bright lemon flavor with a jammy raspberry center for a cupcake that’s both simple and special — perfect for afternoon tea, brunch, or a weekend bake.
If you love lemon-forward desserts, these cupcakes pair beautifully with savory citrus dishes like lemon chicken with best lemon butter sauce, making a full lemon-themed menu everyone will remember.
Why You’ll Love These Moist Lemon Cupcakes with Raspberry Filling :
- Bright lemon flavor balanced by sweet-tart raspberry preserves.
- Quick to mix and bake — a 30–40 minute total project.
- Family-friendly and kid-approved: easy to fill and decorate.
- Great for meal prep: stash in the fridge for 2–3 days or freeze for longer.
- Perfect for Pinterest-worthy photos and entertaining.
Ingredients Needed :
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Filling
- 1 cup raspberry preserves
For a refreshing dessert board idea, pair extra preserves with a frozen treat like raspberry lemonade popsicles for a bright, summery spread.
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet mixture alternately with the milk, beginning and ending with the flour mixture.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Once cooled, use a small knife to cut a circle in the top of each cupcake and fill with raspberry preserves.
- Replace the cut-out piece on top and serve. Enjoy your delightful cupcakes!
Serving Suggestions Moist Lemon Cupcakes with Raspberry Filling
Keep the styling simple and bright: a light dusting of powdered sugar, a small swirl of whipped cream, or a fresh raspberry on top elevates the look in seconds. For a lemon-forward dessert table, serve alongside salty roasted sides such as Greek lemon garlic roasted potatoes for a delightful contrast in textures and flavors.
Serve chilled for a denser filling set, or at room temperature for a softer, juicier center. These cupcakes also make adorable portable party treats—pack them in a single layer to keep the filling intact.
Tips for Success Moist Lemon Cupcakes with Raspberry Filling
- Use room-temperature eggs and butter so the batter emulsifies smoothly and yields a tender crumb.
- Measure flour correctly: spoon it into the cup and level it off to avoid dense cupcakes.
- Don’t overfill liners — 2/3 full gives enough rise without overflow.
- Let cupcakes cool completely before cutting to fill; warm cakes will compress and squeeze out the filling.
- For a dampening lemon glaze, whisk powdered sugar with a little lemon juice and drizzle once cupcakes are cool.
- If you want a full lemon dinner pairing, try a zesty fish like zesty lemon beurre blanc halibut to echo the citrus notes.
variation (if any)
- Lemon curd center: swap raspberry preserves for lemon curd for an ultra-tart core.
- Frosted version: pipe vanilla or lemon buttercream and add fresh raspberries on top.
- Gluten-free: substitute a 1:1 gluten-free flour blend, adjusting liquid slightly if needed.
- Mini cupcakes: bake in mini liners for shorter bake time (8–10 minutes).
FAQs
Q: Can I use fresh raspberries instead of preserves?
A: Fresh raspberries are lovely but looser; cook them down into a quick jam or mix with a little sugar and cornstarch to thicken before filling.
Q: How far ahead can I make these cupcakes?
A: Cupcakes (unfilled) can be baked 2 days ahead and stored airtight at room temperature. Fill with preserves right before serving for best texture. Filled cupcakes store in the fridge for up to 3 days.
Q: Can I freeze these cupcakes?
A: Yes — freeze unfilled cupcakes in a single layer until solid, then transfer to a freezer-safe container for up to 3 months. Thaw, then fill with preserves before serving.
Q: How do I keep the cupcakes moist?
A: Don’t overbake, and store airtight once cool. A light syrup (equal parts sugar and water with a splash of lemon) brushed on the crumb before filling adds moisture.
Ingredients
Dry ingredients
- 1.5 cups all-purpose flour Spoon flour into the cup and level off.
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
Wet ingredients
- 0.5 cups unsalted butter, softened Use room temperature butter.
- 1 cups granulated sugar
- 2 large eggs Use room temperature eggs.
- 0.5 cups milk
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
Filling
- 1 cups raspberry preserves Can substitute lemon curd for a tart flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet mixture alternately with the milk, beginning and ending with the flour mixture.
- Fill each cupcake liner about 2/3 full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Filling
- Once cooled, use a small knife to cut a circle in the top of each cupcake and fill with raspberry preserves.
- Replace the cut-out piece on top and serve.
