Lemon Cupcakes with Jam Filling


Lemon Cupcakes with Jam Filling

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 cupcakes



  • 2 cups cake flour
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup sugar
  • 1 stick butter room temp
  • 4 eggs
  • 3/4 cup buttermilk
  • 1/2 cup Lemon Juice
  • lemon zest

Filling and Topping

  • Raspberry jam
  • whipped cream
  • berries
  • Raspberry jam
  • whipped cream
  • berries



  1. Mix flour, powder, and salt in a bowl.

  2. In a separate bowl, cream butter and sugar until light and fluffy.

  3. Beat in eggs one at a time.

  4. Beat in flour mixture and buttermilk alternately.

  5. Mix in lemon juice and zest.

  6. Bake at 350 for 20 minutes.

Filling and Topping

  1. After cupcakes have cooled, use a small knife to cut a cone-shaped segment from the top of the cupcake.

  2. Trim off the bottom, fill the hole with jam, and cover with remainder.

  3. Top with whipped cream and berries.

Recipe Notes

Original recipe can be found here

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