Lemon Jam Cupcakes (Print Version)

# Ingredients:

01 - 1/2 cup (8 Tbsp or 113g) butter, softened and at room temperature.
02 - 1 and 1/2 cups (188g) plain all-purpose flour.
03 - Half a teaspoon of salt.
04 - 2 teaspoons of baking powder.
05 - Zest from 1 lemon.
06 - One cup (200g) sugar, granulated.
07 - 2 large eggs, should be at room temperature.
08 - 1 and 1/2 teaspoons of real vanilla extract.
09 - 1/4 cup (60ml) freshly squeezed lemon juice.
10 - 1/2 cup (165g) raspberry preserves or jam.
11 - 1/2 cup (120ml) whole milk or buttermilk, also room temperature.
12 - 3/4 cup (12 Tbsp or 170g) butter, room temperature and soft.
13 - 3 and 1/2 cups (420g) powdered sugar.
14 - 1/8 teaspoon salt.
15 - 1 teaspoon of pure vanilla extract.
16 - 1 Tablespoon of whole milk at room temperature.
17 - 1 teaspoon of fresh lemon juice.
18 - Fresh lemon slices or raspberries for decoration (optional).

# Instructions:

01 - Set your oven to 350°F (177°C) and prepare a 12-slot muffin tin by lining it with cupcake papers.
02 - In a big mixing bowl, stir together flour, salt, and baking powder. Set the mixture aside.
03 - Cream the butter, sugar, and lemon peel in a mixer on medium-high for about 2 minutes until it's light and fluffy. Scrape the sides of the bowl as you work.
04 - Mix in the eggs and vanilla, beating on medium-high for another minute or so. Scrape down the sides again before continuing.
05 - While the mixer is on the lowest setting, slowly alternate adding your dry mix with the lemon juice and milk. Just barely mix until blended—don't overdo it!
06 - Scoop the batter into the liners so it's distributed evenly. Bake for 18 to 21 minutes, checking with a toothpick until it comes out clean. Cool completely on a rack before frosting.
07 - Cut a small, circular section out of the top middle of each cooled cupcake, making a hollow about an inch deep. Fill the gap with a spoonful or two of raspberry jam.
08 - Place the cut-out cupcake pieces back on top of the jam-filled space.
09 - Whip the softened butter for 3-4 minutes at medium speed until smooth. Slowly add the powdered sugar, raspberry jam, milk, vanilla, lemon juice, and salt. Start by mixing low, then turn it up for a minute until it's all creamy.
10 - Pipe the raspberry buttercream on top with a decorative piping tip (like Wilton 1M). Add lemon slices or raspberries on top if you want.
11 - Chill the decorated cupcakes in the fridge for at least 1 hour to let the frosting set properly before serving.

# Notes:

01 - Cover and store at room temperature or in the fridge for up to a day before eating.
02 - Freeze any unfrosted cupcakes for 2 months max. Let them thaw overnight in the fridge before frosting them fresh.
03 - Make mini versions by baking 11–13 minutes at the same temperature. Filling isn’t ideal because they’re so small.
04 - For a 6-inch multi-layered cake, use the full recipe and handle the jam filling carefully to avoid mess.

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