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Fluffy Lemon-Raspberry Cupcakes Recipe Has a Sweet Surprise Inside

These cakes bake to bright and fluffy perfection with lemon-zested cake batter and a sweet raspberry jam filling!

Who doesn’t love fruity desserts? Flavored with citrus zest and filled with berry jam, this lemon-raspberry cupcakes recipe is sure to delight — especially when everyone takes a bite to reveal the surprise jam inside. If you’re worried that filling the cupcakes seems too complicate, don’t be! It’s actually easy to accomplish even for the most novice baker. The best way is by using an apple corer, inserting it in the top of the baked cupcake.

If you don’t have an apple corer, a paring knife works well. Simply insert the knife at a 45-degree angle in the top of the treat, just off the center and about halfway down into the cupcake. Make sure not to hit the bottom of the cupcake. Then, cut a circle around the center of the cupcake. Lift out the cake and repeat for all cupcakes. Once hollowed, you can go ahead and start filling!

If you love raspberries, read on for easy raspberry desserts to brighten any day. And try other cupcakes with our recipes for cocktail cupcakes and dulce de leche frosted cupcakes.


24 servings

Total Time

Prep Time

Cook Time


  • 1 (15.25 oz.) pkg. yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 Tbs. grated lemon zest
  • 1 cup raspberries + additional
  • 2 Tbs. granulated sugar
  • 1¾ cups butter, at room temp.
  • 2½ cups confectioner's sugar
  • 4 drops red liquid food coloring
  • ¾ cup seedless raspberry jam, stirred


Heat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake mix according to package directions with eggs, oil and 1 cup water; stir in zest. Divide among liners. Bake until toothpick inserted in centers comes out clean, 18-20 min. Let cool in pans 10 min. Transfer from pans to rack; let cool completely.

In bowl, mash 1 cup berries with granulated sugar. Strain. On medium speed, beat butter until fluffy. On low, gradually beat in confectioners’ sugar. On medium-high, beat until fluffy, 2-3 min. Transfer 2 cups to bowl; stir in berry mixture and tint with food coloring. Transfer plain and berry frostings to separate pastry bags fitted with 1⁄2" plain tips. Cut 1" square piece from top of each cupcake. Fill with jam; top with cake piece. Pipe plain, then berry frosting on cupcakes. Top with berries.

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