Jam Filled Cupcakes
Jam filled cupcakes are the epitome of a sweet treat that marries simplicity with elegance, perfect for any occasion.
Equipment
- Mixing Bowl
- Muffin Tin
- Cupcake Liners
- Piping Bag
Ingredients
Cupcake Ingredients
- 1.75 cups All-purpose flour The base of your cupcakes, providing structure and lightness.
- 1 cup Granulated sugar This sweetener gives the cupcakes their delightful sweetness.
- 0.5 cup Unsalted butter, softened Adds richness and moisture to the cake.
- 0.75 cup Milk Ensures a tender crumb and keeps the cupcakes moist.
- 3 large Eggs These act as binding agents and contribute to the cake's fluffiness.
- 2 teaspoons Baking powder Essential for leavening, helping the cupcakes rise beautifully.
- 1 teaspoon Vanilla extract Enhances the overall flavor profile of the cupcakes.
- 0.5 teaspoon Salt Balances the sweetness and enhances the flavors.
Jam Filling
- 1 cup Your favorite jam Choose from raspberry, strawberry, apricot, or any flavor you desire for the filling.
Frosting Ingredients
- 2 cups Powdered sugar For the frosting, adding sweetness and a smooth texture.
- 0.5 cup Unsalted butter, softened Used in the frosting for creaminess and richness.
- 2-3 tablespoons Milk Adjusts the consistency of the frosting for a smooth finish.
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prepare for baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Avoid over-mixing to keep the cupcakes light and airy.
- Using a scoop or spoon, fill each cupcake liner about two-thirds full with the batter. This leaves room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Be careful not to cut too deep, as you want to leave some cake at the bottom.
- Fill each hollowed cupcake with your chosen jam, using a spoon or piping bag for precision.
- For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing until well combined. Add the milk one tablespoon at a time until you reach your desired consistency.
- Frost each cupcake generously with the prepared frosting using a spatula or piping bag. For an extra touch, top each cupcake with a small dollop of jam.
- Serve your jam filled cupcakes fresh and enjoy the delicious flavors!
Notes
Consider using homemade or high-quality store-bought varieties of jam for the best flavor.