Jam-Filled Cupcakes
Delicious jam-filled cupcakes with a juicy fruit center, perfect for any occasion and easy to bake.
Equipment
- 1 muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
- 1 Wire Rack
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Filling
- 1 cup jam strawberry, raspberry, or your choice
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fill each cupcake liner halfway with batter. Add a teaspoon of jam to the center of each, then top with more batter until three-quarters full.
- Preheat the oven to 350°F (175°C). Bake for 18-20 minutes or until a toothpick inserted into the cake portion comes out clean.
Serving
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack. Serve dusted with powdered sugar or topped with frosting if desired.
Storage
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for smoother mixing. Use a piping bag for precise jam filling.
Ingredient Substitutions: Substitute gluten-free flour if needed. Use dairy-free milk and butter for lactose-free options.
How to Serve: Serve with a dusting of powdered sugar or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Make-Ahead Tips: Prepare the batter a day in advance and refrigerate. Fill and bake the next day for fresh cupcakes.
Ingredient Substitutions: Substitute gluten-free flour if needed. Use dairy-free milk and butter for lactose-free options.
How to Serve: Serve with a dusting of powdered sugar or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Make-Ahead Tips: Prepare the batter a day in advance and refrigerate. Fill and bake the next day for fresh cupcakes.