Jam Filled Cupcakes
Soft, fluffy vanilla jam filled cupcakes filled with fresh strawberry jam and frosted with fluffy vanilla frosting.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3/4 cups granulated sugar
- 2 eggs at room temperature
- 3/4 cup milk
- 1/2 cup plain yogurt
- 2 tsp vanilla extract
- 1 cup unsalted butter
- 1/4 cup full fat milk
- 4 cups powdered sugar
- 1 tsp vanilla extract
- pink food colouring optional
In a medium sized mixing bowl, mix together flour, baking soda, baking powder, and salt.
In another mixing bowl beat together the butter with the sugar until light and fluffy.
Beat in eggs, one at a time. Mix in vanilla.
Beat in dry ingredients into wet ingredients and whisk mix until just combined. Do not over mix, mix in milk and yoghurt. (batter will be thick)
Scoop batter into 12 lined muffin tins, and bake on 180c for 20 minutes or until a toothpick comes out clean.
Completely chill before using the cupcake corer, cut in about 1 inch deep piece from the top of each cupcake, and fill each with 1 tbsp strawberry jam.
To make the frosting: Beat softened butter using an electric mixer until light and creamy, add powdered sugar, milk, vanilla, and food colouring if desired. Frost the cupcakes and chill.
Cupcakes stay fresh for 7 days stored an airtight container in the fridge.
If frosting is too sweet, add 1/2 tsp salt to balance the taste.
Calories: 320kcal | Carbohydrates: 66g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 178mg | Potassium: 137mg | Sugar: 53g | Vitamin A: 790IU | Calcium: 76mg | Iron: 0.9mg