Jam Filled Cupcakes
Soft, fluffy vanilla jam filled cupcakes filled with fresh strawberry jam and frosted with fluffy vanilla frosting.
Equipment
- Electric Hand Mixer or stand mixer
Ingredients
For the Cupcakes:
- 1 ½ cups (225 g) all purpose flour (plain flour in the UK and Aus), cake flour also works
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) (113 g) unsalted butter
- ¾ cups (150 g) granulated sugar
- 2 large eggs 50-55g / 2oz each, at room temperature
- ¾ cup (180 ml) milk whole or 2% (whole or semi-skimmed)
- ½ cup (125 g) Greek yogurt plain
- 2 teaspoons pure vanilla extract
For the Frosting:
- 1 cup (225 g) unsalted butter
- ¼ cup (60 ml) whole milk or 2%
- 4 cups (500 g) powdered sugar
- 1 teaspoon pure vanilla extract
- Pink food coloring optional
Filling:
- Strawberry jam
Instructions
- Preheat the oven to 350°F/180°C and line 2 muffin tins with paper liners, using 16 spaces.
- 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 extract.
- Add dry ingredients into wet ingredients and whisk mix until just combined. Do not over-mix! Mix in milk and yogurt. (batter will be thick)
- Scoop batter into 16 lined muffin tins filling ¾ full, and bake at 350°F/180°C for 20 minutes or until a toothpick comes out clean.
- Completely cool the cupcakes. cut in about 1 inch deep piece from the top of each cupcake, and fill each with 1 tbsp strawberry jam.
- Use a small knife, a cupcake corer, or the wide end of a piping tip to create a 1-inch deep hole in the center of each cupcake. Fill each space with 1 tablespoon of strawberry jam.
To make the frosting:
- Beat softened butter using a hand mixer until light and creamy. Add powdered sugar, milk, vanilla, and food coloring if desired. Frost the cupcakes and chill.
Notes
- Cupcakes stay fresh for 7 days stored in an airtight container in the fridge.
- Avoid overmixing the cake batter. Stop just as soon as the flour is incorporated, then gently mix in the yogurt and milk.
- Don't overfill the cupcake liners, or these cakes will spill over when baking.
- Feel free to use your favorite flavor of fruit jam or spread.
- Decorate with fresh berries, or add some sprinkles for a bit of extra fun!
Nutrition
Serving: 1cupcake | 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
Find it online: https://littlesunnykitchen.com/jam-filled-cupcakes/