Jam-Filled Vanilla Buttercream Cupcakes
🧁 Vanilla Cupcakes
Ingredients:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk (room temp)
¼ cup (60ml) sour cream or yogurt (adds moisture!)
🍓 Jam Filling
You can use:
Strawberry, raspberry, blackberry, or apricot jam
Optional: heat the jam slightly and strain for a smoother consistency
🍦 Vanilla Buttercream
Ingredients:
1 cup (226g) unsalted butter, softened
3–3½ cups (360–420g) powdered sugar
2–3 tbsp heavy cream or milk
1 ½ tsp vanilla extract
Pinch of salt
👩🍳 Instructions
1. Bake the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners.
Whisk together flour, baking powder, and salt.
Cream butter and sugar until light and fluffy (about 2–3 minutes).
Beat in eggs one at a time, then mix in vanilla.
Mix in sour cream. Alternate adding flour mixture and milk, mixing just until combined.
Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick comes out clean.
Cool completely.
2. Fill with Jam:
Once cupcakes are cool, use a cupcake corer or paring knife to cut a small hole in the center.
Spoon or pipe jam into the center.
Replace the tops (optional, especially if frosting will cover it up).
3. Make the Buttercream:
Beat butter until smooth and fluffy (3–5 minutes).
Gradually mix in powdered sugar.
Add vanilla, salt, and cream. Beat until light, fluffy, and pipeable.
Pipe onto jam-filled cupcakes using a large round or star tip.
🌟 Optional Garnishes:
A fresh berry on top
Swirl of jam on the frosting
Dusting of powdered sugar or edible glitter (if you're feelin’ ✨fancy✨)