Jam-Filled Vanilla Buttercream Cupcakes
Ingredients:
For the cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
For the filling:
¾ cup (180ml) cherry or raspberry jam (or your preferred fruit jam)
For the buttercream frosting:
1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
2–3 tbsp (30–45ml) heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Optional topping:
Whole cherries or berries for garnish
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
Make the cupcakes:
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well, then add vanilla.
Gradually add the dry ingredients, alternating with milk, until combined.
Fill and bake:
Fill each liner about ⅔ full with batter. Bake 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Core and fill:
Using a cupcake corer or knife, remove a small center from each cupcake. Fill with about 1 tsp jam.
Prepare frosting:
Beat butter until creamy. Gradually add powdered sugar. Add vanilla, salt, and cream one tablespoon at a time until desired texture is reached.
Frost and decorate:
Pipe buttercream on top of the cupcakes. Garnish with a cherry or a dollop of jam in the center.