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Jam-Filled Vanilla Buttercream Cupcakes

There’s nothing quite like the delightful experience of biting into a fluffy cupcake filled with sweet jam and topped with a velvety vanilla buttercream frosting. These Jam-Filled Vanilla Buttercream Cupcakes are the perfect treat for any occasion, whether it's a birthday celebration, a rainy afternoon, or just a well-deserved sweet moment. Whipping up these cupcakes is as easy as pie (or should we say as easy as cake?), making them a great choice even for novice bakers. Did you know that cupcakes originated in the United States in the 19th century? They were initially called "number cakes" because the recipe quantities were based on a one-cup measurement! So, as you dive into making these scrumptious treats, you’re also stepping into a sweet slice of history. Not only are these cupcakes delicious, but they also ensure smiles all around, making them a family favorite. If you love desserts that are both fun to make and delightful to eat, like our Classic Chocolate Chip Cookies, then this recipe is perfect for you! Get ready, because these cupcakes are about to become your new go-to dessert!
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Ingredients
  

  • 1 1/2 cups 190g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup 115g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup 120ml whole milk
  • For the filling:
  • 3/4 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

Instructions
 

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners to prevent sticking.
  • Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  • Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
  • Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  • Combine Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the whole milk. Start and end with the dry mixture until everything is well combined and smooth.
  • Fill Liners: Fill each cupcake liner about 2/3 full with batter.
  • Bake: Bake in your preheated oven for 18-20 minutes or until a toothpick inserted comes out clean. Allow them to cool completely in the pan.
  • Core and Fill with Jam: Using a cupcake corer or a knife, carefully remove a small portion of the center from each cupcake and fill it with about 1 teaspoon of jam.
  • Make the Buttercream Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar. Then, add in the vanilla extract, salt, and heavy cream one tablespoon at a time until you reach your desired frosting texture.
  • Frost and Garnish: Pipe the buttercream on top of the cooled cupcakes. Add a cherry or a dollop of jam on top for that extra touch of sweetness.
  • What to Serve Jam-Filled Vanilla Buttercream Cupcakes With
  • These cupcakes make for a perfect standalone treat, but they can also be served with delicious sides to enhance the experience. Consider pairing them with a refreshing glass of lemonade or a cup of hot tea. For a more festive occasion, serve them alongside fruit salad or a scoop of vanilla ice cream for that extra decadence. The combination is bound to elevate your dessert game!
  • Top Tips for Perfecting Jam-Filled Vanilla Buttercream Cupcakes
  • To ensure your cupcakes turn out perfectly, here are a few handy tips:
  • Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to maintain a light, fluffy texture.
  • Testing for Doneness: Use the toothpick test! If it comes out clean or with a few crumbs sticking, your cupcakes are ready to come out of the oven.
  • Experiment with Flavors: Don’t be afraid to switch up the flavors of the jam or even the frosting. Try adding a touch of lemon zest to the icing for a zesty twist!
  • Storing and Reheating Tips
  • If you have any leftover cupcakes (though it’s hard to imagine that happening!), store them in an airtight container in the refrigerator for up to 3 days. To keep them fresh longer, you can freeze them for up to a month! Just make sure they are properly wrapped to avoid freezer burn. When you’re ready to enjoy them again, simply thaw them at room temperature or warm them slightly in the microwave for a few seconds.
  • Now that you have all the knowledge and tools needed, it's time to whip up a batch of these delightful Jam-Filled Vanilla Buttercream Cupcakes. Your baking adventure awaits! Happy baking!