Jam-Filled Butter Cupcakes

Jam-Filled Butter Cupcakes

 Description

Soft, buttery, and melt-in-your-mouth cupcakes with a surprise jam center. They’re light, fluffy, and perfect for any occasion — simple to make yet incredibly satisfying.

Ingredients

For 12 cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 large eggs (room temperature)

• 1 tsp vanilla extract

• ½ cup (120ml) milk (room temperature)

• ¼ cup (60g) yogurt or sour cream (for extra softness, optional)

• 6 tbsp (about 90g) strawberry or raspberry jam (or any flavor you love)

Instructions

1. Preheat oven:
   Set to 350°F (175°C) and lightly grease or line a square or round cupcake tin.

2. Mix dry ingredients:
   In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream butter and sugar:
   In a large mixing bowl, beat butter and sugar together until pale and fluffy (about 2–3 minutes).

4. Add eggs & vanilla:
   Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Combine wet & dry:
   Add half of the dry mixture, then milk and yogurt (if using), then the rest of the dry ingredients. Mix just until combined — don’t overmix.

6. Fill molds:
   Spoon batter into cupcake molds (about 2/3 full). Add a small spoonful of jam in the center of each.

7. Bake:
   Bake for 18–22 minutes or until golden on top and a toothpick inserted near the edge comes out clean.

8. Cool:
   Let cool for 5–10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes & Tips

• Jam choice: Thick jams work best (avoid runny ones).

• Filling alternative: You can also use Nutella, lemon curd, or cream cheese filling.

• Butter: Always use room-temperature butter for better texture.

• Don’t overmix: This ensures the cupcakes stay soft and fluffy.

• Storage: Keep in an airtight container for up to 3 days at room temperature, or refrigerate for 5 days.

 Servings

Makes 12 cupcakes (each about 80g when baked).

 Nutritional Information (Per Cupcake)

(Values are approximate and vary with ingredient brands.)

 Benefits

• Quick and easy — only 5 minutes of prep time.

• Buttery and moist texture that melts in your mouth.

• Great for snacks, parties, or lunchbox treats.

• Can be customized with your favorite fillings.

 Q & A

Q: Can I use margarine instead of butter?
A: Yes, but butter gives a richer flavor and better texture.

Q: Can I make these gluten-free?
A: Use a 1:1 gluten-free baking flour blend.

Q: How can I make them extra moist?
A: Add 2 tbsp of oil or yogurt to the batter.

Q: Can I freeze them?
A: Yes! Freeze cooled cupcakes (without icing) for up to 2 months. Thaw before serving.

Q: Why did my cupcakes sink in the middle?
A: Overmixing or opening the oven door early can cause sinking. Make sure your baking powder is fresh.