When you pair a classic sweet with a refreshing modern twist, it’s pretty hard to lose; that’s exactly what I’ve done with these fresh and fruity cupcakes. The vanilla base is light and fluffy, making it the perfect vehicle to hide a tasty jam core.
Prep oven/pan and cream butter: preheat oven to 375°F and line a 12-cup muffin pan with cupcake papers. Cream butter and sugar using a hand or stand mixer for 2-3 minutes on medium-high until light and fluffy.
Mix in other ingredients: add all other cupcake ingredients and blend on medium-high for about 1 minute until batter is smooth, light, and fluffy again.
Fill pan and bake: divide batter evenly between the 12 muffin cups and bake for 16-18 minutes until the tops are golden-brown, fully set, and slightly bouncy when pressed. Allow cupcakes to cool completely before filling and frosting.
TO MAKE THE BUTTERCREAM AND ASSEMBLE CUPCAKES:
Mix the buttercream: place the butter, powdered sugar, and 2 tablespoons of jam in a medium-sized bowl and beat for 1 minute on medium-low to roughly blend ingredients, then 1 minute on medium-high or until buttercream is smooth and fluffy.
Core and fill: create a core in the cooled cupcakes (see notes). Using a jam-filled pastry bag or zip-top bag with a small corner cut off, fill the cavity in each cupcake with about 1 tablespoon of jam.
Frost, share and enjoy: spread or pipe the buttercream on top of the filled cupcakes, and finish decorating to your liking. Share and enjoy!
Test Kitchen Tips
Buttermilk: While the hint of acidity that comes from the buttermilk is really lovely in these cupcakes to offset the sweeter frosting, regular milk will work just fine as well if that’s what you have on hand.
Coring cupcakes: To core the cupcakes, you can use a large diameter round pastry tip as a corer, or even just a small spoon or knife, to remove a piece of cake from the center of the top half of the cupcakes.
⭐ Did you bake up this tasty recipe? ⭐Please give it a ⭐ rating in the recipe card or leave a comment at the bottom of the page to help others find this sweet recipe - I'd so appreciate it! Xo, Jocelyn