In my continued Easter baking, I decided I wanted to make cupcakes because I had a bunch of Easter themed cupcake liners. My mom always buys them on sale and gives them to me. In my search for some spring timey desserts, I found these jam-filled cupcakes. They're relatively easy to make, and I find that cupcakes filled with anything are always impressive. The little hint of jam is such a sweet surprise!
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup plus 2 tablespoons whole milk
- 1 cup confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup seedless jam (I used blueberry)
- Preheat oven to 350 degrees. Line a 12-cup muffin pan. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
- Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
- Using a paring knife or cupcake corer, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes.
(Inspired by Martha Stewart)