Patriotic Vanilla Cupcakes with Mixed Berry Jam

Introduction

These cupcakes capture the spirit of celebration with a tender vanilla base, a hidden pocket of vibrant homemade mixed berry jam, and a rich buttercream frosting. You get a burst of patriotic flavors in every bite, and the process is surprisingly straightforward, allowing you to create a stunning dessert.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 12 cupcakes

Ingredients

• 1 cup blueberries (fresh or frozen)
• 1 cup raspberries (fresh or frozen)
• 1 cup blackberries (fresh or frozen)
• 1 cup strawberries (fresh or frozen)
• 1 cup granulated sugar
• ¼ cup lemon juice
• 1½ cups all purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• ⅔ cup whole milk (room temperature)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup salted butter (room temperature)
• 2⅔ cups powdered sugar (sifted)
• ¾ teaspoon vanilla extract
• 3 Tablespoons heavy cream
• red, white, and blue sprinkles

Instructions

1. Make the Jam: In a medium saucepan, combine the blueberries, raspberries, blackberries, strawberries, the first 1 cup granulated sugar, and lemon juice. Cook over medium heat, stirring frequently and mashing the berries with the back of a spoon, until thickened, about 15-20 minutes. Let cool completely. It will thicken further as it cools.
2. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
3. Make Cupcake Batter: In a medium bowl, whisk together the flour, the second 1 cup granulated sugar, baking powder, and salt. In a separate large bowl, whisk the 2 whole eggs, egg yolk, milk, vegetable oil, and 1 teaspoon vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
4. Bake: Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Core Cupcakes: Once the cupcakes are completely cool, use a small paring knife or cupcake corer to cut a small cylinder out of the center of each cupcake, about ¾-inch deep. Discard (or snack on) the cores.
6. Fill with Jam: Fill each cavity with the cooled mixed berry jam, using about 1-2 teaspoons per cupcake.
7. Make Frosting: In a large bowl using a hand mixer or a stand mixer, beat the room temperature butter on medium-high speed until light and creamy, about 2 minutes. Gradually add the sifted powdered sugar on low speed until combined. Add the ¾ teaspoon vanilla extract and heavy cream. Beat on medium-high speed for 2-3 minutes until the frosting is very light and fluffy.
8. Frost & Decorate: Frost the filled cupcakes using a piping bag or an offset spatula. Generously decorate with red, white, and blue sprinkles.

Variations

• Swirl It: For a marbled effect, mix a spoonful of the reserved berry jam into half of the frosting and pipe two colors together.
• Berry Glaze: Skip the frosting and create a simple glaze with powdered sugar and a bit of the berry jam thinned with milk or cream for a lighter option.
• Mini Cupcakes: Bake as mini cupcakes for a bite-sized treat; adjust the baking time to about 10-12 minutes.
• Layered Dessert: Crumble the cupcakes and layer them in glasses with the jam, frosting, and fresh berries for a patriotic trifle.

Tips for Success

• Room Temperature is Key: Having your eggs, milk, and butter at room temperature ensures your batter mixes smoothly and your frosting becomes fluffy without curdling.
• Cool Completely: Never fill or frost a warm cupcake, as the jam will soak in and the frosting will melt.
• Sift the Powdered Sugar: This prevents lumps in your buttercream, giving you a silky-smooth frosting.
• Test Jam Thickness: Place a small plate in the freezer before cooking your jam. To test, spoon a bit of jam onto the cold plate; if it sets and doesn’t run, it’s ready.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator for up to 4 days. For best texture, let refrigerated cupcakes sit at room temperature for 30 minutes before serving. These cupcakes are not typically reheated.

FAQ

Can I use store-bought jam?

Yes, you can substitute about 1 cup of a good-quality mixed berry jam to save time, though the flavor of the homemade version is superior.

My frosting is too runny. How can I fix it?

Chill the frosting bowl in the refrigerator for 15-20 minutes, then re-whip. You can also add a bit more sifted powdered sugar, a tablespoon at a time, until it thickens.

Can I make the jam ahead of time?

Absolutely! The jam can be made up to 5 days in advance and stored in an airtight container in the refrigerator.

What if I only have unsalted butter?

If using unsalted butter, add ¼ teaspoon of fine salt to the frosting ingredients to balance the sweetness.

Why is my cupcake batter lumpy?

This usually happens if the wet ingredients are too cold, causing the oil to solidify slightly. Ensure all liquid ingredients are truly at room temperature.

Can I freeze these cupcakes?

Unfrosted cupcakes freeze well for up to 3 months. Thaw overnight in the refrigerator. It’s best to fill and frost them after thawing.