Introduction
There’s something wonderfully nostalgic and delightful about biting into a tender cupcake to find a hidden pocket of sweet jam. These Jam Filled Cupcakes elevate a classic with a moist, tangy yogurt cake base and a swirl of luscious buttercream frosting. You end up with a beautiful, bakery-style treat that’s surprisingly simple to make.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 16 cupcakes
Ingredients
- 1 ½ cups all purpose flour ((plain flour in the UK and Aus), cake flour also works)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter
- ¾ cups granulated sugar
- 2 large eggs (50-55g / 2oz each, at room temperature)
- ¾ cup milk (whole or 2% (whole or semi-skimmed))
- ½ cup Greek yogurt (plain)
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter
- ¼ cup whole milk (or 2%)
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Pink food coloring (optional)
- Strawberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with 16 cupcake liners.
- In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the ½ cup (1 stick) of unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the 2 teaspoons of vanilla extract.
- In a separate small bowl or measuring jug, combine the ¾ cup milk and Greek yogurt.
- Divide the batter evenly among the 16 prepared cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes cool, make the frosting. Beat the 1 cup of unsalted butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, ¼ cup milk, and 1 teaspoon vanilla extract. Beat on medium-high speed for 2-3 minutes until light and fluffy. If using, beat in a few drops of pink food coloring.
- To fill the cupcakes, use a small paring knife or a cupcake corer to cut a small cone-shaped piece from the center of each cooled cupcake. Discard (or snack on) the pieces.
- Fill each hole with strawberry jam, using about a teaspoon per cupcake.
- Pipe or spread the prepared buttercream frosting onto each cupcake, covering the jam-filled center.
Variations
- Jam Swirl: Instead of filling the center, create a marbled effect by dolloping a small spoonful of jam onto each cupcake batter portion before baking and swirling gently with a toothpick.
- Frosting Alternatives: Try a simple dusting of powdered sugar or a thin glaze instead of buttercream for a less sweet finish.
- Double Jam: For a more intense flavor, stir a tablespoon of the same jam into the frosting before piping.
- Serving Style: Serve as mini dessert shooters by slicing the cupcakes horizontally and layering the bottom, a dollop of jam, the top, and a spoonful of frosting.
Tips for Success
- Ensure all your refrigerated ingredients (butter, eggs, milk, yogurt) are at room temperature for a smoother, more evenly combined batter.
- Don’t overmix the batter after adding the dry ingredients; mix just until no streaks of flour remain to keep the cupcakes tender.
- When filling with jam, don’t overfill, or it may seep out the bottom or make the top soggy. A teaspoon is usually perfect.
- For the best frosting consistency, sift your powdered sugar before adding it to the butter to avoid lumps.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cupcakes for up to 3 months. Thaw overnight and frost before serving. These cupcakes are best served at room temperature; no reheating is needed.
FAQ
Can I use a different type of jam?
Absolutely. Any flavor of jam or fruit preserves will work wonderfully, such as raspberry, apricot, or blackberry.
My buttercream is too thick/too thin. How can I fix it?
If it’s too thick, add more milk, a teaspoon at a time. If it’s too thin, add more sifted powdered sugar, a quarter cup at a time, until you reach the desired consistency.
Can I make these cupcakes without Greek yogurt?
For a similar result, you can substitute an equal amount of sour cream. The yogurt adds moisture and a slight tang that balances the sweetness.
Why did my cupcakes sink in the middle?
This is often caused by overmixing the batter, opening the oven door too early during baking, or underbaking. Ensure you follow the mixing instructions and test for doneness with a toothpick.
Can I fill the cupcakes with something other than jam?
Yes, you can use lemon curd, pastry cream, or even a chocolate ganache for a different flavor profile.
Do I have to core the cupcakes to fill them?
No, you can also use a piping bag fitted with a Bismarck tip to inject the jam directly into the center of the cupcake from the top.