Introduction
These Patriotic Vanilla Cupcakes are a celebration in dessert form. You’ll love the sweet, tangy burst of homemade mixed berry jam hidden inside, perfectly complementing the fluffy vanilla cake and rich buttercream. Topped with festive sprinkles, they’re as delightful to look at as they are to eat.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12
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
- Make the Mixed Berry Jam: In a medium saucepan, combine the blueberries, raspberries, blackberries, strawberries, the first 1 cup of granulated sugar, and lemon juice. Cook over medium heat, stirring frequently and mashing the berries with a spoon, until the mixture thickens and reduces by about half, about 20-25 minutes. Remove from heat, let cool completely, then transfer to a bowl and refrigerate until ready to use.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, the second 1 cup of granulated sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk together the 2 whole eggs, 1 egg yolk, milk, vegetable oil, and 1 teaspoon vanilla extract until smooth.
- Bake: Divide the batter evenly among the prepared 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.
- Core and Fill: Once cupcakes are cool, use a cupcake corer or a small paring knife to remove a plug from the center of each. Fill each cavity with about 1 tablespoon of the chilled mixed berry jam.
- Make the Frosting: In a large bowl using an electric mixer, beat the room temperature butter on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase speed to medium-high. Add the ¾ teaspoon vanilla extract and heavy cream. Beat for an additional 2-3 minutes until frosting is very light, creamy, and fluffy.
- Frost and Decorate: Pipe or spread the frosting onto the cooled and filled cupcakes. Decorate immediately with red, white, and blue sprinkles.
Variations
- Swirl Effect: For a marbled look, add a spoonful of the mixed berry jam to your frosting and lightly swirl it in before piping.
- Berry Topping: Instead of filling the cupcakes, top each frosted cupcake with a small dollop of the jam and a fresh berry.
- Mini Cupcakes: Use a mini muffin tin and adjust the bake time to 10-14 minutes for bite-sized treats.
- Lemon Twist: Add 1 tablespoon of lemon zest to the cupcake batter for a citrusy flavor that pairs beautifully with the berry jam.
Tips for Success
- Ensure all refrigerated ingredients (eggs, milk, butter) are truly at room temperature for a smooth, emulsified batter and creamy frosting.
- Chill the jam thoroughly before filling the cupcakes; a runny jam will soak into the cake and make it soggy.
- Sift your powdered sugar for the frosting to prevent lumps and achieve a perfectly smooth texture.
Storage & Reheating
Store unfilled cupcakes at room temperature in an airtight container for up to 2 days. Once filled and frosted, store them in the refrigerator for up to 3 days. Let them come to room temperature for about 30 minutes before serving for the best texture and flavor.
FAQ
Can I use store-bought jam?
Yes, you can substitute about 1 cup of high-quality mixed berry jam to save time.
Can I make the jam ahead of time?
Absolutely. The jam can be made and refrigerated in an airtight container for up to 5 days before using.
My frosting seems too soft. What can I do?
Ensure your butter was firm but not cold. If the frosting is too soft, chill the mixing bowl in the refrigerator for 15-20 minutes, then re-whip.
Can I use frozen berries for the jam?
Why did my cupcakes sink in the middle?
This is often caused by overmixing the batter or opening the oven door too early during baking.
Can I make this recipe as a cake?
Yes, you can bake the batter in two 8-inch round pans for about 25-30 minutes. Double the frosting recipe for a layered cake.