A well-done vanilla cupcake with buttercream frosting can never go wrong!! In fact, cupcakes are always my favorite. It is the perfect portion of indulgence and a perfect canvas to incorporate a world of elements. One of the first things I ever learned to bake was cupcakes from my mom. In fact, I even made a cupcake birthday cake for my friend once. You can see it in this post.

So for Valentine’s Day this year, I decided to write this blog post about these cupcakes. They’re nothing fancy, just a simple vanilla cupcake filled with a mixed fruit jam in the center. Now, this mixed fruit jam is my favorite!! This is a brand called Kissan, which my dad and I love!! It is available in Indian grocery stores, but for these cupcakes, any jam works! I topped them off with a simple buttercream frosting. Something special I did was that I stained the sides of the piping bag with some drops of pink food coloring to get the swirls while I piped out the rosettes. That’s it! These vanilla cupcakes with buttercream frosting are extremely easy to make and never fail to bring a pop of color to the table.

Jam-filled Vanilla Cupcakes with Buttercream Frosting

Quick vanilla cupcakes from scratch that taste absolutely delicious!!

Print Recipe

Prep Time 20

Cook Time 15

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

For the cupcakes

1 ½ cup All-Purpose Flour sifted
1 tsp Baking Powder
¼ cup Butter ½ stick, at room temperature
¼ cup Vegetable Oil
1 cup Sugar
½ tsp Salt
2 Eggs standard size
1 Vanilla Bean halved and scraped (or 2 teaspoons vanilla extract)
¼ cup Milk

For the Filling

½ cup Mixed Fruit Jam you can use any jam

For the ButterCream Frosting

½ cup Butter at room temperature
3 cups Powdered Sugar sifted
2 tsp Heavy Cream
1 tsp Vanilla Extract
3-4 drops Pink Food Color as needed

Method

For the Cupcakes:
Preheat the oven to 350 degrees Fahrenheit.
Sift the all-purpose flour.
Add the baking powder and salt and mix well.
In a bowl, cream together sugar, vanilla, vegetable oil, and room temperature butter. Add in the milk afterward.
Add the eggs one at a time.
Add the flour mixture to it. Fold them in to get a smooth batter. Don’t overmix.
Line a muffin pan with liners. Divide the batter among the liners.
Divide the batter among the liners. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Take them out of the oven and allow the cupcakes to cool completely.

To fill the Cupcakes:

Take the cupcakes, scoop out a little from the middle and fill them with a teaspoon of jam.

For the Buttercream Frosting:

Beat the butter and the sugar for 2-3 minutes in a stand mixer or with a hand mixer. Scrape the sides of the pan and mix it in.
Add vanilla and heavy cream and beat until smooth.
Add one drop of the pink food coloring and mix well.
The consistency should be a little stiff. If required, add a tbsp of powdered sugar.
In a piping bag, add a drop of dark pink food coloring to the sides of the piping bag. Do not go overboard with the food coloring.
Fill the bag with the frosting and an appropriate tip for rosettes. I used a Wilton 1M star tip.
Starting at the center, frost the cupcake in circles until you cover the entire cupcake.

For the Decoration:

The decorations are optional. I melted some red candy melts and made small hearts on a piece of parchment paper. Then I scraped them off the paper and topped some of the cupcakes. I also topped the cupcakes with my logo using a candy melt stamp that I usually use for my macaron cakes. Lastly, I used store-bought sprinkles to top some of them.