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Jam-filled Vanilla Cupcakes with Buttercream Frosting

Quick vanilla cupcakes from scratch that taste absolutely delicious!!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
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
 

  1. For the Cupcakes:
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Sift the all-purpose flour.
  4. Add the baking powder and salt and mix well.
  5. In a bowl, cream together sugar, vanilla, vegetable oil, and room temperature butter. Add in the milk afterward.
  6. Add the eggs one at a time.
  7. Add the flour mixture to it. Fold them in to get a smooth batter. Don’t overmix.
  8. Line a muffin pan with liners. Divide the batter among the liners.
  9. Divide the batter among the liners. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
  10. Take them out of the oven and allow the cupcakes to cool completely.
To fill the Cupcakes:
  1. Take the cupcakes, scoop out a little from the middle and fill them with a teaspoon of jam.
For the Buttercream Frosting:
  1. 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.
  2. Add vanilla and heavy cream and beat until smooth.
  3. Add one drop of the pink food coloring and mix well.
  4. The consistency should be a little stiff. If required, add a tbsp of powdered sugar.
  5. 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.
  6. Fill the bag with the frosting and an appropriate tip for rosettes. I used a Wilton 1M star tip.
  7. Starting at the center, frost the cupcake in circles until you cover the entire cupcake. 
For the Decoration:
  1. 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.