Perfect Vanilla Cupcakes with Blackberry Jam Filling

Picture this: the soft, golden crumb of a perfectly baked vanilla cupcake, delicately holding a luscious pool of vibrant, tangy blackberry jam that surprises you with every bite. The aroma of vanilla wafting through the kitchen as you pull these beauties out of the oven is enough to make your heart skip a beat. I remember the first time I made these cupcakes—it was a cool Sunday afternoon, and the sight of their pale golden tops peeking through the oven window was pure magic. When I piped the jam into the center, I knew I was onto something truly special. My family couldn’t get enough, sneaking seconds and thirds when they thought I wasn’t looking. Honestly, it’s the kind of recipe that makes you feel like a baking rockstar.

These vanilla cupcakes with blackberry jam filling are a delightful fusion of light, fluffy cake and the sweet-tart burst of summer berries. Whether you’re whipping them up for a birthday party, a bridal shower, or just a midweek pick-me-up, they’re guaranteed to bring smiles all around. Perfect for gifting, celebrating, or indulging in with a cup of tea, this recipe is the epitome of pure, nostalgic comfort. And trust me, you’ll want to bookmark this one—it’s about to become your go-to cupcake recipe for every occasion.

Why You’ll Love This Recipe

• Soft and Fluffy Texture: These cupcakes are airy and melt-in-your-mouth tender, thanks to the perfect balance of ingredients.
• Surprise Filling: The blackberry jam filling adds a pop of flavor and color, making each bite a delightful surprise.
• Simple Ingredients: You don’t need anything fancy—just pantry staples and a jar of blackberry jam.
• Versatile: Perfect for birthdays, tea parties, or any celebration.
• Kid-Friendly: Children love these cupcakes for their sweetness and the hidden jam center.
• Proven Crowd-Pleaser: Tested and loved by my family and friends—these cupcakes never fail to impress.
• Customizable: Swap the blackberry jam with your favorite flavor or even a custard filling.
• Unbelievably Delicious: The combination of vanilla and blackberry is a match made in dessert heaven!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver moist cupcakes with a burst of fruity flavor. You likely already have most of these in your pantry!

For the cupcakes:

• 1 ¾ cups (220g) all-purpose flour: Provides structure to the cupcakes.
• 1 ½ teaspoons baking powder: Ensures a nice rise.
• ¼ teaspoon baking soda: Helps with the perfect fluffy texture.
• ½ teaspoon salt: Balances out the sweetness.
• ½ cup (115g) unsalted butter, softened: Adds richness and flavor.
• 1 cup (200g) granulated sugar: Sweetens the cupcakes to perfection.
• 2 large eggs, room temperature: Helps bind the ingredients and adds moisture.
• 2 teaspoons pure vanilla extract: For that classic vanilla flavor.
• ½ cup (120ml) whole milk, room temperature: Keeps the cupcakes moist and tender.

For the blackberry jam filling:

• ½ cup (160g) blackberry jam: Sweet and tangy, the star of this recipe.

For the frosting:

• 1 cup (230g) unsalted butter, softened: The base for a creamy frosting.
• 3 cups (375g) powdered sugar: Sweetness and structure for the frosting.
• 2 tablespoons (30ml) heavy cream: Smooths and softens the frosting.
• 1 teaspoon pure vanilla extract: Adds depth of flavor.
• Fresh blackberries: Optional, for garnish.

Ingredient Notes:

• For a dairy-free option, use plant-based butter and almond milk.
• You can substitute blackberry jam with raspberry or strawberry jam for a different flavor.
• If you prefer less sweetness, reduce the sugar in the frosting by ¼ cup.

Equipment Needed

• Mixing bowls: You’ll need at least two for the batter and frosting.
• Electric mixer or stand mixer: Makes creaming the butter and sugar a breeze.
• Spatula: Perfect for folding the batter and scraping down the sides of the bowl.
• Muffin tin: Essential for baking your cupcakes evenly.
• Cupcake liners: Keeps your cupcakes from sticking to the pan and makes cleanup easy.
• Small piping bag or a spoon: To fill the cupcakes with jam.
• Wire cooling rack: Ensures your cupcakes cool evenly without becoming soggy.

If you don’t have a piping bag, a plastic sandwich bag with a small hole cut in the corner works just as well!

Preparation Method

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed for about 2-3 minutes, until light and fluffy.
4. Gradually add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
5. Reduce the mixer speed to low and alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix just until combined—don’t overmix!
6. Fill each cupcake liner about 2/3 full with batter. Use an ice cream scoop for even portions.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully towards the end to avoid overbaking.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, use a small knife or cupcake corer to remove a small piece from the center of each cupcake. Fill each cavity with about 1 teaspoon of blackberry jam.
10. For the frosting, beat the butter on medium speed until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.
11. Pipe or spread the frosting onto the cupcakes and garnish with fresh blackberries, if desired.

Cooking Tips & Techniques

Here are some tips to make sure your vanilla cupcakes with blackberry jam filling turn out perfectly every time:

• Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for a smooth batter.
• Measure Accurately: Use a kitchen scale for precise measurements, especially for flour and sugar.
• Don’t Overmix: Overmixing the batter can lead to dense cupcakes. Mix just until ingredients are combined.
• Watch the Baking Time: Cupcakes can go from perfect to overbaked quickly, so keep an eye on them during the last few minutes.
• Piping Tip: If you don’t have a piping bag, use a plastic sandwich bag with a corner cut off for filling and frosting.

Variations & Adaptations

This recipe is versatile and can be customized to suit your preferences. Here are a few fun ideas:

• Seasonal Twist: Swap the blackberry jam for seasonal favorites like raspberry, apricot, or strawberry jam.
• Chocolate Vanilla Combo: Add a tablespoon of cocoa powder to the cupcake batter for a chocolatey twist.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a celiac-friendly version.
• Dairy-Free Adaptation: Replace butter with margarine and use almond milk instead of whole milk.
• Citrus Burst: Add a teaspoon of lemon or orange zest to the batter for a refreshing citrus flavor.

Serving & Storage Suggestions

Here’s how to serve, store, and make the most of these delightful cupcakes:

• Serving: Serve the cupcakes at room temperature for the best flavor and texture. Pair them with a cup of freshly brewed tea or coffee for a delightful treat.
• Presentation: Garnish each cupcake with a fresh blackberry or a sprig of mint to add a pop of color and elegance.
• Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: You can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature and frost before serving.
• Reheating: To restore freshness, microwave a cupcake for 5-10 seconds, but avoid overdoing it as the frosting may melt.

Nutritional Information & Benefits

Here’s a quick look at the nutritional benefits of these cupcakes:

• Calories: Approximately 250 per cupcake.
• Carbohydrates: Provides energy for your day.
• Blackberry Jam: Packed with antioxidants and vitamins like C and K.
• Protein: Eggs offer a good source of protein.
• Dietary Considerations: Can be adapted for gluten-free or dairy-free diets.

Please note, nutritional values may vary based on ingredient brands and substitutions.

Conclusion

If you’re looking for a recipe that’s as delicious as it is versatile, these perfect vanilla cupcakes with blackberry jam filling are a must-try. The soft vanilla cake paired with the tangy jam center creates a flavor and texture combination that’s hard to resist. Whether you make them for a special occasion or a simple treat, I guarantee they’ll be a hit with everyone who tries them.

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