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Perfect Vanilla Cupcakes with Blackberry Jam Filling

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Soft, golden vanilla cupcakes with a tangy blackberry jam filling and creamy frosting, perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • ½ cup (160g) blackberry jam
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (375g) powdered sugar
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Fresh blackberries (optional, for garnish)

Instructions

  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.

Notes

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

Nutrition

Keywords: vanilla cupcakes, blackberry jam filling, dessert, baking, cupcakes recipe, party treats, tea time, kid-friendly, easy baking

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