Blackberry Jam Cupcakes
These luscious Blackberry Jam Cupcakes are the perfect blend of fruity sweetness and creamy indulgence, making them an irresistible treat for any occasion. Featuring a delicate, moist vanilla cupcake base, each one hides a surprise center of rich, tangy blackberry jam that bursts with flavor in every bite. Topped with a fluffy cream cheese frosting that's whipped to perfection and optionally garnished with a fresh, juicy blackberry, these cupcakes are as stunning as they are delicious. With simple ingredients and a quick 20-minute prep time, this recipe is ideal for both beginner bakers and seasoned pros looking for a show-stopping dessert. Perfect for summer gatherings, tea parties, or just as a special treat, these blackberry jam cupcakes are sure to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 pieces large eggs
- 1.5 teaspoons pure vanilla extract
- 0.5 cups milk
- 0.5 cups blackberry jam
- 0.5 cups cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 12 pieces blackberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined.
Spoon the batter evenly into the lined muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.
Once cooled, use a small knife or the back of a spoon to cut out a small well in the center of each cupcake. Fill each well with about 1 teaspoon of blackberry jam.
In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, beating on low speed to combine. Add the heavy cream and continue to beat until the frosting is light and fluffy.
Pipe or spread the cream cheese frosting onto the tops of the filled cupcakes.
Garnish each cupcake with a fresh blackberry, if desired. Serve and enjoy!
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 46.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
