Jam Filled Cream Cheese Cupcakes
Indulge in the sweet and tangy perfection of Jam Filled Cream Cheese Cupcakes, a delightful treat that combines rich, velvety cream cheese with bursts of fruity jam hidden at the center of each bite. These cupcakes boast a buttery, tender crumb and are baked to golden perfection, making them a showstopper for parties, brunches, or afternoon snacks. The secret lies in the luscious combination of cream cheese in the batter and a dollop of your favorite jam—be it strawberry, raspberry, or another fruity favorite—that creates a surprise-filled center bursting with flavor. Finished with a light dusting of powdered sugar, these easy-to-make cupcakes come together in under an hour, making them an irresistible choice for any occasion. Whether you're baking for a crowd or treating yourself, these jam-stuffed delights deliver endless sweetness and satisfaction!
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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
- 8 ounces cream cheese, softened
- 1 cups granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cups milk
- 0.5 cups jam (strawberry, raspberry, or your choice)
- 2 tablespoons powdered sugar (optional, for dusting)
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 flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and cream cheese together until smooth and fluffy, about 2-3 minutes.
Add the granulated sugar to the butter and cream cheese mixture, and beat until light and creamy, about 2 minutes.
Mix in the eggs, one at a time, until fully incorporated. Then, add the vanilla extract and blend until smooth.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until the batter is smooth; do not overmix.
Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
Using a small spoon or the handle of a wooden spoon, make a small indentation in the center of each cup of batter. Fill each indentation with about 1 teaspoon of jam.
Bake in the preheated oven for 20-22 minutes, or until the tops of the cupcakes are lightly golden and a toothpick inserted into the cake (avoiding the jam) comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Dust the tops of the cooled cupcakes with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 454.2 g | 165% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 289.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 498 mg | 38% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 905 mg | 19% | |
*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.
