Jam-Filled Cupcakes Recipe
Introduction
Jam-filled cupcakes are the perfect treat for anyone with a sweet tooth. These delightful desserts combine fluffy cake with a sweet jam center, creating a burst of flavor in every bite. Whether you’re baking for a special occasion or just craving something homemade, this recipe is sure to impress.
What makes these jam filled cupcakes stand out is their versatility. You can use any jam flavor—strawberry, raspberry, or even a tangy apricot—to customize them to your taste. Plus, they’re surprisingly easy to make, even if you’re new to baking. If you love experimenting with flavors, you might also enjoy our creamy Cajun stuffed shells for a savory twist.
In this guide, we’ll walk you through every step, from mixing the batter to filling the cupcakes with jam. You’ll also find tips for perfect texture, healthier swaps, and creative serving ideas. Let’s get baking!
Table of Contents
Ingredients List
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ⅓ cup fruit jam (strawberry, raspberry, or your choice)
Timing
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Cooling Time: 10 minutes
- Total Time: 45 minutes
Step-by-Step Instructions
Making jam-filled cupcakes is easier than you think! Follow these simple steps for perfect results every time.
1. Prep the Batter
Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
2. Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with milk. Mix until just combined—avoid overmixing to keep the cupcakes tender.
3. Fill the Cupcake Liners
Spoon batter into liners until they’re ⅔ full. Use a small spoon or piping tip to create a well in the center of each. Fill the wells with your favorite jam—strawberry, raspberry, or apricot work great!
4. Bake to Perfection
Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
5. Decorate (Optional)
Dust with powdered sugar, drizzle with glaze, or top with whipped cream for extra flair. Serve and enjoy!
Nutritional Information
Each jam-filled cupcake (without frosting) contains roughly:
- Calories: 180–200 kcal
- Carbs: 28–32g
- Protein: 3g
- Fat: 7g
- Sugar: 16g (varies by jam)
For a lighter twist, try low-sugar jam or whole-wheat flour. Check out the USDA’s guidelines for baking substitutions, or explore healthier dessert ideas. For detailed nutrient breakdowns, refer to nutrition databases.
Healthier Alternatives for the Recipe
Love jam-filled cupcakes but want a lighter version? Try these simple swaps without sacrificing flavor:
Whole Wheat Flour
Replace all-purpose flour with whole wheat flour for added fiber. It gives a nuttier taste while keeping the cupcakes moist. For gluten-free options, almond or oat flour works well—just adjust baking time slightly.
Natural Sweeteners
Swap refined sugar with honey, maple syrup, or mashed bananas. These alternatives add natural sweetness and moisture. If you’re prepping your own sugar-free mixers at home, consider monk fruit or stevia blends.
Low-Sugar Jam
Use homemade chia seed jam or no-sugar-added fruit preserves. Brands like Polaner offer great options with real fruit as the first ingredient. For inspiration, check out this vegan spicy split pea soup recipe—it shows how natural sweetness can shine.
Greek Yogurt Frosting
Skip buttercream and whip Greek yogurt with vanilla and a touch of honey. It’s protein-packed and tangy—perfect for balancing the jam’s sweetness. Pair it with our creamy Cajun stuffed shells for a savory-sweet meal plan.
Serving Suggestions
Jam-filled cupcakes are versatile! Here’s how to make them the star of any occasion:
Brunch Spread
Serve alongside gingerbread pancakes or a fruit platter. The cupcakes add a sweet touch without overpowering other dishes. For a cohesive theme, try our Texas Toast sloppy joes as a savory counterpoint.
Tea Party Elegance
Pair with Earl Grey tea and lemon curd tartlets. The jam filling complements citrus notes beautifully. Need more ideas? These crepes with vanilla bean whipped cream elevate any afternoon spread.
Kid-Friendly Plating
Top with rainbow sprinkles or mini marshmallows. For a fun twist, serve with our easy hamburger casserole—kids love the sweet-and-savory combo.
Holiday Upgrade
Dust with powdered sugar for Christmas or add edible glitter for New Year’s Eve. Pumpkin cream cheese cookies make a great seasonal pairing. For more festive baking, this pumpkin apple bread is a crowd-pleaser.
Common Mistakes to Avoid
Making jam-filled cupcakes seems simple, but small errors can ruin texture or flavor. Here are common pitfalls:
Overfilling with Jam
Too much jam causes leaks during baking. Use just 1 teaspoon per cupcake—like in our Cajun stuffed shells, balance is key.
Undermixing Batter
Lumps create uneven texture. Mix until smooth, but avoid overbeating which toughens cupcakes. For perfect consistency, check this guide on batter prep.
Wrong Jam Consistency
Runny jam seeps out; thick jam stays put. Opt for preserves over jelly. If needed, simmer jam to reduce moisture—similar to techniques in reducing soup bases.
Storing Tips for the Recipe
Keep cupcakes fresh with these storage hacks:
Room Temperature Storage
Store unfrosted cupcakes in an airtight container for 2 days. Add frosting only before serving to prevent sogginess—like our Texas Toast sliders, timing matters.
Freezing Instructions
Freeze unfrosted cupcakes up to 3 months. Thaw overnight before decorating. For long-term jam storage tips, this preservation method works similarly.
Refrigerating Frosted Cupcakes
Frosted cupcakes last 5 days refrigerated. Let them reach room temperature before serving for best texture—just like chilled tartlets.
Conclusion
Jam-filled cupcakes are a delightful treat that combines fluffy cake with sweet, fruity jam—perfect for any occasion. Whether you’re baking for a party or just craving something homemade, this recipe delivers both flavor and simplicity. For more easy dessert ideas, check out our Cajun-inspired stuffed shells or explore our vegetarian enchiladas for savory alternatives.
FAQs
Can I use sugar-free jam for this recipe?
Absolutely! Sugar-free jam works well and reduces the overall sweetness while keeping the fruity flavor intact.
How do I prevent the jam from sinking to the bottom?
Chilling the jam before filling helps, as does piping a small layer of batter at the base of each cupcake liner before adding the jam.
Can I freeze jam-filled cupcakes?
Yes, but freeze them without frosting. Thaw at room temperature and frost before serving for the best texture.
What’s the best way to fill cupcakes with jam?
A piping bag with a narrow tip or a small spoon works perfectly. For precision, try coring the center first.
Can I substitute fresh fruit for jam?
Fresh fruit may release too much moisture. If using, lightly coat it in flour or reduce baking time slightly.
