Raspberry Jam Cupcakes
ready in 55 min.
- For Cupcake Batter
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 fresh eggs (at room temperature)
- 2 ¼ cups unbleached all-purpose flour
- 1 tsp salt
- 3 ½ tsps Baking powder
- 1 Tbsp pure vanilla extract
- 1 ½ cups milk
For Cupcake Batter:
Preheat the oven to 350º F / 180º C. Line 24 muffin cups with paper liners; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Stir in eggs, one at a time, until well blended.
In a separate bowl, whisk together flour, salt, and baking powder. Combine the vanilla extract and milk; stirring to combine.
Add 1/3 of the flour mixture to the creamed mixture, stirring well to incorporate. With a hand-held mixer running on low speed, slowly pour in 1/2 of the milk mixture, mixing until blended. Scrape down sides of bowl, as necessary. Repeat the additions by adding another 1/3 of the flour mixture, followed by the remaining milk, and ending with the last 1/3 of the flour mixture. Mix well between each new addition.
Use a large scoop; fill the prepared muffin cups 2/3 of the way full with cake batter. Do not over fill.
Bake cupcakes in the preheated oven for 18-20 minutes, or until edges are lightly browned. A cake tester inserted in the center of the cupcake should come out clean.
Cool in the pan for 2 to 3 minutes; remove to a cooling rack to cool completely before filling and frosting.
For the Filling:
Place the red raspberry jam in a small bowl. One tablespoon at a time, whisk a little water into the jam, until the jam falls in sheets from the back of the spoon. Do not over-thin the jam.
Spoon the filling into a pastry bag fitted with a filling tip also referred to as a "Bismarck" tip.
Once cupcakes are completely cool, insert the Bismarck tip about 1/4-inch into the center of each cupcake, and gently squeeze a small amount of filling into the center of the cupcake. The top of the cupcake will expand slightly once it is full. Do not over-fill the cupcakes, or the filling will run.
For the Frosting:
Using an electric mixer, beat the butter until creamy. Add 1 cup confectioners' sugar and beat until creamy. Slowly add more sugar, beating in between additions until you reach the desired sweetness and consistency. Add in the raspberry extract, mixing well to incorporate. Spoon frosting into a pastry bag fitted with a pastry tip and pipe frosting over each cupcake. Serve garnished with fresh raspberries and mint.