Ingredients for Blackberry Jam Cupcakes
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Ground Nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- 1 cup buttermilk
- Seedless Raspberry Jam
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How to Make Blackberry Jam Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- With mixer on high speed, gradually beat in 1 3/4 cups granulated sugar until light and fluffy.
- Reduce mixer speed to medium. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Reduce mixer speed to low.
- Alternately beat in the dry ingredients and 1 cup buttermilk until just combined. Do not overmix.
- Gently fold in 1 cup blackberry jam until almost, but not completely, incorporated. A few streaks of jam are desirable.
- Spoon batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Frost and decorate as desired (burnt sugar icing, caramel, buttercream, and a fresh raspberry are suggested!).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
59g
Fat
19g
Carbs
9g
