Ingredients for Strawberry Jam Filled Cupcakes
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- 4 large eggs
- Cake Flour
- ½ teaspoon salt
- Cinnamon
- Nutmeg
- ½ teaspoon baking soda
- Sour Milk
- 1 cup strawberry jam
- Your favorite frosting
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How to Make Strawberry Jam Filled Cupcakes
- Preheat oven to 375°F (190°C). Line a 20-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup strawberry jam until evenly distributed throughout the batter.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite frosting!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
64g
Fat
8g
Carbs
10g
