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Happy Friday! Hope you’re having a great week. I’ve got another cupcake recipe for you today – sweet little vanilla cupcakes filled with raspberry jam and topped with a raspberry ripple buttercream frosting ~
For the cupcakes –
40g/ 1 1/2oz/ 1/3 stick unsalted butter, at room temperature
120g/ 4 oz/ 3/4 cup sugar
1 egg
120g/ 4oz/ 3/4 cup flour
1 tsp baking powder
pinch salt
100ml/ 1/2 cup whole milk
1 tsp vanilla extract
For the frosting and filling –
4 tbsp raspberry jam
50g/ 2oz/ 1/2 stick unsalted butter, at room temperature
225g/ 8oz/ 1 1/2 cups icing sugar/ powdered sugar
2 tsp vanilla extra
3 tbsp whole milk
makes approx 6 cupcakes
To make the cupcakes –
– – Preheat the oven to 180°C/ 350°F/ gas mark 4 and line a cupcake or muffin tin with cupcake cases.
– Whisk together the butter, sugar and egg until smooth and creamy.
– Fold in the flour, baking powder and salt.
– Whisk in the milk and vanilla.
– Spoon the mixture into the cupcakes cases, filling each one about 2/3 full.
– Bake for 20-25 minutes until risen and golden brown.
– Leave to cool in the tin for 5 minutes before moving to a wire rack to cool completely.
To make the frosting and filling –
– Gently heat the raspberry jam until it softens. Leave to cool.
– Carefully cut small holes in the top of each cupcake and fill each with a teaspoon of jam.
– Whisk together the butter, vanilla, icing sugar and milk until smooth and creamy. Drizzle over the remaining raspberry jam.
– Spoon the mixture into a piping bag fitted with a star nozzle and pipe onto the cupcakes.
Rosie: You cannot even image how much I have been staring at that cupcake on the plate (and devouring with my eyes!!!).
Your cupcakes are beautiful and your blog is lovely! I’m so impressed by your photography.
Oh thank you so much!
These are so pretty! I love the jam in the center, a sweet surprise. 🙂
Oh these are almost to pretty to eat…but then I’d miss that raspberry surprise and that would just be a shame 😉 What a lovely spring treat!
Wow, so pretty and they look delicious. I think I will make these for my Mother’s Day brunch!
Thank you! Hope you enjoy them 🙂
The raspberry ripple frosting looks delicious!
Yum – love the jam filling! These are so pretty!
How very pretty and dainty!
These cupcakes are so pretty. I love the addition of jam.
The jam filled center is such a sweet surprise!
I love the jam filled center. Raspberry is my favorite kind of jam. Paired with vanilla – amazing.
What a beautiful post! Your pics are amazing and the cupcakes…well they look amazing too! Thanks!
Thanks so much Ann!
Your frosting looks perfect! Love the jam filling inside!
Im a sucker for raspberry jam, and these look gorgeous. Thanks Rosie!
These cupcakes remind me a little bit of Victoria Sponge cupcakes – but with additional frosting on top, and really, that can only be a good thing!
I love your blog and your recipes and have nominated you for a Liebster Award – please check it out! http://wordsandcake.blogspot.com.au/2013/04/cherry-cheesecake-trifle-for-one.html
So darn beautiful! And I love the little surprise in the center 🙂
These are so beautiful! I wish I could eat one off the page! 🙂
I have new-found appreciation for a simple vanilla cupcake after making some recently. I love your raspberry jam filling and the ripple frosting really makes them really special!
I love raspberry and vanilla together. Gorgeous cupcakes.
Holy moly! What pretty little cupcakes!
These look so pretty Rosie, love the jam in the middle!
Those are so beautiful!
Wow! Your cupcakes are so lovely! I love the filling idea! will surely give them a try! Thank you! 🙂
now, I’m jealous! 🙂
I love how your frosting has a bit of a two toned colour, and the filling of that looks so yummy!
I am crazy about jam filled treats (think sugar coated jam donuts), so these little morsels are right up my alley! Gorgeous, these are going on my must-try list.
Thanks for sharing Rosie.
Love anything that has jam in it!! Yum 🙂
About to attempt to make these, they look delicious, fingers crossed mine are as good 😉 thanks for the share.
I have just done mine. They don’t look quite cooked on the inside 😦
My frosting is quite liquidy too
I meant baked