Vanilla Jam cupcakes
One thing I really enjoy baking is the simple vanilla cupcake. These delicious vanilla jam cupcakes may just be my favourite type! Sometimes I’ll add chocolate chips or sprinkles. But when I decided to create these absolute sweet and satisfying vanilla jam cupcakes, I knew I had a winning combination. What’s great is that you can add any sort of jam you want. Hell, if you prefer chocolate in the centre, you can even do that! Another incredible thing to note with these cupcakes is how moist they are. One thing I hate is dried out anything, and with these vanilla jam cupcakes recipe, you don’t need to worry about that!
The frosting I use for these vanilla jam cupcakes is also delicious. A simple powdered sugar frosting that you can do whatever you want with it. They can be enjoyed just plain with a few sprinkles on top, or coloured to match any occasion. For example, for valentine’s day, dying them pink will add a nice romantic mood to an evening with your loved one! Vanilla jam cupcakes really are scrumby and so simple to make, that you would honestly be missing out if you don’t try them just once!
Equipment I use
All I use for these simple vanilla jam cupcakes a good quality cupcake tin, a bowl, and a mixer. However, you really don’t need a mixer if you don’t have one. A spoon and some elbow grease are really the only things you need! However, a mixer does make things go a little bit quicker. As for the frosting on top, a piping bag makes things handy and you can create the pretty swirl pattern on top. Whenever I make cupcakes (or muffins), I also always use an ice cream scoop to help portion out the batter between the liners. This really helps keep things even and I find it less messy.
If you really enjoy cupcakes (or sweet things), check out my other sweet recipes here! Or if you’re more of a savoury person, I have a whole variety of savoury treats that will satisfy you!
Other recipes you may also enjoy:
Ingredients
-
For the cupcake
- For the frosting
Instructions
-
For the cupcakes
- Preheat oven to 180°c (or 350°F). Pre-prepare the cupcake tins with liners and lightly coat these with baking spray.
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt and mix until combined. Set to the side.
- In a mixer (or another large bowl with an electric whisk), add the eggs, milk, oil, and vanilla extract and mix until combined. (Tip: Add eggs 1 at a time so they are fully incorporated).
- Once mixed, with a cup, add the dry ingredients into the wet ingredients. Mix slowly each time until combined. Continue until all dry ingredients are mixed into the wet.
- With the mixer running, slowly pour in the water into the mixture. Make sure to scrape down the sides. Do this until everything is mixed together. Note: The mixture WILL be quite runny!
- Transfer the mixture into the cupcake liners, halfway up. Bake these for 15 - 17 minutes or until a toothpick comes out with a possible few moist crumbs. (Tip: An ice cream scoop is your friend here, will make transferring the batter into the liners super easy!)
- Once baked, remove the cupcakes from the oven and leave to cool in tray for 2 minutes (important, otherwise they will fall apart!). Once cooled, transfer to cooling rack and leave to cool completely before applying frosting. For the frosting
- In a mixer (or large bowl with an electric mixer), mix the butter until super soft.
- Once soft, add one cup of powdered sugar and slowly mix to combine. Keep doing this while scraping down the edges until fully combined.
- Add the vanilla to the mixture and mix to combine. Add the milk/heavy cream to the mixture until you reach a not-too-stiff / not-runny icing. If your mixture becomes too runny, add more powdered sugar! (Tip: If you want to colour your frosting, now is the time to do so! Add the amount of food colouring/gel to the mixture and mix until combined.)
- Put the frosting into a piping bag and start decorating your cupcakes.