Jam Drop Cupcakes
A delightfully soft and fluffy vanilla cupcake with a burst of fruity jam flavor in the middle.These jam drop cupcakes are so easy to make and are perfect for packing into school lunchboxes.
Why jam drop cupcakes are so good
These cupcakes come out perfect every time. Not only are they super soft and light but they also have an amazingly delicate crumb and a delicious flavour. With a simple to follow recipe these are an easy and reliable cupcake that everyone will love.
Bake your favorite jam right into the center for that burst of fruity flavor with minimal effort. These cupcakes are so good on their own that you really do not need to top them with frostings or decorations.
Ingredients
Jam – Use whatever jam you like. I have used raspberry for mine.
Butter- Use salted butter. Make sure your butter is very soft before starting. This recipe will work with a dairy free margarine, just make sure to add a bit of salt to make up for the difference.
Icing sugar – This keeps your cupcakes super soft and light while adding a good amount of sweetness.
Eggs – One whole egg and one egg white I like to store excess egg whites in the freezer when making homemade ice cream so this is a great way to use one of them up.
Essences – Vanilla and almond essences give these cupcakes a wonderful flavor.
Cream – Cream adds a little more richness to these cupcakes. You could use yogurt or coconut cream in its place if you like.
Milk – Whole milk or light milk will work well for this recipe. You can also use a dairy free alternative like soy or oat milk.
Flour – Plain white all purpose flour.
Cornflour – This helps keep the crumb of your cupcakes super light and fluffy.
Baking powder – To help your cupcakes rise.
Tips and tricks
Someone in your house is not a jam fan? I always save a bit of the cupcake batter for a couple of chocolate chip cupcakes for my youngest child who is not a jam fan. Mix a handful of chocolate chips into the leftover batter spoon it into cupcake cases and sprinkle over some more chocolate chips to decorate. Then simply bake them along side your jam cupcakes.
Lumpy batter? Sometimes cupcake batters can get a bit lumpy when mixing. To fix this you can sieve the batter before spooning the cupcake batter into your cupcake cases.
Do not overfull your cases. These cupcakes do rise when baking so make sure that you have not fulled your cupcake cases to more than 3/4 fill.
Storing your jam drop cupcakes. Store in a sealed container at room temperature for up to 5 days.
Jam Drop Cupcakes
Ingredients
Method
- Line 18 holes of 2 muffin trays with cupcake cases
- Preheat your oven to 160 degrees (fan bake)
- In a large bowl combine together the butter and sugar. Mix until smooth and well combined
- Add in the eggs and the essences, then mix together well.
- Add in the remaining ingredients and gently fold the ingredients. until everything has just combined.
- Add one heaped spoonful of the mixture into each of the prepared cupcake cases. Spread it out a little bit, leaving a slight indent in the center.
- Using a small teaspoon, dollop a spoonful of jam into the centre of each cupcake. Take care to keep the jam in the center and not spilling out to the edges.
- Add another, smaller spoonful of batter on top of the jam filling. The cupcake cases should be 3/4 fill, if they are not then you can add in a little more batter on top.
- Bake in your preheated oven for 18 minutes or until the cupcakes are golden and fully baked through.
- Allow your cupcakes to cool slightly, then dust with a little bit of icing sugar to serve.
Notes
Thank you so much for taking the time to read through my jam drop cupcakes recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
