Jam Filled Cupcakes

Ingredients

For The Cupcakes:

• 1 ½ cups (225 g) all purpose flour (plain flour in the UK and Aus), cake flour also works
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) (113 g) unsalted butter
• ¾ cups (150 g) granulated sugar
• 2 large eggs 50-55g / 2oz each, at room temperature
• ¾ cup (180 ml) milk whole or 2% (whole or semi-skimmed)
• ½ cup (125 g) Greek yogurt plain
• 2 teaspoons pure vanilla extract

For The Frosting:

• 1 cup (225 g) unsalted butter
• ¼ cup (60 ml) whole milk or 2%
• 4 cups (500 g) powdered sugar
• 1 teaspoon pure vanilla extract
• Pink food coloring optional

Filling:

• Strawberry jam

Instructions

1. Preheat the oven to 350°F/180°C and line 2 muffin tins with paper liners, using 16 spaces.
2. In a medium sized mixing bowl, mix together flour, baking soda, baking powder, and salt.
3. In another mixing bowl beat together the butter with the sugar until light and fluffy.
4. Beat in eggs, one at a time. Mix in vanilla extract.
5. Add dry ingredients into wet ingredients and whisk mix until just combined. Do not over-mix! Mix in milk and yogurt. (batter will be thick)
6. Scoop batter into 16 lined muffin tins filling ¾ full, and bake at 350°F/180°C for 20 minutes or until a toothpick comes out clean.
7. Completely cool the cupcakes. cut in about 1 inch deep piece from the top of each cupcake, and fill each with 1 tbsp strawberry jam.
8. Use a small knife, a cupcake corer, or the wide end of a piping tip to create a 1-inch deep hole in the center of each cupcake. Fill each space with 1 tablespoon of strawberry jam.

To Make The Frosting:

1. Beat softened butter using a hand mixer until light and creamy. Add powdered sugar, milk, vanilla, and food coloring if desired. Frost the cupcakes and chill.