Get ready to elevate your baking game with these irresistible Raspberry Filled Vanilla Cupcakes that are about to become your new obsession! Imagine biting into a perfectly soft, vanilla-infused cupcake with a surprise burst of tangy raspberry jam hidden in its center - it's like a flavor explosion that will transport you to dessert heaven. Whether you're a baking novice or a seasoned pro, these cupcakes are guaranteed to impress everyone from family gatherings to fancy dinner parties.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the large eggs one at a time to the butter-sugar mixture, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed to ensure everything is well combined.
- Pour in the milk and vanilla extract, and continue to mix on low speed until the ingredients are fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; a few small lumps are okay.
- Evenly distribute the cupcake batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake the cupcakes in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, use a small knife or a cupcake corer to create a small hole in the center of each cupcake.
- Fill each hole with raspberry jam, using a spoon or a piping bag for more precision.
- Optional: If desired, top the filled cupcakes with your favorite frosting or whipped cream, and garnish with fresh raspberries for an extra touch.
- Serve the raspberry filled vanilla cupcakes and enjoy your delicious homemade treat!
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep cupcakes light and tender.
- Check Doneness Carefully: Use the toothpick test - it should come out clean with just a few crumbs.
- Cooling is Crucial: Allow cupcakes to cool completely before filling to prevent jam from melting.
- Filling Technique: Use a cupcake corer or small knife to create uniform holes for even jam distribution.
- Jam Selection: Choose a high-quality raspberry jam for the most intense flavor.
- Optional Elegance: Garnish with fresh raspberries or a light dusting of powdered sugar for a professional touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
