My girls love cupcakes so I bake when they’re home on weekends. Seems to be the only practical time to do it anyway. A cupcake recipe usually yields eight to 12 cupcakes which are too much for Speedy and myself. But when everyone’s home, eight to 12 cupcakes are rarely too much.
Last night, I was baking butter cupcakes with vanilla streusel topping when I realized that I still hadn’t written about the cupcakes that I baked last weekend — real pleasers that will make you smile as the jam oozes out with the first bite.
There’s really no special technique for making them. You just have to have good thick jam (fruit preserves are better because they’re thicker) and an excellent cupcake recipe (I recommend the basic butter cake / cupcake recipe in the archive).
You make your cake batter. You line your muffin pans and fill them halfway and you drop heaping teaspoonfuls of jam or fruit preserve at the center of each.
You cover the jam with more batter.
Then, you bake the cupcakes in a preheated 350F oven for 20 to 25 minutes.
And you have your jam-filled cupcakes. So good. No need for frosting. Just pair with coffee or tea.