Vanilla Cupcakes with Homemade Raspberry Jam

What is better than a simple vanilla cupcake? Why a simple vanilla cupcake stuffed full of deliciously zingy homemade raspberry jam, of course! Learn how to make both in this brand new recipe for Vanilla Cupcakes with Homemade Raspberry Jam from Mr Baker’s Cakes.

One of my favourite things about the summer months is all of the delicious British fruits coming into season. As I’ve mentioned time and time again here on Mr Baker’s Cakes: The Blog, I love baking with fresh seasonal fruits and vegetables, and this recipe makes the most of one of my favourite types of British berry, the raspberry.

Somehow managing to be both tart and sweet at the same time, raspberries are a delicious fruit to bake with as they complement a sweet flavour like vanilla incredibly well.

In this recipe, I’ll show you how to whip up a batch of my vanilla cupcakes, before talking you through the simplest jam recipe you’ll ever find. Finally, we’ll bring them together with a swirl of vanilla buttercream to create my Vanilla Cupcakes with Homemade Raspberry Jam – the ultimate summertime treat.

And the best part? Once you’ve mastered this recipe, you can use it create a whole host of cupcakes with jammy centres – simply switch out the raspberries for any other fruits that take your fancy!

This recipe makes 12 large cupcakes.

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Vanilla Cupcakes with Homemade Raspberry Jam


  • Author: Mr Baker's Cakes
  • Prep Time: 30mins
  • Cook Time: 30mins (plus cooling)
  • Total Time: 60mins
  • Yield: 12 1x
  • Diet: Vegetarian

Description

What is better than a simple vanilla cupcake? Why a simple vanilla cupcake stuffed full of deliciously zingy homemade raspberry jam, of course! Learn how to make both in this brand new recipe for Vanilla Cupcakes with Homemade Raspberry Jam from Mr Baker’s Cakes.


Ingredients

Units Scale

For the cupcakes:

  • 175g butter
  • 175g caster sugar
  • 3 eggs, beaten
  • 175g self raising flour, sieved
  • 1tsp vanilla bean paste

For the filling:

  • 500g raspberries
  • 500g granulated sugar

For the topping:

  • 150g butter
  • 300g icing sugar
  • 1tbsp vanilla bean paste

Instructions

Begin by preheating your oven to 180C/160C fan/gas 4 and lining a 12-hole muffin tin with large cupcake cases.

Next, add all of the cupcake ingredients to the bowl of your stand mixer and mix on a low speed for around 30 seconds.

Scrape around the edges of the bowl and then mix again on a medium speed for around 60-90 seconds, until the mixture is light and smooth.

Divide the mixture evenly between the cupcake cases and bake in the centre of your oven for around 24-27 minutes (until golden brown and the mixture stops ‘singing’).

While the cupcakes are in the oven, place the raspberries and sugar into a saucepan and cook over a low heat until the fruit collapses and the sugar fully dissolves.

Once the sugar has fully dissolved and the mixture does not feel gritty, turn up the heat and bring the mixture to the boil. Cook the jam at a full rolling boil for around five minutes.

Turn off the heat and use a slotted spoon to skim off any scum that has collected on the top of the mixture.

Transfer the jam to a low flat container with a large surface area (such as a baking tray or casserole dish) and leave to cool completely.

Remove your cupcakes from the oven and leave to cool in the tin for five minutes, before transferring them to a wire rack to cool completely.

To make the buttercream, begin by creaming your butter until very pale and smooth. This may take a while, but the longer you leave it, the better.

Add in the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next.

Add the vanilla bean paste and mix through thoroughly.

When your cakes are fully cooled, use a cupcake corer or a sharp knife to remove the centres.

Use a spoon or a piping bag to fill the hollowed-out centres with your homemade raspberry jam and then place the removed centre back on top.

Next, use a piping bag with a closed star tip to pipe a rosette of buttercream onto each cupcake, before drizzling the top with some more homemade raspberry jam.

 

Notes

Once the buttercream has set, store your cupcakes in an airtight container for up to three days at room temperature.

  • Category: Cupcakes

Keywords: homemade jam; homemade jam recipe; filled cupcakes;

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