Raspberry jam sweetens up the cupcake batter just a bit, pairing perfectly with easy cream cheese frosting.
For more jammy treats from Rach's go-to dessert guy and former culinary producer Grant Melton, check out his recipe for Blueberry-Almond Jam Bars.
- 1 ½ cups flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup butter, softened
- ¾ cup granulated sugar
- One 10-ounce jar raspberry jam
- 2 eggs
- ½ cup buttermilk
- 8 ounces cream cheese
- ½ cup butter, softened
- 3 cups confectioners' sugar
- ½ teaspoon salt
Preheat oven to 350˚F. Line 18 muffin tin cups with paper liners.
For the cake, in a medium bowl, whisk together flour, baking soda and salt.
In a stand mixer, cream together the butter, granulated sugar and ½ cup jam. Once combined, add the eggs, one at a time, until incorporated. With the mixer running on low, add half of the dry ingredients followed by half of the buttermilk. Once incorporated, add the rest of the dry ingredients followed by the last of the buttermilk. Divide the batter among the 18 lined cupcake tins.
Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted in the middle of the cupcakes. Remove from the oven and let cool completely before frosting.
To make the frosting, place the cream cheese and butter in the bowl of a standing mixer and combine on medium speed. With the mixer running on low, add in the confectioners' sugar, ½ cup at a time. Once the sugar has been incorporated, add the salt.
Once the cupcakes are cool, top each with a dollop of frosting. Using an offset spatula, spread the frosting and make a little well in the center. Using the remaining jam, add a spoonful of jam to top each cupcake.