These Jam Filled Cupcakes feature soft, moist vanilla cupcakes with a sweet surprise center of strawberry jam, topped with creamy, buttery frosting. Perfect for parties, special occasions, or as a delightful homemade treat.

Ingredients

For the Cupcakes

1 ½ cups (225 g) all-purpose flour (or cake flour)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113 g / 1 stick) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
¾ cup (180 ml) milk (whole or 2%)
½ cup (125 g) plain Greek yogurt
2 teaspoons pure vanilla extract

For the Frosting

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

Filling

Strawberry jam

Instructions

Preheat the Oven
- Preheat oven to 350°F (180°C) and line 16 muffin tin spaces with paper liners.
Prepare Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Prepare Wet Ingredients
- In another bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
Combine Batter
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Mix in milk and Greek yogurt. The batter will be thick.
Bake the Cupcakes
- Scoop the batter into the lined muffin tins, filling each about ¾ full.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before filling.
Fill with Jam
- Cut a 1-inch deep piece from the center of each cupcake using a small knife, cupcake corer, or wide end of a piping tip.
- Fill each cavity with 1 tablespoon of strawberry jam. Replace the top piece if desired.
Make the Frosting
- Beat softened butter with a hand mixer until light and creamy.
- Gradually add powdered sugar, milk, vanilla extract, and food coloring if using. Mix until smooth and fluffy.
Frost the Cupcakes
- Pipe or spread frosting on top of each cupcake. Chill slightly before serving if preferred.

Why You’ll Love This Recipe

Soft, moist cupcakes with a sweet jam surprise in every bite
Creamy, buttery frosting that complements the fruity filling
Perfect for birthdays, tea parties, or festive occasions
Easy to make at home with simple ingredients

Tips

Use room temperature ingredients for the best texture.
Do not overmix the batter; overmixing can make cupcakes dense.
Chill cupcakes briefly before frosting to prevent frosting from melting.
Use a piping bag for a neat, professional frosting finish.

Variations and Substitutions

Jam Options: Raspberry, blueberry, apricot, or any favorite jam.
Frosting: Cream cheese frosting can be used for a tangy twist.
Dietary Substitutions: Use dairy-free butter and milk for vegan cupcakes.
Flavor Enhancements: Add lemon or orange zest to the batter for a citrusy flavor.

FAQs

Can I make these cupcakes ahead of time?
Yes, bake and store in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.

Can I use store-bought frosting?
Absolutely, store-bought frosting works if you want a quicker option.

Can I fill the cupcakes with other fillings?
Yes, use chocolate ganache, caramel, or Nutella for a different flavor twist.

Do I have to use Greek yogurt?
No, you can substitute with plain yogurt or sour cream for similar results.

Serving and Suggestions

Serve at room temperature for the best flavor and texture.
Garnish with fresh berries, sprinkles, or edible flowers for a festive touch.
Pair with tea, coffee, or milk for a delightful snack or dessert.
Ideal for birthday parties, baby showers, or casual family gatherings.