Blackberry Jam Cupcakes

Total Time
30mins
Prep 10 mins
Cook 20 mins

this recipe only makes 12 cakes.. these are good plain, but outstanding with a burnt sugar icing, caramel or just plain buttercream..I have made them and decorated the top with a raspberry in the center

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.Line 12 muffin tins with paper liners.
  2. In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
  3. Set aside.
  4. In a medium bowl, beat butter till light and fluffy.
  5. With mixer on high, gradually beat in sugar, till light and fluffy --
  6. Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
  7. Blend in jam until almost but not quite blended.
  8. Spoon into prepared muffin tins.
  9. Bake until tips of cakes are spingy.about 20 minutes.
  10. cool in tins on wire rack.

Reviews

(2)
Most Helpful

Really good recipe! I added applesauce to the mix to up the moist-ness factor, and it really made them delicious. I also put a sugar, ground nutmeg, lemon zest mixture on the tops before baking and it turned out very well.

Companygirl November 21, 2007

Mom brought home a case of homemade blackberry jam from her friend when she came home from vacation, so I made a batch of these to use some of it up. The flavor was great, but I did find them to be a bit dry. To remedy the dryness issue, I frosted them with Brown Sugar Frosting (naked cupcakes aren't worth eating anyway LOL). I think I'll make another batch of these soon (since I have plenty of jam to go around!), but add more liquid or some applesauce to the batter to make them moister. Definitely a recipe I would make again (albeit with a bit of tweaking). Thanks!

Muffin Goddess August 09, 2005

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