Close
Ingredients
| all-purpose flour (unsifted): 1 1/3 cups |
| baking soda: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| salt: 1/2 tsp |
| salted butter: 6 Tbl (softened) |
| light brown sugar (packed): 1/3 cup (packed) |
| eggs: 1 (large) |
| vanilla extract: 1 tsp |
| buttermilk: 1/3 cup |
| seedless raspberry jam: 2/3 cup |
Blackberry Jam Cupcakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350*.Line 12 muffin tins with paper liners.
- In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
- Set aside.
- In a medium bowl, beat butter till light and fluffy.
- With mixer on high, gradually beat in sugar, till light and fluffy --
- 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.
- Blend in jam until almost but not quite blended.
- Spoon into prepared muffin tins.
- Bake until tips of cakes are spingy.about 20 minutes.
- cool in tins on wire rack.