My mom died last year just after Mother’s Day… so this year is kinda difficult for me. I’m in a new country, away from family and missing my Mom. So, what did I decide to do to make things a little easier? Make cupcakes for my new friends who are all fantastic mothers!
I used a simple recipe for the cupcakes and mixed in my favorite raspberry jam then topped them with a vanilla bean buttercream. But… to fancy them up, I piped flowers, rosettes and some sweet decorations. They turned out pretty cute if you ask me!
JavaCucpake’s Raspberry Jam Cupcakes
Makes about 30 cupcakes
1 cup unsalted butter, room temperature
2 cups sugar
3 eggs, room temperature
1 tsp vanilla
3/4 cup sour cream
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/4-1/2 cup of your favorite raspberry jam
- Preheat oven to 350 F degrees. Line your Cupcake pans with liners.
- Cream together the sugar and butter. Add the eggs one at a time and mix until light and fluffy.
- Mix in the vanilla and sour cream and beat until fluffy again. Don’t forget to scrape the sides of the bowl.
- In another bowl, sift together the flour, baking soda, baking powder and salt.
- In thirds, add the flour to the wet mixture alternating with the milk. Begin and end with the flour. Mix only until combined.
- Scoop about a tablespoon of batter into the cupcake liner, making sure it covers the bottom of the liner. Scoop 1 teaspoon of jam on top of the batter then top with another tablespoon of batter. With a toothpic, gently mix the jam and batter together in the liner. Don’t mix too much, you want nice ribbons of jam running through the cupcake when it’s done.
- Bake for 18-22 minutes or until a toothpic comes out clean.
- Cool completely before frosting.
Vanilla Bean Buttercream
1 cup unsalted butter, room temperature
2 lbs of powdered sugar, sifted
2 vanilla beans, split and scraped of the seeds
2 tsp vanilla extract
1/2 scant cup milk
- Cream the butter.
- One cup at a time add the powdered sugar. Once it becomes too stiff to beat, slowly add a tablespoon of milk to loosen it up.
- Add the vanilla beans and vanilla extract.
- Add the rest of the sugar and milk. You may not need all the milk, only add enough until you get the consistency you desire.
- Mix on high for 3-4 minutes.
- Color with food coloring gel and frost your cupcakes!
*Tips & Tricks*
To make rosette’s use a large star tip (Wilton 1M is what I used). Start in the center of the cupcake, holding the bag straight up (90 degree angle from the cupcake), and apply pressure to the bag pushing frosting out creating a star. Without decreasing pressure, pipe frosting clockwise around the star beginning and 9:00, then 12:00, then 3:00, then 6:00 and back at 9:00. I found that the rosettes looked better when I piped the outter circle really close to the star. If you search on YouTube, you’ll be able to find video tutorials on how to make rosettes! 🙂 Good luck!
I am so sorry about our mom, your cupcakes are so beautiful.. your mom would have loved them
*hugs*
Thank you Michelle 🙂
This is a lovely tribute to your mom. I think your cupcakes look fantastic.
I tried your recipe. The flavours worked, but I had problems with the raspberry jam falling to the bottom of the cupcake. It might have been that my mix was lightly more liquid. But next time I will place the jam just under a thin layer at the top of the cake, swirl more until the jam makes swirls at the top more defined.
Was your jam thin? Or thick? Try a thicker jam next time and really carefully swirl it into the batter. 🙂 Practice makes perfect!
Just came across these beauties on pinterest. I know it’s a long-ago post, but just lovely!
Thank you, my sweet friend! <3 xoxo
Can these cupcakes be stored at room temperature?
They could – but I wouldn’t recommend it for more than 48 hours.