Raspberry Jam Cupcakes

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

1. Preheat oven to 350 F degrees.  Line your cupcake pans with liners.
2. Cream together the sugar and butter.  Add the eggs one at a time and mix until light and fluffy.
3. Mix in the vanilla and sour cream and beat until fluffy again.  Don’t forget to scrape the sides of the bowl.
4. In another bowl, sift together the flour, baking soda, baking powder and salt.
5. In thirds, add the flour to the wet mixture alternating with the milk.  Begin and end with the flour.  Mix only until combined.
6. 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.
   

   Swirled jam and batter

7. Bake for 18-22 minutes or until a toothpic comes out clean.
   

   Fresh out of the oven

8. 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

1. Cream the butter.
2. 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.
3. Add the vanilla beans and vanilla extract.
4. 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.
5. Mix on high for 3-4 minutes.
6. 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!