Patriotic Vanilla Cupcakes with Mixed Berry Jam
Celebrate Memorial Day or the Fourth of July with these sweet Patriotic Vanilla Cupcakes with Mixed Berry Jam! Every bite is tender, full of flavor, and truly melt in your mouth delicious.
Ingredients
Jam
- 1 cup blueberries fresh or frozen
- 1 cup raspberries fresh or frozen
- 1 cup blackberries fresh or frozen
- 1 cup strawberries fresh or frozen
- 1 cup granulated sugar
- ¼ cup lemon juice
Cupcakes
- 1½ cups all purpose flour*
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- ⅔ cup whole milk room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Frosting
- 1 cup salted butter room temperature
- 2⅔ cups powdered sugar sifted
- ¾ teaspoon vanilla extract
- 3 Tablespoons heavy cream
To Finish
- red, white, and blue sprinkles
Instructions
Jam
- Combine all ingredients in a medium saucepan.
- Cook and stir over medium low heat until sugar melts, berries break down, and the mixture thickens, about 20-25 minutes.
Cupcakes
- Heat oven to 350℉.
- Line a cupcake tin with paper liners, or spray with baking spray. Set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, whisk together eggs, egg yolk, milk, oil, and vanilla.
- Pour wet ingredients over dry ingredients.
- Whisk until smooth.
- Use a 3 Tablespoon scoop to portion dough, or fill cavities ¾ full.
- Bake for 20 minutes, or until cupcakes test done.
Frosting
- With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add cream and vanilla.
- Beat until well blended.
Assembly
- Core the cooled cupcakes.
- Fill each cupcake with jam.
- Pipe frosting on top of cupcakes.
- Finish with sprinkles.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- Store-bought jam can be used instead of making your own.
- These cupcakes can be made gluten-free by using your favorite measure for measure gluten-free all-purpose flour.
- Fresh or frozen berries may be used to make the jam.
- A 6-ounce package berries = 1 cup
- While cooking, mash the berries with your spoon!
- You can strain the seeds out if you want, but you will end up with much less jam.
- Overcooked the jam? No problem! You can add a few Tablespoons of water to loosen it.
- Be careful to not over-mix your cupcake batter.
- We recommend using a large cookie scoop to ensure that each cupcake is equal in size and not over-filled or under-filled!
- If you’re unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cupcake is baked through!
- Let the cupcakes cool COMPLETELY before filling and frosting them.
- Depending on how you decorate these cupcakes, you may need more or less frosting!
Nutrition
Serving: 1cupcakeCalories: 567kcalCarbohydrates: 78gProtein: 4gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 93mgSodium: 292mgPotassium: 128mgFiber: 2gSugar: 63gVitamin A: 653IUVitamin C: 15mgCalcium: 72mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.