Jam & Vanilla Cupcakes

My blog post of the vegan pumpkin loaf seemed too healthy for a Saturday posting so I felt the necessity of posting another recipe of pink and white cupcakes I made last week.




The cupcake batter was the same, except I added a teaspoon of jam into each cupcake after they were finished baking.




I wanted the swirled frosting look and although I’ve seen multiple ways of making it (coloring the sides of the piping bag then putting in the white frosting; ladling in the 2 frostings in the same piping bag), I found a technique that is super easy: using 3 piping bags. It makes for a clean, crisp swirl.




Makes 12 cupcakes


The Vanilla Cupcakes


2 eggs, separated

½ cup sugar

1 ½ tsp pure vanilla extract

1 ¼ cup flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup buttermilk

½ cup vegetable oil

¼ cup raspberry jam


  1. Preheat the oven to 350°F or 180°C. Line a cupcake pan with paper liners.
  2. In the bowl of an electric mixer, whisk 1 whole egg, 1 egg white, the vanilla extract, and the sugar on high speed until light and fluffy.
  3. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients into the egg mixture, and beat until well incorporated.
  5. Add ½ of the buttermilk, then ½ of the oil, scraping down the bowl after each addition. Pour in the remaining buttermilk and the remaining oil and whisk until batter is smooth.
  6. Fill each liner to the top with batter.
  7. Reduce your oven temperature to 325°F or 170°C and bake for 15-20 minutes or until cupcakes are puffed up and golden and a toothpick comes out clean.
  8. Let cool before adding the jam.
  9. With the tip of a clean knife, cut out the center of each cupcake and ladle in a 1 teaspoon of jam.
  10. Allow the cupcakes to come to room temperature before frosting.




The Swirled Buttercream


1 cup (250 g) unsalted butter

4 cups (400 g) icing sugar

1 tbsp (10 ml) vanilla extract

½ tsp salt

¼ cup (60 ml) milk

¼ cup raspberry jelly

Red food coloring


  1. Prepare 3 piping bags, 2 small and 1 large. Fit a piping tip on the large one but not on the other 2.
  2. In the bowl of an electric mixer, whip the butter for 5 minutes on medium speed until it becomes very pale and creamy.
  1. Add sugar, milk, vanilla, and salt, and mix on low speed for 1 minute, then on medium speed again until your frosting is very fluffy (another 5 minutes).
  2. Place half of the frosting in a small piping bag.
  3. Whisk the raspberry jelly in the other half, then color with food coloring to make it a true pink (this is optional of course). Place it in the other small piping bag.
  4. Cut off the tips of the 2 small piping bags and place them side by side in the larger one.
  5. Swirl out your frosting.




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