Hey guys! What’s better than cupcakes? Jam Filled Cupcakes and this recipe is all about that! I love surprises and these cute cupcakes will surprise your taste buds!
I looove experimenting with eggless cake recipes, I just find it interesting. Now this cupcake recipe is a total success and it doesn’t have eggs and it’s completely vegan if you use plant based milk!
Perfect amount of sweetness coming from the jam an the cupcake itself. I really encourage you to make your own jams and I already have some recipes for you: Homemade Strawberry Jam and Homemade Cherry Jam!
Jam Filled Cupcakes
- 2 cups all-purpose flour
- 3/4 cup sugar or dry sweetener of choice
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 1 cup milk of choice
- 1 tsp white vinegar or lemon juice
- 1 1/2 tbsp cornstarch
- 1/2 cup vegetable oil
- 1/2 cup berries jam or any jam
Preheat your oven to 180°C and line a cupcake tin with cupcake liners. Grease the liners with a bit of oil so they can come off easily from the cupcake.
In a mixing bowl, mix the flour, sugar, baking powder, baking soda, salt and vanilla. Set aside.
In a another bowl, mix the milk with white vinegar and cornstarch until cornstarch is fully dissolved. Add the oil and mix until incorporated.
Add the wet to the dry ingredients and mix everything until a smooth batter forms.
Start by adding 1 tbsp of batter into each cupcake liner, followed by 1/2 tbsp berries jam, followed by 2 tbsp batter. Decorate with a bit of jam on top (optional).
Bake in preheated oven for 25-30 mins or until the top of the cupcakes is firm to touch.
Nutrition facts are based on a recipe made with sweetener and skimmed milk.