Simple Yellow Cupcakes with Easy Jam Buttercream

Simple Yellow Cupcakes with Easy Jam Buttercream from BakingdomI made these cupcakes several weeks ago, way back before my Disney trip. Summer was drawing out, all my friends had moved back to the U.S. or Canada, or were traveling for the summer. I was homesick and lonely. Obviously, the answer was easy, delicious, happy cupcakes. Really happy cupcakes. Pink frosting, pinwheels, ballerinas, and sprinkles…pure happy. And they totally did the trick!

Now, Autumn is in full swing, Thanksgiving is right around the corner, everything is pumpkin spice-everything, all of my friends have returned from their travels (or will soon), and I’ve been blessed to meet even more new friends…but you know what? I still wouldn’t mind some happy little cupcakes. Because happy cupcakes are happy. Any time.

Happy Pinwheel Cupcakes from BakingdomI went with a very simple homemade yellow cupcake recipe for these, but you can totally sub in a cake mix recipe, too. As for the frosting, I really wanted something fruity, but not complicated. I have an irresistible raspberry frosting, made with fresh raspberry puree, but I didn’t want to deal with pureeing any fruit, sieving it, and all the work involved. Instead, I totally just stirred a whole bunch of raspberry jam into my favorite buttercream recipe. A little dash of lemon juice, and voila! Easy, fruity, completely delicious buttercream.

Happy Spinning Pinwheel Cupcakes from BakingdomNext came sprinkles (I used SprinkleBakes‘ own sprinkle mix…trust me, that woman knows happy) and pinwheels. Serious question: is there anything happier than a simple little pinwheel?? I’m really not sure that there is.

Sweet Ballerina Cupcakes from BakingdomWell, I mean, okay…ballerinas are pretty dang happy. Sometimes, you just need a happy cupcake. :)

Enjoy!

Simple Yellow Cupcakes with Easy Jam Buttercream
 
Makes 12 standard cupcakes Recipes by Darla
Ingredients
FOR THE CUPCAKES
  • 1½ cups (190 grams) all-purpose flour
  • ½ cup (100 grams) sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick or 113 grams) unsalted butter, at room temperature
  • ½ cup (113 grams) sour cream
  • 2 eggs, at room temperature
  • 1 teaspoon (5 ml) vanilla extract
FOR THE FROSTING
  • ½ cup (1 stick or 113 grams) unsalted butter, at room temperature
  • ½ lb. (about 2 cups or 250 grams) confectioners' sugar
  • pinch of salt
  • ¼ to ½ cup raspberry (or preferred flavor) jam (preferably seedless)
  • about 2 tablespoons (30 ml) heavy cream
  • 1 teaspoon (5 ml) vanilla extract
  • 1 to 2 teaspoons lemon juice (to taste)
  • Food coloring (optional)
Instructions
  1. To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.
  2. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
  3. Place two tablespoons of batter in each of the paper liners in the prepared muffin pan.
  4. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
  5. To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt until combined. Add the jam, and a tablespoon of heavy cream, and whisk on high for 4 minutes, until light and fluffy. Stir in the lemon juice to taste. If the frosting is too thick, add more cream, ½ teaspoon at a time, until desired consistency is reached.
  6. Stir in the vanilla, and add food coloring, if desired.

 

Supplies:

SprinkleBakes Favorite Sprinkle Mix
Pinwheel Cupcake Toppers
Ballerina Cupcake Toppers

 

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