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.
Recipe by Bakingdom at http://bakingdom.com/2014/11/yellow-cupcakes-jam-buttercream.html