1/3 cup unsalted butter, softened
1 cup sugar
1 large egg
2 tsp. vanilla extract
2/3 cup whole milk
1 1/4 cups flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups seedless raspberry jam (about 12 oz.)

Preheat oven to 350°F. Line a 12-cup muffin pan with liners.

In bowl of a stand mixer (or use a hand mixer and large mixing bowl), blend butter and sugar until light and fluffy, about 1-2 minutes.

Add in eggs, vanilla extract, and milk until well combined, about 30 seconds.

Sift together flour, baking powder, and salt. Add to ingredients in bowl of mixer and blend on lowest speed setting until just combined.

Using an ice cream scoop, fill muffin cups 2/3 full with batter.

Bake at 350°F for 20 to 22 minutes until a toothpick comes out clean.

Remove from oven and cool completely.

Carve a 1-1/2-inch-wide circle about 1-inch deep into the top of each cupcake. (Trim bottoms from pieces carved out to create "caps" for cupcakes.) Fill with raspberry jam. Place caps atop cupcakes over filling.

GLAZE:

1 1/2 cups powdered sugar
3 tbsp. whole milk
1/4 tsp. vanilla extract

Whisk powdered sugar, milk, and vanilla extract until smooth.

Dip cupcakes carefully (upside-down) into glaze, letting excess drip off. (Can hold caps in place with toothpicks gently inserted on an angle, then remove when excess glaze has dripped off.)

Plate your pretty cupcakes and serve!

NOTES:

 • Try with other flavors of jam such as strawberry, blueberry, blackberry, or peach.
 • Tint glaze and decorate cupcakes with colored sprinkles for a more festive appearance. (Like bake shoppe doughnuts!)

Submitted by: Carol