Craving a mouthwatering dessert that's both delicious and egg-free? Look no further! These Blueberry Jam Cupcakes are about to revolutionize your baking game. Imagine biting into a soft, tender cupcake bursting with sweet blueberry swirls, creating a symphony of flavors that will make your taste buds dance with joy. Perfect for those with egg allergies or anyone looking for a simple yet spectacular treat, these cupcakes are so good, you won't believe they're eggless!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup milk
- 1/4 cup blueberry jam
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Whisk these dry ingredients together until well combined.
- In another mixing bowl, cream together 1/2 cup of softened butter and 1 cup of sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Gradually add 1 cup of milk to the butter and sugar mixture, mixing continuously until fully incorporated.
- Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1/4 cup of blueberry jam into the batter, ensuring it is evenly distributed but do not overmix, as you want to maintain some swirls of jam in the batter.
- Using a spoon or a cupcake scoop, fill each cupcake liner about 2/3 full with the batter, leaving some space for the cupcakes to rise.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
- Once cooled, you can optionally top the cupcakes with additional blueberry jam or a dusting of powdered sugar for decoration.
- Enjoy your delicious Egg Less Blueberry Jam Cupcakes with a cup of tea or coffee!
Tips
- Room Temperature Matters: Ensure your butter and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Jam Swirling Technique: For beautiful jam swirls, use a toothpick to gently create marbled patterns after adding the jam.
- Check for Doneness: Always use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let cupcakes cool completely before adding any frosting or decoration to prevent melting.
- Storage Tip: Store these cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Customize Your Cupcakes: Experiment with different types of jam or add a light glaze for extra flavor!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
