Preheat oven:
Set to 350°F (175°C) and lightly grease or line a square or round cupcake tin.
Mix dry ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar:
In a large mixing bowl, beat butter and sugar together until pale and fluffy (about 2–3 minutes).
Add eggs & vanilla:
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine wet & dry:
Add half of the dry mixture, then milk and yogurt (if using), then the rest of the dry ingredients. Mix just until combined — don’t overmix.
Fill molds:
Spoon batter into cupcake molds (about 2/3 full). Add a small spoonful of jam in the center of each.
Bake:
Bake for 18–22 minutes or until golden on top and a toothpick inserted near the edge comes out clean.
Cool:
Let cool for 5–10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes & Tips
Jam choice: Thick jams work best (avoid runny ones).
Filling alternative: You can also use Nutella, lemon curd, or cream cheese filling.
Butter: Always use room-temperature butter for better texture.
Don’t overmix: This ensures the cupcakes stay soft and fluffy.
Storage: Keep in an airtight container for up to 3 days at room temperature, or refrigerate for 5 days.
Servings
Makes 12 cupcakes (each about 80g when baked).
Nutritional Information (Per Cupcake)
Nutrient Amount
Calories 220 kcal
Carbohydrates 28 g
Protein 3 g
Fat 10 g
Saturated Fat 6 g
Sugar 17 g
Fiber 0.5 g
Sodium 120 mg
(Values are approximate and vary with ingredient brands.)
Benefits
Quick and easy — only 5 minutes of prep time.
Buttery and moist texture that melts in your mouth.
Great for snacks, parties, or lunchbox treats.
Can be customized with your favorite fillings.
Q & A
Q: Can I use margarine instead of butter?
A: Yes, but butter gives a richer flavor and better texture.
Q: Can I make these gluten-free?
A: Use a 1:1 gluten-free baking flour blend.
Q: How can I make them extra moist?
A: Add 2 tbsp of oil or yogurt to the batter.
Q: Can I freeze them?
A: Yes! Freeze cooled cupcakes (without icing) for up to 2 months. Thaw before serving.
Q: Why did my cupcakes sink in the middle?
A: Overmixing or opening the oven door early can cause sinking. Make sure your baking powder is fresh.
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