Introduction: Mini Yellow Cupcakes With Jam Frosting

Picture of Mini Yellow Cupcakes With Jam Frosting

Who doesn't love a comforting MINI yellow cupcake? This time, with a twist!

Step 1: Ingredients

Picture of Ingredients

- 1-1/4 cups of all-purpose flour

- 1/2 tsp of baking soda

- 1 tsp of baking powder

- 1/2 tsp of salt

- 3/4 cup of white, granulated sugar

- 2 eggs

- 1 tsp of vanilla extract

- 1/2 cup of canola or vegetable oil

- 1/2 cup of buttermilk (1/2 cup of milk with 1/2 tsp of lemon juice, and let sit for 5 minutes before using)

- 1/2 cup of shredded, sweetened coconut (optional)

For jam frosting:

- 2 cups of confectioner's sugar

- 2 tbsp of milk

- 2 tbsp of unsalted butter, softened to room temperature

- 1 tbsp of your favorite jam (I used blackberry pomegranate.)

Step 2: Wet Ingredients

Picture of Wet Ingredients

1. Fill a mini cupcake pan with mini cupcake liners. Preheat oven to 350˚F.

2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a standing, electric mixer, beat eggs. Once fully beaten, add sugar, and beat until well incorporated. Add canola and vanilla extract, and beat for 30 seconds.

Step 3: Dry Ingredients & Milk

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4. Alternate adding the flour mixture and buttermilk to egg mixture, and beat until well incorporated. Fold in the shredded coconut (optional).

Step 4: Bake

Picture of Bake

5. Pour about a tablespoon of batter into each cupcake liner. Bake cupcakes for 10-12 minutes or until a toothpick inserted in center comes out clean.

Step 5: Prepare Frosting

Picture of Prepare Frosting

6. While the cupcakes are cooling, prepare frosting. To prepare frosting, beat butter in a medium-sized bowl. Beat in confectioner's sugar and milk, alternating each. Lastly, beat in your favorite jam to produce your desired color. No food coloring necessary!

Step 6: Finishing Touches

Picture of Finishing Touches

7. Frost cupcakes once they are completely cool. Add finishing touches such as sprinkles or fresh fruit (sprinkle pomegranate seeds!), and enjoy!

Comments

ashervivi88 (author)2015-08-27

Great photos! I don't really like this kind of buttercream, but the cupcakes look good!

arete01 (author)2015-08-24

coconut oil makes good fluffy cakes, and it does not taste/smell coconut or anythink else.

arete01 (author)2015-08-23

they look gorgeous... But why canola oil? I would use a better quality oil for such a beautiful and tasty cake! Anyway I will make it, maybe using sunflower or corn oil

Anessa Petteruti (author)arete012015-08-23

Sunflower oil would work! You could also use melted coconut oil to complement the coconut flakes! :)

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