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

Step 1: 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

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

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

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

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

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