Jam Filled Cream Cheese Cupcakes

Indulge in the sweet and tangy perfection of Jam Filled Cream Cheese Cupcakes, a delightful treat that combines rich, velvety cream cheese with bursts of fruity jam hidden at the center of each bite. These cupcakes boast a buttery, tender crumb and are baked to golden perfection, making them a showstopper for parties, brunches, or afternoon snacks. The secret lies in the luscious combination of cream cheese in the batter and a dollop of your favorite jam—be it strawberry, raspberry, or another fruity favorite—that creates a surprise-filled center bursting with flavor. Finished with a light dusting of powdered sugar, these easy-to-make cupcakes come together in under an hour, making them an irresistible choice for any occasion. Whether you're baking for a crowd or treating yourself, these jam-stuffed delights deliver endless sweetness and satisfaction!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:22 mins

Total Time:42 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 cups granulated sugar
• 2 large eggs
• 1.5 teaspoons vanilla extract
• 0.5 cups milk
• 0.5 cups jam (strawberry, raspberry, or your choice)
• 2 tablespoons powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter and cream cheese together until smooth and fluffy, about 2-3 minutes.

Step 4

Add the granulated sugar to the butter and cream cheese mixture, and beat until light and creamy, about 2 minutes.

Step 5

Mix in the eggs, one at a time, until fully incorporated. Then, add the vanilla extract and blend until smooth.

Step 6

Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until the batter is smooth; do not overmix.

Step 7

Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.

Step 8

Using a small spoon or the handle of a wooden spoon, make a small indentation in the center of each cup of batter. Fill each indentation with about 1 teaspoon of jam.

Step 9

Bake in the preheated oven for 20-22 minutes, or until the tops of the cupcakes are lightly golden and a toothpick inserted into the cake (avoiding the jam) comes out clean.

Step 10

Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Dust the tops of the cooled cupcakes with powdered sugar, if desired, before serving.

Nutrition Facts

Serving size	1095.2 grams (1095.2g)

Amount per serving	% Daily Value*
Calories	3652

Total Fat 189.80g	243%
Saturated Fat 113.30g	567%
Polyunsaturated Fat 0.10g
Cholesterol 892mg	297%
Sodium 2238mg	97%
Total Carbohydrate 454.20g	165%
Dietary Fiber 6.10g	22%
Total Sugars 289.50g
Protein 50.20g	100%

Vitamin D 134IU	669%
Calcium 498mg	38%
Iron 12mg	66%
Potassium 905mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 5.4%

Carbs: 48.8%