Pineapple & Mango Jam Filled Vanilla Cupcakes


Vanilla Cupcake Batter
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cups granulated sugar
  • 2 eggs at room temperature
  • 3/4  cup milk
  • 1/2 cup plain yogurt
  • 2 tsp vanilla extract

Vanilla Buttercream Frosting

  • 2 cups icing sugar
  • ½ up butter
  • 1 tsp vanilla extract
  • 1-2 tbsp milk

Jam Filling

  • FRUIT BAT Pineapple & Mango Jam




  1. Preheat oven to 180 degrees and line muffin tin with cupcakes paper cups. 
  2. In a medium sized mixing bowl, mix together flour, baking soda, baking powder, and salt.
  3. In another mixing bowl beat together the butter with the sugar until light and fluffy.
  4. Beat in eggs, one at a time. Mix in vanilla.
  5. Beat in dry ingredients into wet ingredients and whisk mix until just combined. Do not over mix, mix in milk and yoghurt. (batter will be thick)
  6. Scoop batter into 12 lined muffin tins, and bake on 180c for 20 minutes or until a toothpick comes out clean.
  7. Completely chill before using the cupcake corer, cut in about 1 inch deep piece from the top of each cupcake, and fill each with 1 tbsp jam jam.
  8. To make the frosting: Beat softened butter using an electric mixer until light and creamy, add icing sugar, milk, vanilla, and food colouring if desired. Frost the cupcakes and chill.

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