Blackberry Jam Cupcakes Recipes

BLACKBERRY JAM CAKE I

Blackberry Jam Cake I image

Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze.

Provided by Barbara

Categories Desserts Cakes Spice Cake Recipes

Yield 12

Number Of Ingredients 16

Ingredients

¼ cup butter
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
½ teaspoon vanilla extract

Steps:

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
Dissolve soda in buttermilk, stirring well.
Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

Nutrition Facts : Calories 314.2 calories, Carbohydrate 63 g, Cholesterol 47.9 mg, Fat 6 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 3.5 g, Sodium 300.9 mg, Sugar 45.1 g

LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM

Lemon Cupcake with Blackberry Buttercream image

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.

Provided by Megan C. A.

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 13

Ingredients

1 cup white sugar
½ cup butter
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup low-fat milk
1 lemon, juice and zest
1 cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups confectioners' sugar
½ cup seedless blackberry jam

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Nutrition Facts : Calories 272 calories, Carbohydrate 40.7 g, Cholesterol 46.2 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.5 g, Sodium 150.6 mg, Sugar 33.2 g

BLACKBERRY JAM CUPCAKES

Blackberry Jam Cupcakes image

this recipe only makes 12 cakes.. these are good plain, but outstanding with a burnt sugar icing, caramel or just plain buttercream..I have made them and decorated the top with a raspberry in the center

Provided by grandma2969

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
6 tablespoons butter, softened
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/3 cup buttermilk
2/3 cup seedless raspberry jam

Steps:

Preheat oven to 350*.Line 12 muffin tins with paper liners.
In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
Set aside.
In a medium bowl, beat butter till light and fluffy.
With mixer on high, gradually beat in sugar, till light and fluffy --
Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
Blend in jam until almost but not quite blended.
Spoon into prepared muffin tins.
Bake until tips of cakes are spingy.about 20 minutes.
cool in tins on wire rack.

Nutrition Facts : Calories 184.2, Fat 6.4, SaturatedFat 3.9, Cholesterol 33.2, Sodium 211.6, Carbohydrate 29.3, Fiber 0.6, Sugar 15, Protein 2.3

BLACKBERRY JAM CAKE

Blackberry Jam Cake image

Recipe from the newspaper years ago. This is a thick, solid cake so it needs to cook the entire recommended time unless your oven cooks hotter.

Provided by True Texas

Categories Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 11

Ingredients

1 cup shortening
2 cups sugar
3 cups flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
4 eggs, seperated
1 cup sour milk
1 teaspoon baking soda
1 cup blackberry jam

Steps:

Sift all dry ingredients together.
Cream shortening and sugar.
Add egg yolks to shortening mixture and beat well.
Add flour mixture alternately with sour milk.
Add vanilla and blackberry jam.
Fold in stiffly beaten egg whites.
Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.

Nutrition Facts : Calories 6073.9, Fat 237.5, SaturatedFat 63.2, Cholesterol 870.4, Sodium 2329.2, Carbohydrate 922.7, Fiber 15.6, Sugar 570.9, Protein 73.2

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