These cupcakes are easy and delicious! The blackberry jam and spices still carry summer with them, though the days are starting to get shorter. As always, we include gluten and dairy free substitutions.
We talk though making these cupcakes on Episode #196 of our podcast. If you enjoy making these cupcakes, you may also like our recipes for Fresh Mint Cupcakes with Blackberry Frosting and Mixed Berry Trifle.
Ingredients
1 1⁄3 cups all-purpose flour or gf 1-1 flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 teaspoon salt or sea salt
6 tablespoons butter or dairy free butter, softened
1⁄3 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1⁄3 cup buttermilk or DIY dairy free buttermilk
2⁄3 cup seedless blackberry jam
Preheat oven to 350 F. Line 12 muffin tins with paper liners.
In medium bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt and set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy.
On medium speed, beat in the egg and vanilla.
Lower mixer speed to medium — beat in egg, and the vanilla.
Alternatively add the flour mixture and the buttermilk, beating just until combined. Add the jam and beat on low speed until it is mixed into the batter.
Spoon into lined cupcake or muffin tins
Bake 18-20 minutes, or until a tested comes out clean. Cool and frost.