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Credit: Emily Kinni

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Makes 12 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350. Line a 12-cup muffin tin with paper liners.

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  • In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add the beaten eggs, melted butter, milk, and stir well with a wooden spoon or rubber spatula to combine.

  • Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  • As soon as the cupcakes come out of the oven, press down on the center of each with the back of a tablespoon, to create a shallow indentation. Fill each indentation with about 2 teaspoons of jam, then transfer the cupcakes to a cooling rack to cool completely. Once cool, dust the edges with confectioner’s sugar.

Nutrition Facts

270 calories; fat 14g; saturated fat 3.5g; cholesterol 40mg; sodium 115mg; protein 6g; carbohydrates 31g; sugars 26g; fiber 2g; iron 1mg; calcium 73mg.
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