Blackberry Jam Cupcakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat oven to 350*.line 12 muffin tins with paper liners.
• 2 in small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
• 3 set aside.
• 4 in a medium bowl, beat butter till light and fluffy.
• 5 with mixer on high, gradually beat in sugar, till light and fluffy --
• 6 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.
• 7 blend in jam until almost but not quite blended.
• 8 spoon into prepared muffin tins.
• 9 bake until tips of cakes are spingy.about 20 minutes.
• 10 cool in tins on wire rack.