- 12
- 70 mins
Ingredients
- 1 vanilla bean
- 1/4 cup granulated sugar
- 6 tbsp. salted butter
- 1 large egg
- 1 tbsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/8 tsp. kosher salt
- 1/4 cup plus 2 tbsp. whole milk
- 1/2 cup raspberry jam
- 1 (16-oz) container ready-to-spread vanilla buttercream frosting
- Red liquid food coloring
Preparation
Step 1
1. Preheat oven to 350 degrees. Split vanilla bean lengthwise and scrape seeds into sugar. Stir mixture and set aside.
2. Beat butter with an electric mixer on medium speed until creamy. Add sugar and vanilla seeds and beat until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat on low until combined.
3. Stir together flour, baking powder and salt in a medium bowl. Add flour mixture to butter mixture alternating with milk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition, stopping to scrape bowl as needed.
4. Place paper baking cups in a 12-cup muffin pan. spoon batter into prepared pan, filling two-thirds full. Bake until cupcakes spring back when lightly pressed in the middle, about 20 minutes. Cool completely on a wire rack, 30 to 45 minutes.
5. Scoop out a hole in the top center of each cupcake with a melon baller, about 3/4-inch deep. Fill the holes with raspberry jam. Use the back of a spoon to flatten the jam, so it creates a smooth surface on the cupcake top.
6. Transfer frosting to a bowl and stir in 1 drop food coloring. Fit a piping bag with a No. 4 plain tip. Fill bag half full with frosting. Pipe frosting onto half of the top of each cupcake, creating long S-like switchbacks. Pipe the mirror image on the other half.