Ingredients

• all-purpose flour - 1 and ½ cups
• baking powder - 1 and ½ teaspoons
• salt - ¼ teaspoon
• unsalted butter - ½ cup, softened
• granulated sugar - 1 cup
• large eggs - 2
• vanilla extract - 1 teaspoon
• milk - ½ cup
• raspberry jam - ¼ cup
• fresh raspberries - ½ cup

Instructions

1. 1.

   Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

2. 2.

   In a bowl, whisk together the flour, baking powder, and salt.

3. 3.

   In another bowl, beat the butter and sugar until light and fluffy.

4. 4.

   Add the eggs one at a time to the butter mixture, beating well after each addition.

5. 5.

   Mix in the vanilla extract.

6. 6.

   Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.

7. 7.

   In a small bowl, combine the raspberry jam and fresh raspberries, mashing them slightly.

8. 8.

   Fill each cupcake liner halfway with batter, add a teaspoon of the raspberry mixture, and top with more batter until 3/4 full.

9. 9.

   Use a toothpick to gently swirl the raspberry mixture through the batter.

10. 10.

    Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

11. 11.

    Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts