Small Batch Vanilla Cupcakes with Blackberry Jam Filling and Whipped Cream Frosting

vanilla cupcakes with whipped cream frosting

Sometimes I just want some cupcakes. And my go-to is almost always vanilla. Of course, making a full recipe is typically too much. I can’t eat all 12+ cupcakes by myself. But six cupcakes? Yeah, maybe… over the course of a few days. Plus, who doesn’t love a good cupcake? These small batch vanilla cupcakes are not only easy to make, but they also stay moist for days, making them the perfect treat to make in advance or to save for later.

The recipe’s below if you’re curious to give them a try.

small batch vanilla cupcakes
vanilla cupcakes with blackberry jam filling and whipped cream frosting

Small Batch Vanilla Cupcakes

These small batch vanilla cupcakes are perfect for a small gathering or for when you’re craving something sweet. The blackberry jam filling adds a touch of freshness, while the whipped cream frosting adds a light and airy texture. With their moist texture, these cupcakes can be stored in an airtight container in the fridge for a few days. Enjoy!

Equipment:
For the cupcakes:
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
For the filling:
  • 1/2 cup blackberry jam
For the frosting:
  • 2/3 cup heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
Instructions:
  1. Preheat the oven to 350 degrees F. Line a muffin tin with 6 cupcake liners.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a separate mixing bowl, cream the sugar and butter together until light and fluffy. Add in the egg and vanilla extract and mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  5. Divide the batter evenly among the cupcake liners, filling them about 2/3 of the way full.
  6. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.
  7. Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill the center of each cupcake with a spoonful of blackberry jam.
  8. To make the frosting, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  9. Frost the cupcakes with the whipped cream frosting, and enjoy!

Makes 6 cupcakes.

Notes/Tips:
  • You can double the recipe if you want to make 12 cupcakes.
  • Use any frosting of your choice if you prefer something other than whipped cream. A classic vanilla buttercream frosting or cream cheese frosting with these should pair well.
  • You can also swap out the blackberry jam for another flavor, or caramel, pastry cream, something else, or omit it altogether and keep it simple. There are lots of different flavor combos you can do with this. That’s the great thing about vanilla. It pairs well with just about anything.
  • To speed up the cooling process so that you can frost the cupcakes, I like to put my hot cupcakes in the freezer for 10 minutes. I find that that amount of time is just right, cool enough to add the frosting.

Want to try other small batch recipes? Check out these baked mochi donuts. You won’t be disappointed.

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