Ingredients
Method
- 1. Preheat oven to 350°F and line muffin tin with cupcake liners.
- 2. Cream butter and sugar, then add eggs and vanilla. Mix until smooth.
- 3. In a separate bowl, whisk flour, baking powder, and salt. Slowly add to wet ingredients, alternating with buttermilk.
- 4. Fill liners two-thirds full. Bake 18–22 minutes. Let cool completely.
- 5. Heat jam with water. Add food coloring if desired. Cut a small core from each cupcake, fill with jam, and replace top.
- 6. Make frosting by whipping butter, powdered sugar, vanilla, and milk until fluffy. Frost cupcakes.
- 7. Use toothpick or straw to poke two bite holes on each cupcake. Drip red gel into holes and down sides.
Nutrition
Notes
Store cupcakes at room temperature for 1–2 days or refrigerate for longer.
For make-ahead, bake and freeze unfrosted cupcakes, then decorate before serving.
Use cherry jam or add liqueur for adult versions.