Makes just 7 cupcakes. Delicious and easy.

So fast and easy to make. And some of my favorite tips for making them.


It's important to follow the ingredient list, and especially important to have room temperature butter and eggs to incorporate ingredients fully.


Whip up your wet ingredients and dry ingredients separately. Then add the dry into the wet.

Scoop Batter

Use a cupcake pan and fill the middle six wells and a middle side well with liners. Scoop batter evenly into the liners. Fill the empty wells with 1-2 Tbsp of water.


After cupcakes are baked and cooled, you'll want to core out the center and fill with jam or fresh berries.


Get your favorite piping tip into a piping bag and scoop in the frosting. Pipe it on top of cupcakes.


Keep refrigerated for up to a week or enjoy right away!