Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Once cooled, use a cupcake corer or a knife to remove the center of each cupcake. Fill the hole with your choice of jam.
For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and enough milk or cream to achieve a smooth, spreadable consistency. If desired, add food coloring.
Frost each cupcake and serve.
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