Instructions

• Preheat the oven to 350°F. Line two standard 12-cup muffin pans (or enough pans for 20 liners) with cupcake liners.
• Place 1 cup (8 oz) unsalted butter (room temperature), 1 1/4 cup (250 g) superfine sugar, 1 1/2 cup (210 g) all-purpose flour, 1 tablespoon plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 4 large eggs (room temperature) in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer).
• Beat the mixture on low for 2 minutes, until the ingredients are combined and the batter is smooth. Scrape down the bowl and paddle once to ensure even mixing.
• Divide the batter evenly among 20 prepared cupcake liners, filling each about halfway full (these rise a lot; do not use fewer than 20 filled cups to avoid overflow).
• Bake for 15–18 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the cupcakes from the oven and transfer them to a wire rack. Allow them to cool completely before filling and frosting.
• Using a small serrated knife, cut a cone-shaped piece out of the center of each cooled cupcake (leave the outer rim intact). Save each removed cone.
• Spoon about 1 teaspoon of raspberry jam into the hollow of each cupcake.
• Trim the tip off each saved cone (so it becomes a small plug), then place the trimmed cone back on top of the jam to close the cupcake. Repeat for all cupcakes.
• Sift 1 1/2 cup (180 g) powdered sugar before making the frosting.
• In a clean bowl, beat 8 tablespoons (4 oz) unsalted butter (room temperature) until smooth. Gradually add the sifted powdered sugar, then add 1 tablespoon heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk or beat until the frosting is smooth and spreadable or pipeable.
• Spread the frosting on each cupcake or pipe it using a small closed-star tip, as desired.
• Dust the finished cupcakes with a little extra sifted powdered sugar.