Vanilla Cupcake with Strawberry Jam and Chocolate Frosting

Instructions

Vanilla Cupcakes:

1. Prepare a muffin tin by lining it with 12 paper liners.
2. Preheat the oven to 350°F (180°C).
3. In a medium bowl, combine the flour, baking powder, and salt. Set it aside.
4. In the bowl of an electric mixer, beat the eggs and sugar until the mixture becomes light and fluffy, which takes about 5-7 minutes.
5. Stir in the yogurt, vegetable oil, and vanilla using a wire whisk until well combined.
6. Sift the dry ingredients over the mixture, stirring gently with a wire whisk after each addition until just combined. Be careful not to overmix the batter.
7. Fill the paper liners about two-thirds full with the batter.
8. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let them cool for about 5 minutes, then transfer the cupcakes to a cooling rack to cool completely at room temperature.

Filling:

1. If the strawberry jam is too thick, place it in a small bowl and stir to smooth it out. 
2. Using either an apple corer or a small spoon, make a hole in the center of each cupcake, being careful not to go all the way to the bottom.
3. Fill each cavity with strawberry jam and set the cupcakes aside while preparing the frosting.

Chocolate Frosting:

1. In the bowl of an electric mixer, combine the butter, sugar, and vanilla. Mix them roughly until combined.
2. Beat the mixture on medium speed for about 5-7 minutes until it turns light and creamy.
3. Add the cream cheese and mix until well combined.
4. Sift the cocoa powder over the mixture and continue mixing until smooth. Use it immediately or refrigerate for a few minutes if needed.
5. Decorate them using a 1M piping tip, and place a fresh strawberry on top.