Gluten-free cupcakes with cherry jam
8 servings
60 minutes
Gluten-free cupcakes with cherry jam are a true delight for gourmets who appreciate rich flavor and delicate texture. American cupcakes adapted for gluten-free diets combine airy batter with a rich chocolate hue, complemented by fragrant vanilla. The center of each cupcake hides a surprise—cherry jam with a slight tartness that adds zest to the dessert. The finishing touch is cream cheese, which adds softness and harmony to the flavor composition. Topped with fresh berries or chocolate crumbs, these cupcakes make an exquisite ending to a romantic dinner or festive tea party. Thanks to the gluten-free recipe, they are suitable even for those on special diets while remaining impeccably delicious.
1
Beat the room temperature butter with sugar. Then, continuing to beat, add the eggs one by one and mix until smooth.
- Butter: 70 g
- Sugar: 125 g
- Chicken egg: 3 pieces
2
Add sour cream (can be replaced with cream). Mix.
- Sour cream: 50 g
- Cream 35%: 140 ml
3
Meanwhile, sift all the dry ingredients (flour mixture, cocoa, vanilla sugar, baking powder) together in a separate bowl.
- Gluten Free Baking Mix: 110 g
- Cocoa powder: 40 g
- Vanilla sugar: 10 g
- Baking powder: 2 teaspoons
4
Combine the liquid mixture with the dry one and mix thoroughly.
5
Fill the molds with dough two-thirds full and bake at 180 degrees for 25 minutes.
6
Make jam: boil berries with sugar until thickened and let cool.
- Cherry: 70 g
- Sugar: 125 g
7
Prepare cream cheese. Whip cold cream, then beat cream cheese with powdered sugar and combine the mixtures, whipping them together with a mixer.
- Cream 35%: 140 ml
- Cottage cheese: 280 g
- Powdered sugar: 100 g
8
Cut out the center of the cooled cupcakes and fill them with berry filling.
9
Transfer the cream cheese to a piping bag with a nozzle and make a cream cap.
10
You can decorate a cupcake with fresh berries, fruit pieces, sprinkles, beads, chocolate crumbs, or a mint sprig.
- Cherry: 70 g