Mini Yellow Cupcakes With Jam Frosting

Who doesn't love a comforting MINI yellow cupcake? This time, with a twist!

- 1-1/4 cups of all-purpose flour

- 1/2 tsp of baking soda

- 1 tsp of baking powder

- 1/2 tsp of salt

- 3/4 cup of white, granulated sugar

- 2 eggs

- 1 tsp of vanilla extract

- 1/2 cup of canola or vegetable oil

- 1/2 cup of buttermilk (1/2 cup of milk with 1/2 tsp of lemon juice, and let sit for 5 minutes before using)

- 1/2 cup of shredded, sweetened coconut (optional)

For jam frosting:

- 2 cups of confectioner's sugar

- 2 tbsp of milk

- 2 tbsp of unsalted butter, softened to room temperature

- 1 tbsp of your favorite jam (I used blackberry pomegranate.)

1. Fill a mini cupcake pan with mini cupcake liners. Preheat oven to 350˚F.

2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a standing, electric mixer, beat eggs. Once fully beaten, add sugar, and beat until well incorporated. Add canola and vanilla extract, and beat for 30 seconds.

4. Alternate adding the flour mixture and buttermilk to egg mixture, and beat until well incorporated. Fold in the shredded coconut (optional).

5. Pour about a tablespoon of batter into each cupcake liner. Bake cupcakes for 10-12 minutes or until a toothpick inserted in center comes out clean.

6. While the cupcakes are cooling, prepare frosting. To prepare frosting, beat butter in a medium-sized bowl. Beat in confectioner's sugar and milk, alternating each. Lastly, beat in your favorite jam to produce your desired color. No food coloring necessary!

7. Frost cupcakes once they are completely cool. Add finishing touches such as sprinkles or fresh fruit (sprinkle pomegranate seeds!), and enjoy!