Blackberry Jam Cupcakes

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 1/3 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk
• 2/3 cup seedless raspberry jam

1. Preheat oven to 350*.Line 12 muffin tins with paper liners.
2. In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
3. Set aside.
4. In a medium bowl, beat butter till light and fluffy.
5. With mixer on high, gradually beat in sugar, till light and fluffy --
6. Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
7. Blend in jam until almost but not quite blended.
8. Spoon into prepared muffin tins.
9. Bake until tips of cakes are spingy.about 20 minutes.
10. cool in tins on wire rack.

flour, baking soda, cinnamon, ground nutmeg, salt, butter, light brown sugar, egg, vanilla, buttermilk, seedless raspberry jam

Taken from www.food.com/recipe/blackberry-jam-cupcakes-124662 (may not work)