🧁 Rollicking Buckaroo Pepper Jam Frosted Cupcakes

🧁 Rollicking Buckaroo Pepper Jam Frosted Cupcakes

Sweet. Spicy. Shockingly delicious.

🥄 Why It Works:

Yes, pepper jam on a cupcake. The sweet heat of Rollicking Buckaroo creates a bold contrast to rich vanilla or cornbread cupcakes. The result? A flavor bomb of buttery cake with a glossy, spicy-sweet frosting finish that’s unlike anything you’ve tasted.

🧁 Ingredients:

For the Cupcakes (makes 12):

1 cup all-purpose flour

1/2 cup yellow cornmeal (for a Southern-style twist)

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup milk

1 tsp vanilla extract

For the Frosting Glaze:

1/3 cup Rollicking Buckaroo Pepper Jam (any heat level)

2 tbsp cream cheese, softened

1 tbsp butter, softened

Pinch of salt

Optional: 1 tsp lemon juice for brightness

🧁 Instructions:

Make the Cupcakes
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
In a large bowl, whisk dry ingredients. In a separate bowl, mix wet ingredients. Combine the two until just mixed. Spoon into liners and bake for 15–18 minutes, until golden and toothpick comes out clean. Let cool completely.

Make the Pepper Jam Glaze
In a bowl, mix Rollicking Buckaroo Pepper Jam, cream cheese, butter, and a pinch of salt until smooth and glossy. If too thick, microwave 10–15 seconds to loosen.

Frost the Cupcakes
Spoon or drizzle the spicy-sweet glaze over each cooled cupcake. Let set slightly before serving.

Optional Garnish
Add a tiny fresh basil leaf or a sprinkle of lemon zest for a gourmet touch.

🔥 The Twist:

You’d never expect a spicy pepper jam to belong on a cupcake, but it balances the rich cornbread base like a sweet-savory dance. Think: jalapeño jelly meets Southern baking meets dessert magic.