These easy and delicious apricot cupcakes are perfect for summer! Plus, there's no need for frosting with this light, fruit topping!
Preheat oven to 350 degrees F and prepare a mini muffin in.
In a mixer with a paddle attachment, or using a hand mixer, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each so they are fully incorporated.
In a separate bowl, stir together the flour, salt and baking powder. Then add them to the butter mixture, alternating with the milk.
Add vanilla and mix well. Then add apricot jam and mix well.
Spoon a small amount of melted butter into each cupcake tin, just enough to grease the bottom.
Add a good coating of brown sugar over the butter and repeat to cover all tins.
Top each tin with an apricot half. Then spoon batter over stopping slightly before the top tin.
Bake for about 15-20 min. Or until a toothpick comes out with only a few crumbs. Carefully flip upside down out of tin, one by one, and serve upside down!
See our peach & apricot jam recipe in the body. You don't need the jam, but it gives the cake a great flavor. I actually used boxed cake mix and canned apricots because I was in a rush and it was still really good! I definitely would recommend cake from scratch with canned apricots, still easier but the cake flavor will be way better!