Vanilla cupcakes and jam

Don't these look yummy? Haven't tried them yet, but I love the way they look. Recipe is as follows:

Vanilla cupcakes with raspberry jam: Makes 12

-1 1/2 stick unsalted butter, softened+1 tablespoon for greasing the pan
-1 cup sugar
-2 large eggs
-1 teaspoon pure vanilla extract
-1 1/2 cup plain flour
-1/2 teaspoon baking powder
-1/2 cup milk
-1 cup raspberry jam, for serving
-creme fraiche, for serving

Preheat oven to 350F.
Grease a 12-cup muffin tin.
Beat butter and sugar with an electric mixer on medium speed until pale and fluffy.
Add eggs, one at a time.
Mix in vanilla, flour, baking powder and milk. Mix until smooth.
Spoon batters into muffin tin, filling about two-thirds full.
Bake until a cake tester comes out clean, about 9-10 minutes.
Cool on a wire rack.
Serve the cupcakes with raspberry jam and creme fraiche.