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1
Preheat the oven to 300u00b0F. Lightly butter and flour a standard cupcake pan and set aside.
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2
In a bowl, whisk together flour, salt, and baking powder and set aside.
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3
In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on low speed until fluffy. Add the sugar and beat for about 5 to 7 minutes until well incorporated.
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4
Add eggs one at a time, beating the mixture between each addition until the yolk disappears. Add vanilla and beat to combine.
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5
Add the flour mixture to the wet ingredients in thirds, beating on low speed in between each addition until just combined. Once you have combined all the ingredients, beat the batter on low speed for 2 minutes until it looks fluffy.
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6
Pour batter into the greased cupcake pan, filling each space no more than 3/4 of the way up. Bake 45 minutes to 1 hour. When the cakes are finished baking, cool them in the pan until just warm enough to handle. Unmold and place them upside-down on a baking sheet.
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7
Meanwhile, mix the the jam and water and bring to a simmer in a small saucepan over medium heat until the mixture reaches a more liquidy consistency. Spoon the warm jam over each cake, making sure to coat them all over. Wait 5 minutes and then apply a second coating to each cake. Wait 5 more minutes.
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8
Place the nonpareil sprinkles in a shallow bowl and roll each cake in the sprinkles, coating all over. Place back on a serving tray or in a storage box. The garibaldis can be kept on the counter in a sealed container for 1 week.
