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1
Preheat oven to 350F.
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2
Brush standard muffin tins with butter; dust with flour, tapping out excess.
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3
Whisk together flour, baking powder, and salt.
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4
With an electric mixer on medium-high speed, cream butter, sugar, and zest until pale and fluffy.
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5
Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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6
Reduce speed to low.
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7
Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
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8
In another bowl, with an electric mixer on medium speed, whisk egg whites to soft peaks; gently fold into batter.
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9
Spoon 2 tablespoons batter into each prepared cup.
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10
Make an indentation in the middle of each; fill with 1 tablespoon jam.
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11
Top with an additional 2 tablespoons batter, covering jam completely.
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12
Bake, rotating tins halfway through, until a cake tester inserted in centers of top layers comes out clean, about 30 minutes.
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13
Remove from oven.
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14
Run a small offset spatula around the edges, and turn out cakes onto wire racks and let cool completely.
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15
To finish, drizzle cakes evenly with glaze, and let set, about 30 minutes.
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16
Glazed cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.
