Heat oven to 350 degrees. In a large bowl, add the dry ingredients. In a separate bowl, add the wet ingredients except for the jam and whisk to combine. Slowly add the wet ingredients to the dry and mix until just blended and there is no more pockets of dry ingredients.
Fill cupcake liners with filling to the top. Bake for 30 minutes or until toothpick inserted comes out clean.
Let cool on wired rack for 5 minutes, take muffins out of tin and let cool completely. You can take the liners off or leave them on and pipe the cranberry filling inside each, about 1 tablespoon. Serve and enjoy!