Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Set aside.
In medium size bowl combine the flour, baking powder, baking soda, and salt. Whisk the dry ingredients together to incorporate. Set aside.
In mixing bowl add the ghee butter and add in the sugar
Add in the vanilla extract and add in the eggs one at a time, mixing in between.
Slowly add in 1/3 of the dry ingredients, then 1/3 of the milk. Mix with a rubber spatula gently, just until most of the flour is incorporated, not fully mixed. Continue with this method until all the milk and dry ingredients are added. Don’t over-mix.
Scoop the batter into the cupcake liners filling them about 2/3 full.
Bake for 15-16 minutes until fully cooked, tops will be golden and a toothpick inserted into the center will come out clean.
Once out of oven using a spoon, cover cupcake tops with Almond Ghee Butter and serve warm with a spoon of jam.