Why Make This Recipe
Peanut Butter and Jelly Cupcakes are a fun twist on the classic peanut butter and jelly sandwich. They bring back childhood memories while offering a delightful and sweet treat for any occasion. These cupcakes are moist, fluffy, and packed with delicious flavors. The combination of creamy peanut butter frosting and fruity raspberry jam creates a perfect balance that everyone will love. Whether for a birthday party or just a cozy afternoon snack, these cupcakes are sure to impress!
How to Make Peanut Butter and Jelly Cupcakes
Ingredients
- 2 3/4 cups cake flour, spooned and leveled
- 1 2/3 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3 large egg whites, room temperature
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 16 ounces seedless raspberry jam
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups creamy peanut butter (not all-natural)
- 5 cups powdered sugar
- 7 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- 1/2 cup finely chopped peanuts
Directions
- Preheat the oven to 350°F and line a cupcake pan with liners.
- Sift the cake flour into a mixing bowl, then add sugar, baking powder, and salt. Mix on low for 30 seconds.
- Add the softened butter and mix until you achieve a sandy texture, about 1-2 minutes.
- Beat in the egg whites one at a time, then add the large eggs one at a time, mixing well after each addition.
- Add the milk and vanilla extract, mix on low for 30 seconds, then scrape the bowl and beat for an additional 30 seconds.
- Scoop the batter into the cupcake liners and bake for 16-18 minutes. Once done, let them cool.
- For the filling, stir the raspberry jam until it is easier to work with.
- To make the frosting, cream the unsalted butter and peanut butter together until smooth. Add the powdered sugar and heavy cream alternately and mix well.
- Add the vanilla extract and whip until fluffy, which takes about 2-3 minutes.
- Core the cooled cupcakes, fill the centers with raspberry jam, frost with the peanut butter frosting, drizzle with more jam, and top with finely chopped peanuts.
How to Serve Peanut Butter and Jelly Cupcakes
These cupcakes are best served at room temperature. Display them on a pretty plate for a delightful presentation. They make a great dessert for kids and adults alike. You can also pair them with a glass of milk for the perfect treat!
How to Store Peanut Butter and Jelly Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to let them come to room temperature before serving.
Tips to Make Peanut Butter and Jelly Cupcakes
- Make sure your butter and eggs are at room temperature for a better texture.
- Do not overmix the batter; this keeps the cupcakes light and fluffy.
- Use seedless raspberry jam for a smoother texture in the filling.
- If you like a stronger peanut butter flavor, feel free to add more peanut butter to the frosting.
Variation
You can easily change the flavors by using different types of jam or jelly. Strawberry or grape jam are great alternatives that still capture the spirit of a classic peanut butter and jelly sandwich.
FAQs
1. Can I use natural peanut butter instead of creamy peanut butter?
It’s best to use creamy peanut butter that isn’t all-natural because it gives a better consistency for the frosting.
2. How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean, they are done.
3. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes after they cool down. Just make sure to store them in an airtight container or wrapped tightly in plastic wrap.