Peanut Butter and Jelly Cupcakes
Servings 28 cupcakes
Peanut Butter and Jelly Cupcakes encompass raspberry filling inside of a vanilla cupcake that's then covered in creamy peanut butter frosting and peanuts! It tastes just like a PB&J Sandwich!
Ingredients
Cupcakes
- 2¾ cups cake flour spooned and leveled
- 1⅔ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¾ 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
Filling
- 16 ounces seedless raspberry jam
Frosting
- 1½ cups unsalted butter softened
- 1½ cups creamy peanut butter not all-natural
- 5 cups powdered sugar
- 7 tablespoons heavy cream
- 1½ teaspoons vanilla extract
Topping
- ½ cup finely chopped peanuts
Instructions
Cupcakes
- Preheat the oven to 350°F and line a cupcake pan with liners.
- Sift 2¾ cups cake flour into the bowl of a stand mixer fitted with a whisk attachment. Add the 1⅔ cups granulated sugar, 1 tablespoon baking powder, and ¾ teaspoon salt and mix at low speed for 30 seconds.
- Add the softened ¾ cup unsalted butter and mix at medium speed until the mixture has a sandy texture, about 1 to 2 minutes. Make sure no large clumps of butter remain.
- Beat in the 3 large egg whites one at a time, mixing after each addition. Scrape down the sides of the bowl and beat in the 2 large eggs one at a time. Scrape down the sides of the bowl and beat for 1 minute at medium speed, do not skip this step as it is important to the cake's fine crumb texture.
- With the mixer running at low speed, slowly add the 1 cup whole milk and 2 teaspoons vanilla extract and beat for 30 seconds after everything has been added. Scrape down the bowl and beat for an additional 30 seconds.
- Use a medium cookie scoop to add two scoops of batter to each cupcake liner and bake for 16 to 18 minutes or until a toothpick comes clean from the center. Transfer to a cool rack and bake off the remaining batter.
Filling
- Remove the 16 ounces seedless raspberry jam from the jar and stir it with a whisk to make it easier to measure and work with. Set aside.
Frosting
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the 1½ cups unsalted butter and 1½ cups creamy peanut butter until smooth.
- Add in the 5 cups powdered sugar 1 cup at a time, alternating with the 7 tablespoons heavy cream, just until combined.
- Add in the 1½ teaspoons vanilla extract, then increase the speed to high and whip for 2 to 3 minutes until light and fluffy.
- Transfer frosting to a piping bag fitted with the tip of your choice.
Assembly
- Use a cupcake corer to core out the center of the cooled cupcakes.
- Add a teaspoon of raspberry jam to each cupcake.
- Top with peanut butter frosting then drizzle with a bit of raspberry jam and finely ½ cup finely chopped peanuts.
Notes
- Only using 12 ounces of jam will give you just enough for the filling but won't leave any extra for the top garnish.
- I personally prefer raspberry filling but you could keep it classic with concord grape, strawberry, or another favorite.
- Store these cupcakes in an airtight container at room temperature for up to 3 days.
- I think these cupcakes are better the next day. When given time to set, the filling absorbs into the cake around it and the cake itself becomes a bit moister. Giving it a softer texture and more flavor in every bite.
Nutrition
Calories: 473kcal | Carbohydrates: 58g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 145mg | Potassium: 197mg | Fiber: 1g | Sugar: 43g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Find it online: www.sugarandsoul.co/peanut-butter-and-jelly-cupcakes/