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Peanut Butter and Jelly Cupcakes

Peanut butter and jeeelllyyy... I like it when it’s in my beeellllyyy! I’m not sure who wrote that little...
Peanut Butter and Jelly Cupcakes
Janis Nicolay

Peanut Butter and Jelly Cupcakes

Peanut butter and jeeelllyyy... I like it when it’s in my beeellllyyy! I’m not sure who wrote that little ditty, but they were bang on. This cupcake would also be amazing topped with Deep Dark Chocolate Butter Cream, but then we’d have to call it something else. — Rosie Daykin, Butter Baked Goods

Notes

YOU WILL NEED: 2 muffin pans lined with paper liners, large ice cream scoop, small offset spatula or 14-inch piping bag fitted with a large star tip.

Ingredients

For the cupcakes:

  • 2 Cups pastry flour
  • 1 Cup all-purpose flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • ¾ Cup butter, room temperature
  • ¼ Cup smooth peanut butter
  • 2 Cups granulated sugar
  • 4 large eggs
  • 1 Cup whole milk
  • 1 Teaspoon pure vanilla extract
  • ½ Cup raspberry jam
  • ½ Cup honey roasted peanuts, chopped

For the peanut butter butter cream:

  • 1 ½ Cup smooth peanut butter
  • ½ Cup butter, room temperature
  • 4 Cups confectioners sugar, sifted
  • 1 Cup heavy cream

Directions

For the cupcakes:

Preheat the oven to 350 degrees F.

Onto a large piece of parchment paper, sift together both flours, baking powder, baking soda, and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter, peanut butter, and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.

Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl several times.

In a liquid measuring cup, whisk together the milk and vanilla to combine.

Turn the mixer to low and add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (begin and end with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.

Use the ice cream scoop to fill each paper liner about three-quarters full with batter.

Bake in the preheated oven for 20 to 25 minutes or until a wooden skewer inserted into the side comes out clean.

Meanwhile, prepare the peanut butter butter cream.

Remove the cupcakes from the oven and allow to cool in the pan for 10 minutes, then transfer to wire racks to cool completely.

Use a paring knife to scoop out a piece of cake from the center of each cupcake, creating a well about 1 ½ inches across and 1 ½ inches deep (discard — or eat! — the piece of cupcake that you scooped out). Fill each well with 1 teaspoon of raspberry jam.

Fill the piping bag with the butter cream and pipe the top of each cupcake. Sprinkle the top of each cupcake with chopped peanuts to finish.

For the peanut butter butter cream:

In a stand mixer fitted with a paddle attachment, beat the peanut butter and butter on high speed until very pale in color. Scrape down the sides of the bowl at least twice while beating the butter.

Turn the mixer to low and slowly add the sugar. Mix until well-combined, then slowly add the cream. Scrape down the sides of the bowl again.

Turn the mixer to high and let it run for at least 10 to 12 minutes, until the butter cream is light and fluffy.

Nutritional Facts
Servings18
Calories Per Serving635
Total Fat34g53%
Sugar52gN/A
Saturated15g74%
Cholesterol95mg32%
Protein11g22%
Carbs75g25%
Vitamin A186µg21%
Vitamin B120.2µg3.5%
Vitamin B60.2mg8.3%
Vitamin C0.9mg1.5%
Vitamin D0.7µg0.2%
Vitamin E3mg16%
Vitamin K2µg2%
Calcium92mg9%
Fiber2g9%
Folate (food)44µgN/A
Folate equivalent (total)98µg24%
Folic acid32µgN/A
Iron2mg13%
Magnesium58mg14%
Monounsaturated13gN/A
Niacin (B3)5mg27%
Phosphorus218mg31%
Polyunsaturated5gN/A
Potassium247mg7%
Riboflavin (B2)0.3mg15.3%
Sodium189mg8%
Sugars, added48gN/A
Thiamin (B1)0.2mg16.5%
Trans0.5gN/A
Zinc1mg8%