Dessertscakemehometonight5.0
Peanut Butter and Jelly Cupcakes
These peanut butter and jelly cupcakes highlight a classic flavor combination. Made with vanilla cupcakes, raspberry filling, creamy peanut butter frosting, and salted peanuts, these cupcakes are perfect for PB&J sandwich lovers.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- saucepan
📝 Preparation Steps
1
Vanilla Cupcakes
2
Preheat the oven to 350 degrees F and prepare cupcake pans with 12 cupcake liners.
3
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt.
granulated sugar2 tbsp
4
Add milk, vegetable oil, egg, sour cream, and vanilla extract. Whisk until the wet and dry ingredients are fully combined.
egg (room temperature)1sour cream (room temperature)2 tbspvanilla extract1 tsp
5
Use a large cookie scoop and portion the cupcake batter into the cupcake liners.
6
Bake the cupcakes for ⏱️ 20 minutes until the tops of the cupcakes bounce back when gently touched.
7
Remove the cupcake pan from the oven. Cool the cupcakes in the pan for a few minutes and then transfer to a wire cooling rack to cool completely.
8
Peanut Butter Buttercream Frosting
9
In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for ⏱️ 5 minutes on medium-high speed until the butter is light, fluffy, and pale in color. You will need to scrape the sides and bottom of the bowl occasionally.
unsalted butter (room temperature)1 cup
10
Add in the creamy peanut butter and mix until well combined.
11
Add one half of the powdered sugar and mix on low speed until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
powdered sugar2 cups
12
Add vanilla extract and salt.
vanilla extract1 tsp
13
Drizzle in heavy cream while mixing on low speed. Scrape the sides of the bowl to ensure the ingredients are well combined.
heavy cream1 tbsp
14
Turn the speed of the mixter to medium and whip the buttercream for an additional ⏱️ 3 minutes.
15
If desired, switch to a paddle attachment and mix the buttercream on low speed for an additional few minutes to remove any air bubbles.
16
Raspberry Filling
17
In a medium saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium-low heat on the stovetop, stirring occasionally.
raspberries (fresh or frozen)6 ozgranulated sugar2 tbsp
18
Simmer for about 5 to ⏱️ 10 minutes until the raspberries have broken down and the mixture is bubbling.
raspberries (fresh or frozen)6 oz
19
In a small bowl, mix together cornstarch and water.
cornstarch1 tbspwater1 tbsp
20
Add the cornstarch slurry to the raspberry mixture and stir immediately and quickly to combine. Remove the saucepan from the heat.
cornstarch1 tbsp
21
Cool the raspberry filling in the pan to room temperature. Transfer the raspberry filling to a storage container and chill in the refrigerator at least one hour before use.
22
Assembling the Peanut Butter and Jelly Cupcakes
23
Remove the center of the vanilla cupcakes with an apple corer. Plunge the corer about ⅔ of the way down the cupcake, twist, and remove.
24
Use a piping bag filled with the cooled raspberry filling to fill the center of the cupcakes.
25
Use a piping bag fitted with a piping tip to swirl on peanut butter buttercream frosting.
26
Drizzle on additional raspberry filling and sprinkle with chopped peanuts.
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