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Cakes

Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes

Notes:

  1. I really love the nutty flavor of whole wheat flour in the recipe, but all-purpose flour makes for equally delicious cupcakes.
  2. Natural peanut butter does not work well in this recipe.
  3. If frosting looks a bit broken, it may be too warm. Simply refrigerate it for 15 to 20 minutes, then stir until smooth.

Peanut Butter and Jelly Cupcakes

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About This Recipe

Yield:Makes 12 cupcakes
Active time:45 minutes
Total time:2 hours, 15 minutes
Special equipment:12-cup muffin tin, paper or aluminum cupcake liners, electric mixer, cooling rack, squeeze bottle
This recipe appears in: Let Them Eat: Peanut Butter and Jelly Cupcakes

Ingredients

  • For the Cupcakes:
  • 1 1/2 cups whole wheat or all-purpose flour (See Notes)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup creamy salted peanut butter (See Notes)
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 3/4 cup milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup grape jelly
  •  
  • For the Frosting:
  • 8 ounces cream cheese, cut into small pieces and at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup confectioners' sugar
  • 1 cup creamy salted peanut butter (See Notes)

Procedures

  1. 1

    For the cupcakes: Adjust oven rack to middle position and preheat oven to 350°. Line 12-cup muffin tin with cupcake liners.

  2. 2

    Whisk flour, baking powder, and salt together in medium bowl.

  3. 3

    Beat peanut butter, butter, and brown sugar in large bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

  4. 4

    Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Add vanilla. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.

  5. 5

    Divide batter equally among cups in prepared muffin tin.

  6. 6

    Bake 20 to 25 minutes, rotating tin halfway through baking, until a cake tester comes out clean when inserted in center of cupcakes.

  7. 7

    Transfer tin to cooling rack and cool cupcakes in tin 10 minutes. Transfer cupcakes directly to cooling rack and cool completely, about 1 hour.

  8. 8

    Place jelly in squeeze bottle. Once cupcakes have completely cooled, insert squeeze bottle tip directly in center of the cupcakes and wriggle it about a bit to make room for the jelly. Squeeze and slowly pull bottle out. Repeat with remaining cupcakes.

  9. 9

    For the frosting: Using whisk attachment, whip cream cheese, butter, salt, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds.

  10. 10

    Add peanut butter and whip just until combined, about 30 seconds.

  11. 11

    Frost cupcakes and serve.

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