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.
Equipment
Cupcake pan/cupcake liners
Large cookie scoop
Piping bag with piping tip
Ingredients
Vanilla Cupcakes
1 ¼cupall-purpose flour
1cupgranulated sugar
1 ½tspbaking powder
½tspsalt
½cupmilkroom temperature
1eggroom temperature
¼cupvegetable oil
2tbspsour creamroom temperature
1tbspvanilla extract
Peanut Butter Buttercream Frosting
1cupunsalted butterroom temperature
¾cupcreamy peanut butter
2cupspowdered sugar
1tspvanilla extract
¼tspsaltadjust to taste
1tbspheavy cream
Raspberry Filling
6ozraspberriesfresh or frozen
2tbspgranulated sugar
½tbsplemon juice
1tbspcornstarch
1tbspwater
Additional Ingredients
¼cupchopped salted peanuts
Instructions
Vanilla Cupcakes
Preheat the oven to 350 degrees F and prepare cupcake pans with 12 cupcake liners.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt.
Add milk, vegetable oil, egg, sour cream, and vanilla extract. Whisk until the wet and dry ingredients are fully combined.
Use a large cookie scoop and portion the cupcake batter into the cupcake liners.
Bake the cupcakes for 20 minutes until the tops of the cupcakes bounce back when gently touched.
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.
Peanut Butter Buttercream Frosting
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.
Add in the creamy peanut butter and mix until well combined.
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.
Add vanilla extract and salt.
Drizzle in heavy cream while mixing on low speed. Scrape the sides of the bowl to ensure the ingredients are well combined.
Turn the speed of the mixter to medium and whip the buttercream for an additional 3 minutes.
If desired, switch to a paddle attachment and mix the buttercream on low speed for an additional few minutes to remove any air bubbles.
Raspberry Filling
In a medium saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium-low heat on the stovetop, stirring occasionally.
Simmer for about 5 to 10 minutes until the raspberries have broken down and the mixture is bubbling.
In a small bowl, mix together cornstarch and water.
Add the cornstarch slurry to the raspberry mixture and stir immediately and quickly to combine. Remove the saucepan from the heat.
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.
Assembling the Peanut Butter and Jelly Cupcakes
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.
Use a piping bag filled with the cooled raspberry filling to fill the center of the cupcakes.
Use a piping bag fitted with a piping tip to swirl on peanut butter buttercream frosting.
Drizzle on additional raspberry filling and sprinkle with chopped peanuts.
Notes
Store the peanut butter and jelly cupcakes in an airtight container in the refrigerator for up to 5 days. To serve, remove the cupcakes from the fridge about an hour before serving to bring to room temperature.Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.