pb & j cupcakes

April 26th, 2011 by justJENN

Peanut Butter and jelly, the combo can’t be beat. I wanted to bring back memories of creamy, salty peanut butter and sweet jelly all in a soft vanilla cake. Careful, these are dangerous – you’ll def want more than one…

cake ingredients:
3/4 cup (1-1/2 sticks) butter
1-3/4 cups sugar
3 eggs
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of kosher salt
1 cup buttermilk
1 Tablespoon vanilla

strawberry jelly

frosting ingredients:
1/2 cup (1 stick) butter, softened
3/4 cup peanut butter
2 cups confectioners’ sugar
Pinch of salt
3 tablespoons heavy cream, as needed

Preheat oven to 350 degrees. Prep a cupcake pan with liners.

In a medium bowl, whisk the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until fluffy. Carefully add the eggs one at a time until incorporated, then add the vanilla.

Spoon the batter into prepped liners, bake 15-17 minutes depending on your oven. Let cool on a wire rack.

While the cupcakes are cooling, make the frosting. In the bowl of an electric mixer beat the butter and peanut butter until combined. Carefully add the sugar and the salt – then add the cream as needed. Once combined kick it up to high and beat it until it’s nice and fluffy.

Once the cupcakes have cooled cut out a hole in the center of the cupcake. I know they sell special corers for this, but I went old skool and just used a paring knife.

Spoon in the jelly until filled and frost right on top of the cupcake, covering the jelly.

These cupcakes make the perfect treat for teas, parties, mid-day snacks, midnight snacks…