Peanut Butter and Boysenberry Jelly Cupcakes
Peanut butter and jelly in cupcake form. Is there anything better? I worked on this recipe for a long time to get the ratios just right. I noticed other recipes just call for a regular yellow cake, but I wanted some REAL peanut butter flava, you know what I’m saying? If you’re gonna do it, go all the way, baby!
Not only is there peanut butter in the cake, but the frosting is heavy on the peanut butter as well. Together with a non-traditional jelly – it’s the perfect combo!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces butter, softened
1/2 cup peanut butter
3/4 cup white sugar
¼ cup brown sugar
2 large eggs, room temperature
½ cup sour cream
2 teaspoons vanilla extract
1 cup boysenberry jelly (or grape if you can’t find it)
Peanut Butter frosting ingredients:
½ cup 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 muffin tins with cupcake liners. These cute ones that I got from Bake it Pretty stand up right on a baking sheet, which is pretty neat!
In a medium bowl, whisk baking powder, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, cream the butter, peanut butter and sugars until fluffy. Add the eggs one at a time, beating until mixed – then add the vanilla. Add the dry ingredients alternating with the sour cream.
Spoon the batter into the prepped cups about 2/3 full. Bake 20-25 minutes depending on your oven. Cool on a wire rack.
I used boysenberry jelly (er, jam) in these, because I thought it would be a nice twist on the traditional grape jelly. Boysenberry is combo of raspberry, blackberry and loganberry and the jelly (jam) is put out by Knott’s Berry Farm. It gives a nice flavor to these traditional PB&J cupcakes.
Once the cupcakes are cool, fill a piping bag with jelly. Put the tip of the bottle into the center of the cupcake and carefully squeeeeeze. If you aren’t comfortable with this you can also cut the tops and fill, like I did with the Dulce de Leche cupcakes! Once all the cupcakes are filled, start the peanut butter 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 for frosting.
I like to frost these cupcakes generously. The creamy frosting goes really well with the peanut buttery cake – and it makes the whole PB&J ratio come together!