Peanut Butter and Jelly Cupcakes

Did anyone else hate peanut butter and jelly sandwiches as a kid? Yeah, I was one of those kids. The flavor combination never made sense to me, plus they would always end up soggy by lunchtime, so I was doubly disappointed. My mom quickly grew onto the fact that I was never going to like the iconic American sandwiches, and started packing me something else for lunch.

I mean, I have always been a fan of peanut butter, I could eat it off the spoon and go back for more. And I have always liked jelly and jam, especially spread on toast. So it is kind of weird that I could never get behind PB&J as a “thing.” But as an adult, I have finally discovered my surprising love for this flavor combination.

I don’t need to explain to you why it is amazing, I think all of us have tried PB&J at least once in our lives, unless you’re allergic, and then by all means keeping on scrolling. But for someone who always said she hated it, I have a new found appreciation for the humble PB&J sandwich and wanted to find new ways to explore its possibilities.

This recipe is adapted from My Baking Addiction, and I have altered the frosting here. Her original recipe used only 1 cup of peanut butter and additional pound of confectioner’s sugar. But I found that after I had used 1 cup of peanut butter and 1 pound of confectioner’s sugar that the frosting texture was good, but that it didn’t have enough peanut butter flavor. So I doubled the peanut butter up to 2 cups and I can safely say that this frosting is now lick-straight-from-the-spoon good.

I hope you enjoy!

P.S. I apologize for the photo below; I made the cupcakes for an event at work a while ago and this is the only picture I can find! I guess that just means that I’ll have to make them again soon to update this post.392151_10101872860858714_503509574_n

Peanut Butter and Jelly Cupcakes (Makes 24)

Adapted from My Baking Addiction

Cupcakes
2 1/4 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 cups low-fat buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
1 stick unsalted butter, softened
1 tsp. vanilla extract

Peanut Butter Frosting
3 sticks unsalted butter, softened
2 cups creamy peanut butter
2 tbsp. vanilla extract
1 pound confectioners’ sugar, sifted

Filling
Strawberry Preserves (I ended up using most of a smallish jar)

  1. For the cupcakes: Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
  2. In a large bowl, sift flour, baking powder and salt together. Set aside.
  3. In another bowl or in a glass measuring cup, whisk the buttermilk and egg whites together, they won’t really “come together” but just try and combine them a little. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, or in your largest mixing bowl with a hand mixer beat the butter and sugar together at medium speed until the butter and sugar are very light and fluffy. Then add the vanilla, one third of the flour mixture and mix on medium speed until incorporated. Next add in half of the buttermilk-egg mixture, and beat, then repeat the process again (flour, buttermilk-eggs, flour) until all of the ingredients are mixed in well. Scrape down the sides of the bowl and give a final mix (about a minute or 2) until it looks smooth.
  5. Scoop the batter into the cupcake liners until they’re about 2/3 of the way full. This amount of batter should make about 24 standard-sized cupcakes (not like the monster ones in the fancy bakeries).
  6. Bake for 9 minutes on the center rack of the oven. After 9 minutes rotate the pans and cook for another 9-10 minutes or until a toothpick inserted into the center comes out clean. Cool on wire racks or in their pans.
  7. Once cupcakes have completely cooled, use a small paring knife to hollow out a small circle in the center of each cupcake. Fill the center of each cupcake with a dollop of strawberry (or your favorite flavor) preserves.
  8. For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, or in your largest mixing bowl with a hand mixer beat softened butter and peanut butter on medium speed until fluffy. Turn your mixer off and sift about a 1/3 of the confectioner’s sugar over top of the mixture. Slowly beat in the sugar and repeat until all of the powdered sugar is incorporated. The texture is almost like fluffy mousse, it is quite delicious.
  9. Frost cupcakes as desired and enjoy!

Kelly’s Notes:

  • Frosting the cupcakes: To easily frost cupcakes, fill a large zip-top bag with your icing and cut the corner off about ½ an inch up. Then take a large iced tea-type glass and flip it upside down. Place the cupcake on the base of the cup and swirl the frosting around the cupcake to get the desired effect (I find that putting the cupcake up on something tall like the glass allows me to swirl the design better and my hands aren’t in the way).
  • Transportation and storage: I made these the night before the big event, so I stored them in the fridge and I found that they transported very well since the fridge hardened up the frosting quite nicely. When I got to work I took the lid off and the frosting relaxed a little and they still looked perfect. I can’t attest to how long these will last put the original recipe says that they are best eaten the same day they’re made. Like I said, I made them the night before and they were delicious and not soggy at all the next afternoon. I can only assume they would be fine for 2-3 days stored in a covered container in the fridge (if you want the frosting a little harder) or in a covered container on the counter (for a fluffier and more mousse-like frosting).

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