Peanut Butter and Jelly Cupcakes
Imagine sinking your teeth into a cupcake that tastes just like your childhood favorite—peanut butter and jelly sandwiches! These Peanut Butter and Jelly Cupcakes are a delightful twist on the classic treat, marrying the creamy goodness of peanut butter with the sweet, fruity flavor of jelly. Perfect for parties, bake sales, or just a fun afternoon treat, these cupcakes are sure to bring smiles to all who indulge. Let’s dive into the sweet world of Peanut Butter and Jelly Cupcakes!
Why You’ll Keep Making It
These Peanut Butter and Jelly Cupcakes are not just a nostalgic dessert; they are a crowd-pleaser! The fluffy cake, rich peanut butter frosting, and luscious jelly filling create a perfect harmony of flavors and textures. Here are a few reasons why you’ll keep coming back to this recipe:
- Easy to Make: With simple ingredients and straightforward steps, these cupcakes are perfect for bakers of all skill levels.
- Versatile Flavors: Feel free to experiment with different jelly or jam flavors, making each batch uniquely yours.
- Impressive Presentation: These cupcakes look as good as they taste, making them a hit at gatherings.
- Nostalgic Vibes: They evoke fond childhood memories, making every bite a trip down memory lane.
The Essentials
To make these delightful Peanut Butter and Jelly Cupcakes, you will need the following ingredients:
- 2 1/4 cups cake flour (I used Swans Down brand)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk, room temperature
- 4 large egg whites, room temperature
- 1 1/2 cups sugar
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 3 sticks unsalted butter, softened (for frosting)
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract (for frosting)
- 2 pounds confectioners sugar, sifted
- 6-8 tablespoons heavy cream (adjust based on desired consistency)
- Jelly or jam in your favorite flavor(s)
Tools of the Trade
Before you get started, gather these essential tools:
- Muffin Pan: Essential for baking the cupcakes.
- Cupcake Liners: For easy removal and a lovely presentation.
- Mixing Bowls: For combining all the ingredients.
- Stand Mixer or Hand Mixer: To make mixing the batter and frosting a breeze.
- Offset Spatula: Perfect for spreading frosting evenly.
- Ice Cream Scoop: For portioning out cupcake batter uniformly.
- Sifter: To ensure your confectioners sugar is lump-free.
Peanut Butter and Jelly Cupcakes Made Stepwise
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This will ensure your cupcakes bake evenly.
Step 2: Prepare the Muffin Pan
Line your muffin pan with cupcake liners to make it easy to remove the cupcakes once they are baked.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. This step is crucial for ensuring your cupcakes rise beautifully.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature butter and sugar together using your mixer until light and fluffy, about 3-5 minutes.
Step 5: Add Egg Whites and Vanilla
Add the egg whites and vanilla extract to the butter mixture, beating until well combined.
Step 6: Alternate Adding Dry Ingredients and Buttermilk
With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not over-mix.
Step 7: Fill Cupcake Liners
Using an ice cream scoop, fill each cupcake liner about two-thirds full with batter.
Step 8: Bake the Cupcakes
Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Step 10: Prepare the Peanut Butter Frosting
In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter until smooth. Gradually add the sifted confectioners sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, then beat on high until the frosting is light and fluffy.
Step 11: Assemble the Cupcakes
Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the center with your favorite jelly or jam. Then, use an offset spatula or piping bag to frost the tops of the cupcakes with the peanut butter frosting.
Step 12: Decorate and Serve
For an extra touch, you can drizzle some additional jelly on top of the frosting or sprinkle crushed peanuts for added texture. Serve and enjoy your delicious Peanut Butter and Jelly Cupcakes!
What to Use Instead
If you find yourself missing an ingredient or two, here are some alternatives you can use:
- For buttermilk: Combine 1 tablespoon of vinegar or lemon juice with 1 1/4 cups of milk and let it sit for 5 minutes.
- For egg whites: You can use 1/4 cup of egg substitute for each egg white.
- For unsalted butter: You can substitute with an equal amount of margarine or coconut oil.
- For peanut butter: Almond butter or any nut butter of your choice can be used for a different flavor.
Cook’s Notes
- Make sure all your ingredients are at room temperature for the best mixing results.
- Do not overmix the batter, as this can lead to dense cupcakes.
- Feel free to adjust the amount of jelly you use based on your personal preference.
- Ensure your cupcakes are completely cool before frosting to prevent melting.
Make-Ahead & Storage
These Peanut Butter and Jelly Cupcakes can be made ahead of time! Here are some tips for storing them:
- Store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months.
- Frosted cupcakes can be stored in the refrigerator for up to 5 days. Just make sure they are in an airtight container to prevent them from drying out.
- If you plan to freeze frosted cupcakes, it’s best to freeze them without the jelly filling. Add the filling right before serving.
Handy Q&A
Can I use a different type of flour for these cupcakes?
Absolutely! You can use all-purpose flour, but the texture may vary slightly. Cake flour gives these cupcakes a lighter, fluffier texture.
What is the best way to frost these cupcakes?
You can use a piping bag with a large round tip for a professional look, or simply spread the frosting with an offset spatula for a more rustic appearance.
Can I make these cupcakes gluten-free?
Yes, you can substitute the cake flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for the best results.
How do I know when the cupcakes are done baking?
The best way to check is to insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they are done!
See You at the Table
Now that you have this scrumptious recipe for Peanut Butter and Jelly Cupcakes, it’s time to gather your ingredients, preheat the oven, and get baking! These treats are not only delicious but also a wonderful way to reminisce about childhood while enjoying a modern twist. Whether for a special occasion or just because, these cupcakes are sure to bring joy to your table. Happy baking!
Peanut Butter and Jelly Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This will ensure your cupcakes bake evenly.
- Step 2: Prepare the Muffin Pan - Line your muffin pan with cupcake liners to make it easy to remove the cupcakes once they are baked.
- Step 3: Mix Dry Ingredients - In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. This step is crucial for ensuring your cupcakes rise beautifully.
- Step 4: Cream Butter and Sugar - In a large mixing bowl, beat the room temperature butter and sugar together using your mixer until light and fluffy, about 3-5 minutes.
- Step 5: Add Egg Whites and Vanilla - Add the egg whites and vanilla extract to the butter mixture, beating until well combined.
- Step 6: Alternate Adding Dry Ingredients and Buttermilk - With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not over-mix.
- Step 7: Fill Cupcake Liners - Using an ice cream scoop, fill each cupcake liner about two-thirds full with batter.
- Step 8: Bake the Cupcakes - Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Cool the Cupcakes - Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Step 10: Prepare the Peanut Butter Frosting - In a large mixing bowl, beat the softened unsalted butter and creamy peanut butter until smooth. Gradually add the sifted confectioners sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, then beat on high until the frosting is light and fluffy.
- Step 11: Assemble the Cupcakes - Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the center with your favorite jelly or jam. Then, use an offset spatula or piping bag to frost the tops of the cupcakes with the peanut butter frosting.
- Step 12: Decorate and Serve - For an extra touch, drizzle some additional jelly on top of the frosting or sprinkle crushed peanuts for added texture. Serve and enjoy your delicious Peanut Butter and Jelly Cupcakes!
Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- Do not overmix the batter to avoid dense cupcakes.
- Adjust the jelly amount according to your taste preference.
- Let cupcakes cool completely before frosting to prevent melting.
