This cupcake recipe is inspired by the classic peanut butter and jelly sandwich to create a treat that pb&j lovers of all ages will enjoy. Jam placed in the center of each baked cupcake is a pleasant fruity burst as you bite into the vanilla cake. Peanut butter morsels throughout and a peanut butter frosting round out that favorite flavor combination.
As the kids head back to school, this is a great way to make them something special for starting the new school year. Serve with a glass of milk when they get off the school bus this week!
- 1 cup cake flour
- 1/2 cup white wheat flour
- 1 cup granulated white sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature (cut into pieces)
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup plain Greek yogurt
- 1/2 cup Reese’s peanut butter chips
- Approximately 1/2 cup of your favorite jam (Smucker’s® Seedless Strawberry Jam used here)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup peanut butter (Smucker’s® Natural Creamy Peanut Butter used here)
- 1 Tablespoon milk
- 1 teaspoon vanilla
- 1 cup powdered sugar
Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
Add flour, sugar, baking powder and salt to a large mixing bowl. Beat to combine.
Add the butter, egg, egg yolks, vanilla extract and yogurt. Mix at medium speed just until combined. Scrape down the sides with a rubber spatula as needed.
Add peanut butter chips and fold in using the spatula.
Evenly distribute cupcake batter between the 12 cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Allow cupcakes to cool for 10 minutes before transferring to metal cooking rack.
Cut out a small portion in the center of each cupcake using an apple corer or small knife. Fill a pastry bag or a decorating tool such as the Wilton® Dessert Decorator Pro with jam. Squeeze about a Tablespoon of jam into the center of each cupcake, just until the jam comes to the top of the cupcake.
To make frosting, combine all ingredients except the sugar in a medium-sized mixing bowl. Beat with an electric mixer on medium speed until combined. Mix in powdered sugar by gradually adding and beating with mixer.
Decorate cupcakes as desired. Frosting and chopped peanuts used here.
Note: You may not need all of the frosting depending on your preferences. If it seems like too much frosting, you can save the frosting refrigerated for up to 5 days. It also makes an excellent dip for pretzels and even fruit.
Shopping and presentation tips: For easy and beautiful piping of jam and frosting, try the Dessert Decorator Plus or Pro made by Wilton. Easy-to-use, these tools are well worth the price for any regular baker.
You can find these decorating tools at craft stores such as the A.C. Moore on Street Road in Bensalem, PA. Be sure to check for a coupon to get the best deal.
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