Peanut Butter & Jelly Cupcakes
These fluffy cupcakes are just a PB&J in dessert form! They are addicting though, so be sure to pace yourself.
Servings 12 cupcakes
Ingredients
Vanilla Cupcakes
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1 egg
- 1/4 cup sour cream or yogurt
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 1/4-1/2 cup grape or strawberry jelly for filling
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoons heavy whipping cream or whole milk
Instructions
Cupcakes
- Preheat oven to 350 degrees Line cupcake pan with 12 liners, set aside.
- Whisk the flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a microwave-safe bowl, melt your butter. Remove from microwave and whisk in sugar until completely combined with no lumps.
- Add to a large bowl and combine with egg, sour cream or yogurt, milk, and vanilla until completely combined.
- Gently add in the flour and whisk until combined, careful not to over mix.
- Using a cookie scoop, add batter to cupcake liners evenly across all 12. Bake in the oven for 18-20 minutes, rotating the pan about halfway through cooking.
- Remove from oven and let cool completely.
- When ready, remove a piece of the cupcake by cutting a small hole in the top. Gently spoon in a bit of strawberry or grape jelly and then reseal with the piece of cupcake.
- Frost the cupcake with peanut butter frosting and enjoy!
Peanut Butter Frosting
- Beat peanut butter and butter in a large bowl with a hand mixer until creamy (or in the bowl of a stand mixer fitted with the paddle attachment).
- Mix in 1 cup of powdered sugar at a time, slowly, until mixture is crumbly. Add salt and vanilla and mix, then add 1 tablespoon of heavy whipping cream/whole milk until you reach desired consistency.
Notes
Frosting recipe from Crazy for Crust.