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Peanut-Butter-and-Jelly-Cupcake

Peanut Butter and Jelly Cupcakes

Peanut butter whipped frosting topped with glistening jelly over a moist yellow cupcake.

The Sauce: Peanut Butter Whipped Frosting – This light frosting has a silky texture loaded with pea-nutty flavor. It’s a dessert sauce made with creamy peanut butter, real butter and confectioner’s sugar. It becomes the perfect nest for the shiny jelly crown.

 

Brown bag special

Peanut Butter and Jelly is like a warm blanket or comfortable worn shoe. I grew up eating lots of PB&J sandwiches in my grade school brown bags. ‘Stick to your ribs’ peanut butter with sweet berry jelly is a fast, Peanut-Butter-and-Jelly-Cupcakessimple, easy sandwich to make with pantry ingredient essentials.

This combo is the star of my cupcake and features homemade pomegranate jelly but use your favorite jelly or jam. I love berry jellies and jams because they look like a jeweled ‘hope‘ diamond set on siena velvet. Classic grape is perfect, too. This is a moist, four-star yellow cake with peanut butter whipped frosting and glistening jelly. A kid favorite, but grown ups love ‘em.

2011 AniversaRecipe – Chicken with Apple Cider and Bacon Sauce

Recipe: Peanut Butter and Jelly Cupcakes

Prep Time: 20 Minutes | Cook Time: 22 Minutes | Yield: 18 Cupcakes | Level: Easy

Ingredients
Cupcake-batter-filled-with-ice-cream-scoopCake

Frosting

  • 1 cup creamy peanut Peanut-butter-and-real-butter-for-frostingbutter
  • 4 Tbsp butter, room temperature
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 3-5 Tbsp heavy cream
  • 1/3 cup red jelly

Instructions
Cake
1 Preheat oven to 350 degrees.Peanut-Butter-and Jelly-Cupcakes-with berry-colored-cupcakes-papers

2 In a medium bowl, combine the flour, baking soda and salt and set aside.

Jar-of-pomegranate-jelly3 With a hand or stand mixer, cream the butter and sugar until light and fluffy.

4 Add the eggs one at a time then the vanilla.

5 Alternating, add the flour mixture and buttermilk 1/3 at a time mixing after each addition.

6 Fill muffin pan lined with cupcake papers 2/3 full with batter. Bake at 350 degrees for 20-22 minutes until top springs back or a toothpick comes out clean.

7 Cool cupcakes in pan for 1-2 minutes then remove to a cooling rack and cool completely.

Frosting
8 Meanwhile, with a hand or stand mixer, cream together the peanut butter and real butter. Add the powdered sugar and vanilla and combine. Add the cream as needed to make a spreadable consistency, beating until fluffy.

9 Once cooled, frost the cupcakes creating a small indentation on the top. With a small spoon, place a teaspoon of jelly on the top.
Use-a-knife-to-frost-cupcakes
Information
Notes
Different jars of peanut butter have different consistencies. If it’s thinner, use 1-3 tablespoons of heavy cream. If it’s thicker, use 3-5 tablespoons.

Use a large decorating tip or frost with a knife leaving an indentation for the jelly.

Dish Designer

  • Exchange heavy cream for Half & Half or milk.

Inspiration – Cook’s Illustrated

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: Sept. 13, 2012

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4 Responses to Peanut Butter and Jelly Cupcakes

  1. Debbie September 13, 2012 at 6:44 pm #

    Delicious. And the frosting:cake ratio was good.

    I’ve always liked PB&J for lunch (or dinner). Now I know it’s good for dessert too!

    • helenhorton September 14, 2012 at 8:42 pm #

      I like your frosting:cake ratio comment. As beautiful as a large swirl of icing looks, it’s too much frosting for a cupcake. Love that PB&J, too.

  2. Jo Ann September 14, 2012 at 4:17 pm #

    These look so good. Do you think this pea-nutty frosting would be good on chocolate cupcakes? We love peanut butter and chocolate together.

    • helenhorton September 14, 2012 at 8:20 pm #

      Fabulous! Bake some chocolate cupcakes http://saucycuisine.com/?p=3649 and spread the peanut butter frosting in swirls. Garnish with mini chocolate chips if you like.

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