The Best Peanut Butter and Jelly Cupcakes
This cupcake recipe consists of moist vanilla cupcakes with a hidden strawberry jelly center and frsoted with a peanut butter and cream cheese frosting, delicious!
Servings: 24 cupcakes
Equipment
- 2 cupcake trays
- 24 cupcake paper liners
Ingredients
Vanilla Cupcakes
- 115 grams sunflower oil
- 3 extra large eggs
- 290 grams self-raising flour
- ½ teaspoon salt
- 250 grams granulated sugar
- 1 teaspoon vanilla extract
- 270 ml milk
Peanut Butter Frosting
- 100 grams unsalted butter
- 600 grams icing sugar
- 250 grams cream cheese
- 1 teaspoon vanilla extract
- 130 grams smooth peanut butter
- milk, optional
- 1 cup strawberry jam
Instructions
Vanilla Cupcakes
- Preheat the oven to 180°C and line two cupcake trays with 24 cupcake papers.
- Add the oil, sugar, and eggs to a bowl of an electric mixer fitted with a whisk attachment and beat at medium-high speed until well combined.
- Sift the flour and salt together, and add this to the egg mixture, beat briefly on high speed until combined.
- Add the vanilla to the milk and slowly add this to the flour mixture, while the beater is going. Continue until all of the milk has been added. Scrape the sides of the bowl and mix again to ensure everything is well combined and there are no lumps.
- Pour the mixture into a jug and fill the cupcake papers ¾ of the way. Bake in a preheated oven for about 12 to 15 minutes or until cooked. Allow the cupcakes to cool.
Peanut Butter Frosting
- Place the butter into a bowl of an electric mixer fitted with a whisk attachment, and beat until light in color and creamy. This can take up to 10 minutes, scrape down the sides of the bowl occasionally to ensure the butter is beating evenly.
- Add the icing sugar and beat again, for about 2 minutes until well incorporated.
- Change the whisk attachment to the paddle attachment and add the cream cheese. Beat until combined and fluffy, this can take up to 5 minutes. Be sure to scrape down the sides of the bowl as you go.
- Add the vanilla and the peanut butter and beat again at high speed, until the frosting is light and fluffy. Scrape down the sides of the bowl and mix again. If the frosting looks too thick add a tablespoon of milk at a time and beat again until fluffy and pipeable.
- Fill one piping bag with strawberry jelly and the second with the peanut butter frosting.
- Core out the center of each cupcake and fill with the jelly, pipe a swirl of peanut butter frosting onto the cupcake and then top with crushed peanuts. Serve and enjoy!
