And now, even as an adult, the peanut butter and jelly combo just never gets old. It's just so good! Which is why I had to make a peanut butter and jelly cupcake, for old times sake and for the kid in you that never gets old.
I used the peanut butter cake recipe from Brown Eyed Baker and changed it slightly by using some brown sugar in place of the white and adding more milk. I think the extra milk made for much tenderer cupcake and I was very pleased with how the crumb came out. These cupcakes were super peanut buttery in every bite, soft, and stayed moist for days (even in the fridge). Paired up with a grape jelly filling and topped with peanut butter cream cheese frosting, they were peanut buttery perfection.
So go ahead, make these cupcakes, grab a glass of milk, and enjoy a sweet version of peanut butter and jelly that will make you smile.
Peanut Butter and Jelly Cupcakes (adapted from Brown-Eyed Baker)
1 3/4 c. all-purpose flour
1/4 tsp. baking soda
3/4 tsp. baking powder
3/4 c. salted butter, at room temperature
2/3 c. sugar
2/3 c. light brown sugar
2/3 c. creamy peanut butter
3 eggs, at room temperature
1/2 tsp. vanilla
1/2 c. Greek yogurt
1/2 c. milk
1/2 c. grape jelly
Peanut Butter Cream Cheese Frosting (Sweet as Sugar Cookies)
8 oz. cream cheese, softened
4 Tbsp. butter, softened
1/2 c. peanut butter, creamy or crunchy
2 c. powdered sugar
Preheat oven to 350F. Line standard muffin pans with paper liners. Whisk together the flour, bkaing soda, and baking powder.
Cream the butter with the peanut butter. Add the sugars and cream together till pale and fluffy. Beat the eggs and add in two batches, beating for 1 min. after each addition. Mix in the vanilla. Add half the flour mixture, then the yogurt, then the rest of the flour mixture. Beat until just combined. Mix in the milk until just combined.
Divide the batter into the lined cups. Bake for 20-25 min. until a toothpick inserted into the centers comes out clean. Transfer the cupcakes to wire racks to cool completely.
For the frosting:
Beat the butter with the cream cheese until mixed together. Mix in the peanut butter, then beat in the powdered sugar until light and fluffy.
For the assembly:
Cut a small cone out of the center of each cupcake. Fill with 1 tsp. grape jelly. Pipe with the peanut butter cream cheese frosting as desired. Eat the little cake cones to your heart's desire.
- The original recipe called for 1 1/3 c. granulated sugar. I used half white sugar and half light brown sugar instead.
- Instead of sour cream, I used nonfat Greek yogurt.
- The batter, once mixed, looked a little thick, so I added 1/2 c. milk to thin it down a little.
- I used grape jelly instead of strawberry jam (just my preference).
- I chose to fill the cupcakes with the jelly instead of just dolloping it on top.
Makes 24 cupcakes