I know what you’re thinking: “Wow, another peanut butter recipe? Danielle must really be obsessed with peanut butter.”
The answer is yes, yes I am.
These bring me back to my childhood. Lunch was always a PB&J on wheat bread. And these taste so much like a peanut butter and jelly sandwich that I can’t help but be nostalgic. They make me want to watch Nickelodeon and then go play with my Skip-It. These are fun and yummy, producing an instant smile.
Plus, if you’re like me and like a lot of jelly, these recipe can easily accommodate that. I just put a dollop of jelly on the top, but there’s nothing stopping you from putting on more. Nothing at all.
What You’ll Need
- 8 tablespoons of butter, softened
- ½ cup peanut butter
- 1 ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups and 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅔ cup milk
Frosting and Filling
- 5 tablespoons butter, softened
- ¼ cup and 1 tablespoon peanut butter
- 1 ¼ teaspoon vanilla extract
- 2 ½ cup powdered sugar
- 2 ½ tablespoon milk
- 1 cup strawberry jelly
How You Do It
- Preheat oven to 350 F and line cupcake pan.
- Cream together the butter, peanut butter, and sugar. When butter is completely mixed in, beat in eggs and vanilla.
- In a large bowl, combine the dry ingredients: flour, salt, baking powder, and baking soda.
- In batches and alternating with the milk, add dry ingredients into the wet ingredients, mixing thoroughly after each batch is added. Use the following suggestion:
- 1 cup flour
- 1/3 cup milk
- 1/4 cup flour
- 1/3 cup milk
- 1/4 cup and 2 tablespoons flour
- Fill cupcakes ⅔ of the way full and bake for 20-22 minutes, until a toothpick comes out clean. As cupcakes cool, make the frosting.
- Combine the butter, peanut butter, and vanilla extract.
- Add in the powdered sugar in batches. Frosting will be thick.
- To fill the cupcakes, use a corer or, using a knife, cut out the centers. Keep the centers.
- Fill with jelly. I piped them in, but you can certainly spoon it in. Cut off some of the cupcake centers and place over jelly filling.
- In order to frost the cupcakes, using the tip of your choice, pipe on a base layer. Frost two circles on top of each other, making sure there’s a hole in the center.
- Fill the hole with jelly, and you’re all done!
Look at the height on these babies!
And can we talk about the centers for a second? Because I’m in love.
I know this makes 16 cupcakes, but do I really have to share? Do I?
That’s all we have time for now. In the comments below, let me know what recipe you’d like to see next! Until next time,
Mix it up: Obviously I used strawberry jelly, but there’s nothing stopping you from using grape or any other flavor!