Peanut Butter and Jelly Cupcakes

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Perfect fluffy vanilla cupcakes stuffed with a homemade blackberry jam filling and topped with creamy peanut butter frosting.  These peanut butter and jelly cupcakes would be perfect for a summer potluck!

These are the BEST Peanut Butter and Jelly Cupcakes I've had!

Lately it feels like the productive hours in my day are decreasing on a regular basis.  I’m not knocked out tired like I was in my first trimester, but I’m definitely feeling some new afternoon exhaustion creep in.  I guess lugging around a growing baby and somewhere around 20 extra pounds in front of my body will do that to you!  It’s a little annoying because I still have a lot I’d like to do in the next couple of months, but I’m learning to work around the exhaustion and do what I can.  Namely that means being as productive as possible during the first six or seven hours of my day.  Because come 2pm, it’s a very good day if I am still on my feet and getting things done.  I try to push myself to do some dinner prep a bit later in the afternoon, but that second wind doesn’t always come through.

Homemade Blackberry Chia Jam for the BEST PB&J Cupcakes!

Anyway, it’s a good thing I still have enough energy to get a couple of baking projects done in the mornings!  These cupcakes are definitely not the simplest of desserts, but when you separate all the components and make one of the three ahead of time (the jelly), they really aren’t too bad.  And when you have a dessert come out like these peanut butter and jelly cupcakes did (read: seriously delicious), the extra bit of work and time is very much worth it.  The moist vanilla cupcakes are stuffed with a homemade blackberry jam and topped with a hefty serving of peanut butter buttercream.  I dare you to resist.

Fluffy PB&J Cupcakes with serious peanut butter frosting AND homemade jam!

Peanut Butter and Jelly Cupcakes
Makes 12 cupcakes

Ingredients:
1 batch Vanilla Cupcakes (recipe below), cooled
1/4-1/2 cup jelly or jam of choice (recipe for homemade Blackberry Chia Jam below), cooled
1 batch Peanut Butter Buttercream (recipe below)

Directions:
Prepare jam and chill in refrigerator as directed below
Bake cupcakes as directed below; allow to cool for one hour
When cupcakes are completely cool, use a small paring knife to cut about one teaspoon out of top center of cupcake
Fill whole of cupcake with a teaspoon jam and repeat with remaining cupcakes (refer to this blog post on stuffing cupcakes for tips and photos)
Prepare Peanut Butter Buttercream as directed below; pipe or spread buttercream over stuffed cupcakes
Store cupcakes in a covered container in refrigerator up to three days (best within 24 hours of making); bring to room temperature before serving
Note: I recommend making the jam up to one week in advance and cupcakes one day prior to putting everything together and serving.

Vanilla Cupcakes
Slightly adapted from Sweetapolita

Ingredients:
4 fluid ounces (1/2 cup) milk, at room temperature separated (skim, low fat or whole will work)
60 grams / 2 1/8 ounces (~2 large) egg whites, at room temperature
20 grams / 3/4 ounce (~1 large) egg yolk, at room temperature
1 tablespoon pure vanilla extract
175 grams / 6 1/8 ounces  (~1 1/2 cups) cake flour, sifted
150 grams / 5 1/4 ounces (~3/4 cups) granulated sugar
10 grams (2 teaspoons) baking powder
3 grams (1/2 teaspoon) salt
43 grams / 1 1/2 ounces (3 tablespoons) unsalted butter, softened at room temperature
43 grams / 1 1/2 ounces (3 tablespoons) vegetable shortening

Directions:
Pre-heat oven to 350 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside
In a medium bowl whisk together the egg whites, egg yolk, 2 tablespoons of milk and vanilla; set aside
In the large bowl of an electric mixer with the paddle attachment, combine the sifted flour, sugar, vanilla bean, baking powder and salt together on low speed for just 30 seconds
Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
Increase mixer to medium speed and beat for 1 1/2 minutes
Scrape the sides of the bowl add the egg/milk mixture in 2 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
Pour batter evenly into cupcake tins (about 2/3 the way full for each cupcake); I like to use a large cookie dough scoopclip_image001 or small ladle
Bake for 16-18 minutes or until a toothpick comes out clean; set aside to cool before filling and frosting

Backberry Jam Filling
Makes 1 1/2 cups
Souce: Two Peas and Their Pod

Ingredients:
460 grams / 1 pound (~4 cups) fresh or frozen blackberries
1 1/2 fluid ounces / 3 tablespoons real maple syrup
20 grams / 3/4 ounce (2 tablespoons) chia seeds
½ teaspoon vanilla extract

Directions:
In a medium heavy duty pot, place blackberries and maple syrup over medium-high heat, stirring frequently until berries soften
Use the back of a wooden spoon to smash about 2/3 of the blackberries; stir in the chia seeds
Cook on low heat, stirring occasionally for about fifteen minutes or until jam is thickened to desired consistency
Remove from heat and stir in lemon juice and vanilla
Store jam in an airtight container in refrigerator up to two weeks
Note: This jam is very seedy from the fresh blackberries.  If you prefer something different you can buy a seedless jam to use for the filling instead.

Peanut Butter Buttercream

Ingredients:
3 ounces (6 tablespoons / 3/4 1 stick) unsalted butter softened at room temperature
485 grams / 1 pound, 1 ounce (1 3/4 cup + 2 tablespoons) creamy peanut butter (do not use natural)
120 grams / 4 1/4 ounces (3/4 cup + 2 tablespoons) powdered sugar

Directions:
Beat butter until light and creamy; beat in peanut butter until creamy and smooth
Mix in confectioners’ sugar on low speed just until combined and then beat for a couple of minutes until light and fluffy

PB&J Cupcakes with everything made from scratch, OMG

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13 Responses to “Peanut Butter and Jelly Cupcakes”

  1. Joanne July 31, 2014 at 7:06 am #

    Boo to exhaustion, but yay for cupcakes! Especially peanut butter stuffed cupcakes. You certainly know the way to my heart.

  2. kita July 31, 2014 at 7:14 am #

    These sound awesome right now! A perfect pick me up??

  3. Jennifer | Bake or Break August 1, 2014 at 11:33 am #

    I have such a soft spot for peanut butter and jelly in dessert form! These cupcakes look amazing!

    • Keep It Sweet August 11, 2014 at 2:42 pm #

      Thanks, Jennifer! They definitely satisfied that craving:-)

  4. Rachel August 1, 2014 at 12:21 pm #

    Wow, these look amazing! I haven’t had peanut butter in sooo long (too long!). I would love for my foray back to PB to be with these cupcakes!

    • Keep It Sweet August 11, 2014 at 2:42 pm #

      I hope you start to like PB again soon… maybe you need something like this to get the taste back;-)

  5. Bianca @ Confessions of a Chocoholic August 2, 2014 at 11:41 am #

    I love PB&J anything. The frosting looks soooo creamy! Have a great weekend!

  6. Erin @ The Spiffy Cookie August 5, 2014 at 11:29 am #

    I’m impressed with how much you’ve been doing still! My one friend has 6 weeks left and she finally stopped riding her bike – crazy woman. As for these cupcakes I have been wanting to dabble more in pb+j desserts. For some reason despite my love of pb I shy away from pb+j desserts for no good reason. Look delicious!

    • Keep It Sweet August 11, 2014 at 2:44 pm #

      Wow, I’d be afraid that if I got on a bike I would topple off, lol!

  7. Laura Dembowski August 7, 2014 at 3:51 pm #

    I’m sorry you’re feeling so tired. I have always gotten tired very easily and I’m not even pregnant, so I feel your pain. But I know these would give me some extra energy. I mean, there’s fruit and chias, and peanut butter. So they’re like healthy, power food cupcakes!

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