Peanut Butter and Jelly Cupcakes

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 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.

Peanut Butter and Jelly Cupcakes

Yield: 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)

Instructions:

1. Prepare jam and chill in refrigerator as directed below

2. Bake cupcakes as directed below; allow to cool for one hour

3. When cupcakes are completely cool, use a small paring knife to cut about one teaspoon out of top center of cupcake

4. 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)

5. Prepare Peanut Butter Buttercream as directed below; pipe or spread buttercream over stuffed cupcakes

6. Store cupcakes in a covered container in refrigerator up to three days (best within 24 hours of making); bring to room temperature before serving

Notes: I recommend making the jam up to one week in advance and cupcakes one day prior to putting everything together and serving.

Vanilla Cupcakes

Ingredients

• 120 milliliters (1/2 cup) milk, at room temperature separated (skim, low fat or whole will work)

• 60g (~2 large) egg whites, at room temperature

• 20g (~1 large) egg yolk, at room temperature

• 15 milliliters (1 tablespoon) pure vanilla extract

• 175g (~1½ cups) cake flour, sifted

• 150g (~3/4 cups) granulated sugar

• 10g (2 teaspoons) baking powder

• 3g (1/2 teaspoon) salt

• 43g (3 tablespoons) unsalted butter, softened at room temperature

• 43g (3 tablespoons) vegetable shortening

Instructions

1. Pre-heat oven to 350 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside

2. In a medium bowl whisk together the egg whites, egg yolk, 2 tablespoons of milk and vanilla; set aside

3. 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

4. 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

5. Increase mixer to medium speed and beat for 1½ minutes

6. 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

7. Pour batter evenly into cupcake tins (about ⅔ the way full for each cupcake); I like to use a large cookie dough scoop or small ladle

8. Bake for 16-18 minutes or until a toothpick comes out clean; set aside to cool before filling and frosting

Notes

Slightly adapted from Sweetapolita

Backberry Jam Filling

Makes: 1½ cups

Ingredients

• 460g (~4 cups) fresh or frozen blackberries

• 45 milliliters (3 tablespoons) real maple syrup

• 20g (2 tablespoons) chia seeds

• 2 milliliters (½ teaspoon) vanilla extract

Instructions

1. In a medium heavy duty pot, place blackberries and maple syrup over medium-high heat, stirring frequently until berries soften

2. Use the back of a wooden spoon to smash about ⅔ of the blackberries; stir in the chia seeds

3. Cook on low heat, stirring occasionally for about fifteen minutes or until jam is thickened to desired consistency

4. Remove from heat and stir in lemon juice and vanilla

5. Store jam in an airtight container in refrigerator up to two weeks

Notes:

Source: Two Peas and Their Pod

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

• 85g (6 tablespoons) unsalted butter softened at room temperature

• 485g (1¾ cup + 2 tablespoons) creamy peanut butter (do not use natural)

• 120g (3/4 cup + 2 tablespoons) powdered sugar

Instructions

1. Beat butter until light and creamy; beat in peanut butter until creamy and smooth

2. Mix in confectioners’ sugar on low speed just until combined and then beat for a couple of minutes until light and fluffy