PB&J Cupcakes! That's right, your eyes are not deceiving you. I knew these were going to be awesome before I even put them in the oven. The cake batter was soooo delicious - some of it didn't make it into the liners - and the icing, ohhhh the icing (swoon) - it's like a Reese's Peanut Butter Cup on CRACK! They taste pretty similar to the PB&J bars I made a while back, but I think they're even better because the frosting takes them over the top! This is a cupcake adults and kids of all ages will enjoy! What are you doing reading still? Run and make these!
Recipe from I Heart Cuppy Cakes
Makes 12 cupcakes
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
3/4 cup smooth peanut butter, room temp (Private Selection Organic PB, Creamy)
1 cup brown sugar
1 tsp vanilla extract
1/2 cup milk
Raspberry jam to fill cupcakes
To make cupcakes
Preheat oven to 350F. Line muffin tin cupcs with paper cupcake liners
Sift flour, baking powder and salt into a medium bowl and set aside
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed during mixing. Mix in egg. Add vanilla and beat for 1 minute or until batter smooth.
On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned and a toothpick inserted in the center comes out clean, about 22 minutes. There will be cracks on the top. Cool cupcakes for 10 minutes in the pan on wire rack. Once cooled - fill cupcakes with jelly either by cutting out a little cone shape and then filling with jam or inserting a piping tip and squirting jelly into the cupcake.
Peanut Butter Frosting
Recipe from Mommy's Kitchen
1 - 16oz box powdered sugar
1 - stick of butter, softened (1/2 cup)
1/2 cup creamy peanut butter (Private Selection Organic PB, Creamy)
1 - tsp vanilla extract
milk (about 3 - 4 tablespoons)
Cream powdered sugar and butter together, add peanut butter. Mix well, add vanilla extract and enough milk to make it easy enough to spread. Beat mixture together until you have the consistency you want. Frost cupcakes when completely cooled.
*If you'd like to try another variation of this cupcake - instead of the PB frosting and jelly - try a chocolate glaze instead.
Recipe from I heart cuppy cakes:
For chocolate glaze
1/4 cup heavy whipping cream
1 tbsp unsalted butter
1 cup milk chocolate chips
1/2 tsp vanilla extract
To make chocolate glaze
In a medium saucepan, heat the cream and butter over low heat until the cream is hot adn the butter has melted. The mixture should form tiny bubbles and measure about 175F on a thermometer; do not let it boil.
Remove the pan from the heat, add the milk chocolate and let it sit in the hot cream for 30 secs to soften. Add the vanilla and whisk the glaze until it is smooth and all the chocolate has melted. (Return the glaze to low heat if necessary to melt the chocolate completely, whisking constantly.) The glaze should be thick enough to hold its shape when spread over the cupcakes. If it is too liquid to spread, let it sit at room temp for 5-15 minutes, depending on the temp of your kitchen.Using a small spatula, spread 1 tbsp of glaze over the top of each cupcake.