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Peanut butter and jelly cupcakes

2 Reviews

About the bake

What could be more American than the classic peanut butter and jelly combination? These cupcakes are a really tasty American style treat; vanilla sponge, topped with peanut butter buttercream and filled with jam and peanut butter in the centre.

50Total Time
30Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 170°C (325°F) Gas 3. Line a cupcake tin with 12 paper cupcake cases.

  2. Step 2:

    Place the butter, sugar, flour and baking powder in a mixing bowl and beat with a wooden spoon or electric mixer. Add in half of the milk to the mixture and beat again.

  3. Step 3:

    Separately beat together the egg, remaining milk and vanilla extract then add in with the mixture. Beat together until light and fluffy.

  4. Step 4:

    Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  5. Step 5:

    When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon or pipe in a small amount of jam and some peanut butter inside each one and push the cake back into the hole.

  6. Step 6:

    To make the icing. beat the peanut butter, butter and icing sugar together until smooth, adding a drop of milk if necessary. Pipe on top of the cakes and finish with a chocolate peanut flavoured sweet. These cakes will keep for 2 days in a sealed cake tin.

Ingredients

  • For the cupcakes

    • 120g Plain white flour
    • 140g Unrefined golden caster sugar
    • 1.5 tsp Baking powder
    • 40g Butter (unsalted)
    • 120ml Milk (whole)
    • 1 Egg(s) (free range)
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the icing

    • 4 tbsp Raspberry jam
    • 3 tbsp Peanut butter (smooth)
    • 140g Butter (unsalted) (softened)
    • 280g Unrefined golden icing sugar

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