Oh, yes! I know when first seeing (or hearing) “Peanut Butter and Jelly Cupcakes,” you are likely thinking, “Huh?!” Or I sometimes get “YUCK!” But honestly, don’t knock them until you try them. Peanut butter and jelly cupcakes are insanely tasty!
These cupcakes are legit like eating a peanut butter and jelly sandwich, except with a hint of sugar and a whole lot of fun. Again, I am not a fan of pumpkin pie and the “typical” Thanksgiving desserts. Never have been and I don’t really have an explanation for why. It just never worked with my taste buds. I don’t know if it is a mixture of the colors with these PB & J cupcakes (they look like fall) or just having the comfort food vibe, but I wanted to make these little treats for Thanksgiving dessert.
They are super easy to make, and each time I bake them, I try something a little different. Sometimes I swirl jelly in, sometimes I fill them up with jelly; always up for a little change.
- 2 ½ cups of all-purpose flour
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- ½ cup of butter (softened)
- 1 ½ cups of light brown sugar
- ¾ cup chunky peanut butter
- 1 teaspoon of vanilla extract
- 3 eggs
- 1 cup half-and-half
- Preheat your oven to 350 degrees.
- Line a cupcake pan with your choice of cupcake liners.
- Mix together the flour, baking powder and salt, and set them aside.
- Cream the butter and sugar until they are light and fluffy. Add the peanut butter and vanilla extract and continue to beat until thoroughly blended. Add in the eggs, one at a time. Be sure to mix well after each addition. Add in the half-and-half and dry ingredients, and continue to beat well after adding each ingredient in.
Earlier I mentioned taking some jelly and mixing it into your batter prior to filling your cupcake liners. While delicious, this time I opted to try something new. Fill your cupcake liners about ¾ full. Bake for 25-30 minutes.
Remove the cupcakes from your oven and allow to cool completely. Using an apple core, place into the center of your cupcake and remove. Fill the center with your choice of jelly (I used strawberry preserves), and replace the core. This way you really get the experience of eating a peanut butter and jelly sandwich.
Ingredients for the frosting:
¼ cup of butter (softened)
½ cup of smooth peanut butter
2 cups powdered sugar
2 tablespoons of milk
To make the frosting:
1.) Cream butter, the peanut butter and sugar together until light and fluffy.
2.) Add the milk and beat until creamy.
Frost your cupcakes and add some jelly! I chose to frost some entirely, and others I just covered the center where I used the apple core. I added a dollop of jelly to the tops and they were ready to go!
Recipe adapted from Cupcakes Galore. Be sure to check out this cookbook to see how author Gail Wagman created her version, and so many other delicious treats. She’ll have you baking for days!