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Peanut butter and jelly cupcakes
Peanut butter and jelly cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate classic PB&J with these delicious cupcakes!
Ingredients:
  • 100g butter, softened
  • 140g peanut butter
  • 220g brown sugar
  • 2 Free Range Eggs
  • 300g self-raising flour
  • 80g sour cream
  • 60ml milk
  • 160g jam
  • 125g butter, softened
  • 280g peanut butter
  • 320g icing sugar mixture
  • 41.20 gm milk
Instructions:
  • 1. Preheat the oven to 180C. 2. Line a 12-hole muffin pan with paper cases. 3. In a bowl, beat butter, peanut butter, and sugar until creamy. 4. Add eggs one at a time, beating well. 5. Alternate adding flour, sour cream, and milk, mixing well. 6. Spoon the batter evenly into the lined muffin pan.
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
  • Heat jam in a small saucepan until melted, then strain to remove seeds using a fine sieve.
  • Using a small serrated knife, carefully cut out a 4cm-wide, 2cm-deep cone from the center of each cupcake, then fill each hole with two-thirds of the jam.
  • To prepare the peanut butter frosting, use an electric mixer to cream the butter in a bowl until very pale. Mix in the peanut butter until well combined. Gradually incorporate the icing sugar, making sure to mix well after each addition. Add the milk and blend until fully combined. Transfer the frosting to a piping bag with a 2cm fluted nozzle. Pipe evenly over the cupcakes and finish each with a spoonful of the remaining jam.

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