Peanut Butter and Jelly Cupcakes
Peanut Butter and Jelly Cupcakes are peanut butter cupcakes topped with a strawberry glaze and covered in sweet, strawberry frosting.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Peanut Butter and Jelly Cupcakes
Servings: 20 cupcakes
Calories: 368kcal
Author: Amanda Rettke--iambaker.net
Cupcakes
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ cup (1 stick / 113 g) butter, room temperature
- 1½ cups (300 g) granulated sugar
- 1 cup (258 g) creamy peanut butter
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ¾ cup (184 g) buttermilk, room temperature
Swirl
- ½ cup (129 g) creamy peanut butter, melted
Glaze
- ¼ cup (80 g) strawberry preserves
- 1 teaspoon water
Frosting
- 3 cups (375 g) confectioners' sugar, sifted
- 6 tablespoons (¾ stick / 85g) unsalted butter, room temperature
- ¾ cup (240 g) strawberry preserves
Cupcakes
In a medium bowl, whisk together the flour and baking powder.
In a large bowl, with a mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until fluffy.
Beat in the peanut butter and vanilla.
Add the eggs, 1 at a time, beating well after each addition.
Reduce the mixer speed to low. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Spoon the batter into the prepared cups.
Using the back of a spoon, make a well in the center of each cupcake.
Drizzle about 1½ teaspoons of melted peanut butter into each well. Use a toothpick to swirl it gently into the batter.
Bake the cupcakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean, rotating the pans halfway through.
Glaze
When the cupcakes are almost done baking, make the glaze. In a small, microwave-safe bowl, add the strawberry preserves and water.
Heat the preserves and water in the microwave for 20-30 seconds. Stir to combine.
After removing the cupcakes from the oven, use a pastry brush to generously brush the glaze on the tops of the warm cupcakes. Let them cool completely before adding the frosting.
Frosting
In a large bowl, use a hand mixer on low to beat sugar, butter, and preserves until well blended.
Increase the speed to high and beat until light and fluffy.
Spread the frosting on the cooled cupcakes. Serve.
Calories: 368kcal