Peanut Butter And Jelly Cupcakes – delicious vanilla cupcakes filled with jelly and topped with peanut butter. The perfect dessert for any occasion
Thank you, Smucker’s, for sponsoring this post
Peanut Butter And Jelly Cupcakes
Oh baby, life cannot get sweeter after a bite of these Peanut Butter And Jelly Cupcakes. Homemade moist vanilla cupcakes filled with sweet jelly and topped with a peanut buttercream. How does that sound?
Cupcakes are my go-to dessert for holidays and celebrations because they are a hit with kids and adults alike. You can decorate the tops with chopped peanuts, sprinkles, or even more jelly.
You may be wondering why these Peanut Butter And Jelly Cupcakes are looking so patriotic. Is it because of July 4th? The answer is yes and no. The are dressed up and ready to cheer Team USA in the upcoming Rio Olympics. Woohoo! Go Team!
There’s nothing more American than a peanut butter and jelly sandwich. Some may argue hamburger and fries are even more patriotic but we all know that those were created in Germany and Belgium respectively.
From school lunches to family picnics to team practices, peanut butter and jelly sandwiches have played an important role in the lives and powering the training of many Team USA athletes. So my cupcakes are the perfect way to celebrate my favorite team.
And of course, I used delicious Smucker’s Jelly and Jif Peanut Butter to make my tasty dessert. These products are found in many American households and have proven to be enjoyed by generations.
So if you’re watching the Olympics and invite some friends over and serve these awesome Peanut Butter And Jelly Cupcakes for dessert. It will definitely be a hit! The cupcake itself is the “bread” and the PB&J flavor is enjoyed in every bite.
I hope you can try these delicious Peanut Butter And Jelly Cupcakes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Peanut Butter And Jelly Cupcakes
Ingredients
For Cupcakes:
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 stick Butter at room temperature
- 1/2 Cup 2 Tablespoons of sugar
- 1 Cup Buttermilk
- 1 Teaspoon Vanilla
- 2 Eggs
Filling:
- Smucker's Jelly any flavor you may like
Peanut Butter Buttercream
- 1 cup Butter softened, 2 sticks
- 1 cup Jif Peanut Butter the smooth kind
- 1 teaspoon Vanilla Extract
- 3 cups Confectioners’ Sugar sifted
- 4 Tablespoons Heavy Cream maybe more if needed
Instructions
- For Vanilla Cupcakes
- Preheat Oven to 375 Degrees Fahrenheit
- Line a 12 muffin tin with muffin liners
- In a bowl place the flour, salt and baking powder. Mix
- In another bowl, place the butter and sugar. Mix with a mixer on medium-high speed for 3-4 minutes
- Add the eggs one at a time and mix well after each addition
- Now alternate by adding the buttermilk and flour mixture in 2-3 additions starting and ending with the flour. Mix well
- Finally, add the vanilla extract
- Divide de batter between the muffin tins filling them ¾ of the way
- Bake for 16-19 minutes or until springy to the touch
- Remove from heat and let the cupcakes cool on a cooling rack
- For Peanut Butter Buttercream
- In a stand mixer, cream the butter and peanut butter for 2-3 until soft
- Carefully add the powdered sugar in 3-4 batches
- Add the vanilla and mix
- Finally, add the heavy cream and mix. If the buttercream appears too stiff, add some more cream
- Assembly:
- Make a small hole in the center of each cupcake using a piping tip or even a small skewer
- Using a piping bag or a marinade injector, fill the center of each cupcake with Smucker's jelly
- Top each cupcake with the peanut buttercream
- Decorate with sprinkles, flags, chopped peanuts, or even more jelly
Nutrition
You may also like:
Vanilla Cupcakes with Strawberry Mascarpone Frosting
Apple Chocolate Spiced Cupcakes with Cider Frosting
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