These are hands down the best cupcakes I’ve made all year! 😉 I cannot emphasize just how delicious they are. The cupcake tastes exactly like a peanut butter and jam sandwich so much so that you NEED a glass of milk on the side 🙂
I used my favourite vanilla cupcake batter to make these, filled them with jam and topped them with my favourite peanut butter frosting which also happens to be my all time favourite frosting. I just slather that baby on top of EVERYTHING! 🙂
You can use any flavoured jam in the filling, I had strawberry on hand so that’s what went in. My family and I prefer more peanut butter than jam in our sandwiches so 1/2 – 1 teaspoon was perfect!
This is my favourite way to frost cupcakes when I’m not using a piping bag 🙂
I used chunky peanut butter for the frosting which is something new that I’ve been doing lately. Usually I use creamy and just top with chopped peanuts so if you want, you can do that too. It tastes just as amazing 🙂
This vanilla yellow cupcake recipe is made using the reverse creaming method. It’s the best technique for making all buttery cakes and cupcakes 🙂
Once you’ve whisked the dry ingredients together, add the butter and whisk until fully incorporated.
Notice how sandy and crumbly it looks. This is how it should be.
Now you add in the eggs one at a time, whisking well between each then the sour cream. The batter will end up super fluffy and smooth, very creamy! 😉
Make sure to whisk the batter smooth and fluffy after adding in the eggs and before you add the sour cream (pictures below).
The best cupcake batter! 🙂
Annnd topped with peanut butter, YUM! 🙂
I wanted to show you guys the inside but I only remembered after eating more than half of the cupcake 😳 they’re just too good!
Those two in the back aren’t mine, in my house we have to divide our desserts equally or else 😉 😉 but you can see here the filling and all that chunky peanut butter goodness 😉 😉
Please you guys do yourselves a favour and make these! 🙂
Peanut Butter And Jam Cupcakes
Makes 12 cupcakes
- 1 1/4 cups (150gms) + 2 tablespoons flour
- 1 tablespoons corn flour/corn starch
- 1 1/2 teaspoons baking powder
- 1/4 heaping teaspoon salt
- 1/2 cup (100 gms) softened butter
- 1 tablespoon oil
- 3/4 cup (150 gms) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream*
- 12 teaspoons of jam, flavour according to preference
Peanut Butter Frosting
- 1/4 cup (50gms) butter
- 3/4 cup creamy or chunky peanut butter
- 1 cup (125gms) icing sugar
- 3 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
- Preheat oven to 180C. line a muffin tray with cupcake cups.
- In mixing bowl, whisk the flour, baking powder and salt together until well combined. Whisk in the sugar.
- Cut butter into chunks and add to flour/sugar mix. Whisk mixture until flour is moistened from the butter and mixture resembles coarse sand.
- Add in eggs one at a time, whisking well after each addition. Whisk batter until smooth and fluffy.
- Add in sour cream and vanilla and whisk batter until smooth, fluffy and creamy.
- Divide batter between cupcake cups and bake until cooked through, about 15 – 18 minutes. Cool on wire rack before filling and frosting.
For the frosting
- Whisk butter and peanut butter until smooth.
- Whisk in icing and milk/cream until fluffy. Add vanilla to taste.
To make the cupcakes
- Once cupcakes have cooled, take each one and carve a small hole in the centre. Remove the cake pieces and spoon in about a teaspoon of jam. Replace the pieces of cake on top and gently push until sealed. Repeat with all the cupcakes.
- Frost with the peanut butter frosting and top with extra peanuts or drizzle of jam if desired.
*Yoghurt can be used in place of sour cream for the cupcakes but the texture may vary slightly, making them more dense.