Peanut Butter and Jelly Cupcakes
By
Susan Bartley
@skbartley
23
Blue Ribbon Recipe
If you and your family are peanut butter & jelly fans, you will love these cupcakes. The cupcake itself is very dense but moist, and the perfect vessel for the jelly. Be careful the jelly oozes out... but it's so good. Susan's frosting is sweet, creamy and the perfect finishing touch. We used strawberry jam, but get creative and use your favorite.
Note: We added mini peanut butter cookies for decorations, but a little extra jam drizzled on top would be delicious too!
The Test Kitchen
★★★★★ 1 vote5
Ingredients
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1 boxyellow cake mix (I prefer Duncan Hines)
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3 largeeggs
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3/4 cbuttermilk (if you don't have buttermilk regular milk is okay)
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1 cpeanut butter, creamy
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3/4 cstrawberry or raspberry jam or filling (or your favorite flavor of jam)
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PEANUT BUTTER ICING
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1 cbutter room temp (2 sticks)
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1/2 cshortening (preferably high ratio such as Sweetex)
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3/4 cpeanut butter, creamy
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1 lbpowdered sugar sifted
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2 tsppure vanilla extract
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4 Tbsphalf and half or cream for thinning
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1 Tbspmeringue powder (prefered but optional)
How to Make Peanut Butter and Jelly Cupcakes
- Now add sifted powdered sugar and meringue powder (if you're using it) and blend in on low speed until it's incorporated. Add vanilla and half and half, one tablespoon at a time, just until icing is creamy and spreadable. If you need more than 4 tablespoons go ahead and add more, but I find 4 tablespoons (1/4 cup) is perfect. Beat on medium speed for 10 minutes to get a nice creamy icing.