Irresistible PB & J Cupcakes

by Sophie & Abby Bourg
(Northridge, Los Angeles, CA)

PB & J Cupcakes

These bakery-style PB & J Cupcakes combine soft peanut butter cupcakes, sweet jelly filling, and swirled peanut butter and jelly buttercream frosting. They're perfect for birthdays, bake sales, parties, and anyone who loves the classic peanut butter and jelly combination.

Cupcake Ingredients

1 1/3 cups self-rising flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter
1/2 cup butter, softened
2/3 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1/2 cup Greek yogurt

Jelly Filling

1/2 cup strawberry or raspberry jelly

Peanut Butter & Jelly Buttercream

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup smooth peanut butter
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons milk
3 tablespoons strawberry or raspberry jelly
2 pinches salt
6 strawberries, halved (optional)

Directions

Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat together the peanut butter, butter, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the flour mixture and mix until just combined.

Stir in the milk and Greek yogurt until smooth.

Fill cupcake liners about 2/3 full.

Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.

Cool completely on a wire rack.

Add the Jelly Filling

Use a small knife or cupcake corer to remove a small section from the center of each cupcake.

Fill each cupcake with about 1 to 2 teaspoons of jelly.

Replace a small piece of the cupcake top if desired before frosting.

Make the Buttercream

Beat the butter until creamy and smooth.

Add the powdered sugar, vanilla, salt, and enough milk to create a fluffy frosting. Beat for 3 to 5 minutes until light and airy.

Divide the frosting evenly between two bowls.

Mix the peanut butter into one bowl and the jelly into the second bowl.

Create the Swirl Frosting

Lay a 12-inch piece of plastic wrap on the counter.

Pipe alternating strips of peanut butter frosting and jelly frosting side by side onto the plastic wrap.

Roll the plastic wrap into a log and place it inside a large piping bag fitted with a decorating tip.

Pipe swirls onto the cooled cupcakes.

Top each cupcake with half a strawberry if desired.

Yield: 12 cupcakes.