Peanut Butter and Jelly Cupcakes
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5.0
33 reviews
Excellent
Peanut Butter and Jelly Cupcakes
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Moist peanut butter cupcakes topped with silky dollops of Italian meringue buttercream infused with fresh raspberry reduction.
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Ingredients
For the Cupcakes:
- 1 2/3 cups all-purpose flour 200g
- 1 cup sugar 200g
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup salted butter 113g
- 1/4 cup smooth peanut butter + 1 TBS
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup sour cream (120ml)
- 1/2 cup milk (120ml)
For the Italian Buttercream:
- 4 egg whites
- 1 1/2 cups sugar 300g
- 1/3 cup water 80mL
- 1 pinch salt
- 2 cups unsalted butter room temperature, cut into 1-inch pieces 452g
- 1 tsp vanilla extract 5mL, optional
For the Raspberry Reduction:
- 6 ounces raspberries
- 2 TBS sugar
- 2 tbs lemon juice
- 1 TBS water
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Instructions
For the Cupcakes:
- Heat oven to 350F, 177C. Sift together the dry ingredients and give them a good whisk.
- Cream the butter, peanut butter and sugar, then mix in the rest of the wet ingredients, eggs, milk, vanilla etc.
- Slowly add the wet ingredients to the dry, mixing until just combined.
- Fill cup liners about 2/3 the way up and place in middle rack of oven for about 20-25 minutes or until the centers are springy.
For the Raspberry Reduction:
- Place the ingredients in a small sauce pan on medium low heat.
- Mash the berries with the back of a spoon or muddler and stir occasionally.
- You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced by half.
- Strain the reduction and set aside to cool.
For the Italian Buttercream:
- Beat the egg whites and 1/3 cup of sugar until soft peaks form.
- In a medium saucepan add the remaining sugar and 1/3 cup water and place on low heat.
- Stir constantly until sugar melts and becomes clear. Maintain a medium high heat until temperature reads 240F.
- Drizzle the sugar into the mixer immediately. Run mixer until meringue is room temperature.
- Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency
- Mix in the cooled berry reduction and pipe onto cupcakes (I used an 869 tip).
Notes
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- If your buttercream is "soupy," just pop it into the fridge for a couple of minutes, then beat it. It should thicken up. I find consistency problems arise mostly from the meringue being too warm when the butter is added. Chilling it will help improve the consistency.
- If you want to really pump up the flavors, you can make this into a filled cupcake to which you could add a peanut butter ganache or jam.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- Instead of a raspberry reduction you can use the juice from thawed raspberries, or even your favorite jam.
Nutrition Information
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Serving
1cupcake
Calories
430kcal
(22%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
72mg
(24%)
Sodium
115mg
(5%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
840IU
(17%)
Vitamin C
3.2mg
(4%)
Calcium
40mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 18Cupcakes
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 430kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 72mg | 24% |
| Sodium | 115mg | 5% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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