Peanut Butter and Jelly Cupcakes
User Reviews
5
Peanut Butter and Jelly Cupcakes
Description
These cupcakes feature a peanut butter-infused batter mixed with all-purpose flour, sugar, baking powder, baking soda, butter, eggs, sour cream, vanilla, and milk. The cupcakes are baked until the centers spring back to the touch, resulting in moist and tender cakes with a balanced peanut flavor.
The raspberry reduction is prepared by cooking fresh raspberries with sugar, lemon juice, and water until thickened and strained. This sauce offers a bright, tart contrast to the peanut butter. The Italian buttercream is made by beating egg whites with sugar to soft peaks and slowly adding warm sugar syrup before incorporating room-temperature butter and vanilla to create a smooth, fluffy frosting.
These cupcakes can be served plain or filled with jam or ganache for added richness. The recipe allows substituting whole milk yogurt for sour cream without noticeable difference. The buttercream’s consistency may improve after refrigeration if too soft. Alternative toppings and fillings like raspberry jam or peanut butter ganache are suggested for flavor variation.
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 butter 113g, salted
- 1/4 cup peanut butter + 1 TBS, smooth
- 3 egg white
- 3 tsp vanilla extract
- 1/2 cup sour cream (120ml)
- 1/2 cup milk (120ml)
For the Italian Buttercream:
- 4 egg white
- 1 1/2 cups sugar 300g
- 1/3 cup water 80mL
- 1 pinch salt
- 2 cups butter room temperature, cut into 1-inch pieces 452g, unsalted
- 1 tsp vanilla extract 5mL, optional
For the Raspberry Reduction:
- 6 ounces raspberry
- 2 TBS sugar
- 2 tbs lemon juice
- 1 TBS water
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 replace sour cream with whole milk yogurt without affecting the taste noticeably.
- If the buttercream is too soft or soupy, chill it briefly and then rebeat to thicken the texture.
- The buttercream may be too soft if the meringue is warm when mixing in the butter; chilling helps.
- To enhance flavor, fill cupcakes with peanut butter ganache or jam before frosting.
- You may substitute raspberry jam or juice from thawed raspberries for the fresh raspberry reduction.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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