Posted on

Peanut Butter & Jelly Cupcakes for Back to School

Scroll down to see more content

I know a lot of families have kids headed back to school this week and next, so I wanted to share a cute cupcake I made a while back that I think is perfect for celebrating the new school year … peanut butter & jelly cupcakes! Now, I know there are a lot of schools that don’t allow peanuts because of allergies, but PB&J was always a favorite lunch of mine growing up, so it reminds me of schooldays.

This cupcake recipe is inspired by the classic peanut butter and jelly sandwich to create a treat that PB&J lovers of all ages will enjoy. Jam placed in the center of each baked cupcake is a pleasant fruity burst as you bite into the vanilla cake. Peanut butter morsels throughout and a peanut butter frosting round out that favorite flavor combination.

As the kids head back to school, this is a great way to make them something special for starting the new school year. Serve with a glass of milk when they get off the school bus!

Ingredients

Cupcakes:

  • 1 cup cake flour (If you don’t have cake flour, just use all-purpose flour. It just won’t be as fluffy.)
  • 1/2 cup all-purpose flour
  • 1 cup granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature (cut into pieces)
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup plain Greek yogurt
  • 1/2 cup Reese’s peanut butter chips

Filling:

  • Approximately 1/2 cup of your favorite jam (Smucker’s® Seedless Strawberry Jam used here)

Frosting:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup peanut butter (Smucker’s® Natural Creamy Peanut Butter used here)
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
  2. In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar until light and fluffy.
  4. Add the egg, egg yolks, vanilla extract and yogurt to the large bowl. Mix. Scrape down the sides with a rubber spatula as needed.
  5. Slowly add in the flour mixture, mixing on low speed just until combined.
  6. Add peanut butter chips and fold in using a spatula.
  7. Evenly distribute cupcake batter between the 12 cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  8. Allow cupcakes to cool for 10 minutes before transferring to metal cooking rack.
  9. Cut out a small portion in the center of each cupcake using a small knife or a cupcake corer like THIS one linked. (Amazong affiliate link.)
  10. Fill a pastry bag or a decorating tool such as THIS with jam. Squeeze about a Tablespoon of jam into the center of each cupcake, just until the jam comes to the top of the cupcake. (You could also use a small spoon, but it might be a little messy.)
  11. To make frosting, combine all ingredients except the sugar in a medium-sized mixing bowl. Beat with an electric mixer on medium speed until combined. Mix in powdered sugar by gradually adding and beating with mixer.
  12. Decorate cupcakes as desired. Frosting and chopped peanuts used here.

Makes 12 cupcakes.

Leave a comment