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
- Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the egg, egg yolks, vanilla extract and yogurt to the large bowl. Mix. Scrape down the sides with a rubber spatula as needed.
- Slowly add in the flour mixture, mixing on low speed just until combined.
- Add peanut butter chips and fold in using a spatula.
- 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.
- Allow cupcakes to cool for 10 minutes before transferring to metal cooking rack.
- 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.)
- 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.)
- 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.
- Decorate cupcakes as desired. Frosting and chopped peanuts used here.
Makes 12 cupcakes.
