Tuesday Recipe: Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting

In honor of National Peanut Buttery & Jelly Day today, we share a tasty recipe featuring the star ingredients. For a delicious dessert tonight, try making a batch of Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting; a treat that will bill be loved by both children and adults alike.

Ingredients for Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon strawberry extract
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 1/2 cup raspberry jam

Ingredients for Frosting:

  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1/4 cup milk


  1. Preheat an oven to 350°F. Line a 12 cup muffin pan with paper baking cups.
  2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  3. Beat the melted butter and sugar with an electric mixer in a separate large bowl until fluffy; about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, followed by lastly adding in the jam. The batter should be pink in color.
  4. Stir in 1/3 of the flour mixture into the wet mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
  5. Bake in the preheated oven until a toothpick inserted into the cake comes clean; about 15 to 20 minutes. Cool before frosting.

To Make Frosting:

  1. Beat the peanut butter and softened butter until smooth, in a large bowl.
  2. Mix in 2 cups of the confectioners’ sugar, 1/4 cup at a time; then stir in the 1/4 cup milk.
  3. Gradually add the remaining 2 cups of confectioners’ sugar. If the frosting is too dry, add a tablespoon of milk. Frost the tops of the cooled cupcakes.

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