My new and Improved Peanut Butter cupcakes recipe!
Makes the best Peanut Butter and Jelly Cupcakes you will ever try!
I never thought I would get on the peanut butter and jelly cupcake bandwagon
But this recipe for perfect peanut butter cake would not be complete without it’s soulmate jelly!
So I took the plunge! And I’m so happy I did!
Silda’s refined sugar free jam for the stuffing makes it subtly sweet
Not over sweet like most peanut butter cupcakes are!
With lower sugar peanut butter buttercream icing, these cupcakes blew me away!
Another “food processor cake mix method” for the cupcake batter gets whizzed up in minutes
Don’t worry if you don’t have a food processor this cake recipe can all be done by hand!
This peanut butter cake recipe is so light and fluffy
It is unlike any other peanut butter cupcake recipe you have ever tried!
WATCH HOW I MADE THESE CUPCAKES!
Notes for Success:
In the video for the peanut butter cake recipe I forgot to mention the oil!
The recipe listed below is correct!
I’ve used both cake flour and all purpose flour for this recipe with great results
The cake flour version will be slightly lighter versus the all purpose version
Which was great for my Peanut Butter Loaf Cake!
The recipe for the buttercream makes quit a lot
But it’s always hard to say how much is sufficient for icing cupcakes since we all ice cupcakes differently!
For the photos I use much more icing than I would like to eat on my cupcakes
Lower Refined Sugar Recipe for Buttercream is using apples to keep it super low in refined sugar
Alternatively you can use any buttercream recipe you prefer,
Just add the amount of peanut butter powder listed below at the last stage of mixing
Here is my simplest Peanut Butter Buttercream Recipe!
Peanut Butter & Jelly Cupcakes
Ingredients
For the Peanut Butter Cake:
- 8 Tbs Vegetable Oil 118ml
- 1¼ cup Granulated Sugar 250g
- â…” cup Creamy Peanut Butter 160g
- 3 Tbs Flax Meal 24g
- ½ cup Warm Water 118ml
- 2 teaspoons Vanilla Extract 10ml
- ¾ cup Plant Milk 177ml
- 1 Tbs Vinegar 15ml
- 2 cups Cake Flour 220g
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- *salt optional pinch
For the Buttercream:
- 1 recipe Low Sugar Buttercream 300g
- ½ cup Peanut Butter Powder
For the Stuffing!
- 1 cup Your Fav Jam!
Instructions
- Preheat the oven to 350°F & line your cupcake tin with papers
- Combine the flax meal with the warm water & set aside to thicken about 5 minutes.
- Add the vinegar to the plant milk & then add the vanilla extract
- Now place all the cake ingredients into the work bowl of a food process (or a large mixing bowl) & whiz smooth, scrape the bottom & sides of the bowl & whiz again for 30 seconds
- Portion into cupcake liners filling the batter slightly more than half full
- Bake at 350°F for 19-22 minutes or until they are springy to the touch when you gently press the centers.
- Cool completely while you make the peanut butter buttercream according to the recipe on that page (linked above)Or make your favorite recipe for buttercream and add the peanut butter powder at the last stage of mixing
Video
Notes
Freeze (iced or un-iced) for up to 1 month wrapped well
This has come up at the perfect time, and I realise that this might be a daft question but do I have to alter anything to convert the recipe to a traybake, and what size tray would you suggest.
Also a huge thankyou for all your hard work. I’ve made many of your recipes over the years and I do so appreciate your research and the posting of your findings.
My favorite sandwich from first grade to old age is peanut butter and jelly, so this recipe puts me right in my happy place. Thanks for creating this, you’re incredibly inventive.
Could I swap out the peanut butter with cookie butter?