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–+ servings
Peanut Butter and Jelly Cupcakes

Peanut Butter & Jelly Cupcakes

This recipe for perfect peanut butter cake would not be complete without it's soulmate jelly! Creamy peanut butter buttercream icing!
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 16

Ingredients
  

For the Peanut Butter Cake:

  • 8 Tbs Vegetable Oil 118ml
  • 1¼ cup Granulated Sugar 250g
  • ⅔ 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:

For the Stuffing!

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

Storage Peanut butter & jelly cupcakes can stay at room temperature for up to 2 days since they will not go bad but rather soft in warm climates. For longer storage keep refrigerated for up to 5 days, I like to bring them to room temperature before serving.
Freeze (iced or un-iced) for up to 1 month wrapped well
Tried this recipe?Let us know how it was!