PBJ Cupcakes

Cupcakes are always a great pick-me-up, and with these unusual but familiar PBJ cupcakes, they are sure to raise your spirits.
PBJ Cupcakes
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  1. ½ cup unsalted butter, softened
  2. ¾ cup firmly packed light brown sugar
  3. ½ cup sugar
  4. ½ cup creamy peanut butter
  5. 4 large eggs
  6. 1 teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. ¼ teaspoon salt
  10. ½ cup half-and-half
  11. 1 cup grape jelly
  12. 1 cup strawberry jam
  13. 1 recipe Peanut Butter Icing (see below)
  14. Garnish: quartered grapes and strawberries
  1. Preheat oven to 350°.
  2. Line 2 (12-well) muffin pans with liners. Set aside.
  3. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add peanut butter, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla, beating well. Set aside.
  4. In a medium bowl, combine flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Divide batter evenly among prepared wells of muffin pans.
  5. Bake until a toothpick inserted in the center comes out clean, 16 to 20 minutes. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
  6. Using a knife or an apple corer, make a 1/2-inch hole in the center of each cupcake, making sure not to go through the bottom of the cupcake, and remove section of the cake.
  7. Place jelly and jam in individual pastry bags fitted with a large round tip. Pipe icing over tops of cupcakes.
  8. Garnish grape-jelly-filled cupcakes with grapes and strawberry jam-filled cupcakes with strawberries, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
Peanut Butter Icing
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  1. ½ cup unsalted butter, softened
  2. ¾ cup creamy peanut butter
  3. 4 cups confectioners’ sugar
  4. ½ cup half-and-half
  5. 1 teaspoon vanilla extract
  1. In a large bowl, beat butter and peanut butter at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar to butter mixture, alternately with half-and-half, beating well. Add vanilla, beating well.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime July/August 2011


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