Raspberry PB&J Cupcakes

Raspberry PB&J Cupcakes

Glam up that nostalgic peanut butter and jelly craving by turning that sandwich into a raspberry jam filled raspberry cupcake with peanut butter frosting.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 cupcakes

Ingredients
  

Raspberry Jam Cupcakes

  • 2 1/2 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 egg whites
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup 2% milk
  • 1/2 cup raspberry jam

Whipped Peanut Butter Frosting

  • 1/2 cup butter, softened
  • 1 cup peanut butter, room temperature
  • 3 cups powdered sugar (Keep extra on hand, as needed)
  • 1/4 cup milk (Use as needed)

Raspberry Jam Filling

  • 1/2 cup raspberry jam

Instructions
 

Raspberry Jam Cupcakes

  • Preheat the oven to 350 and prepare a cupcake baking dish by lining with 24 papers.
  • In a mixing bowl, sift together flour, baking powder, and salt.
  • In a large mixing bowl, cream butter and sugar until light and fluffy. Add the whites, beating them in one at a time.
  • Work in the flour in batches, alternating with the milk. Then, fold in the raspberry jam.
  • Divide the batter among the cupcake papers and bake until they pass the toothpick test, about 18 minutes.
  • Let rest in the baking dish for 5 minutes, then transfer to a wire rack to cool the rest of the way.

Whipped Peanut Butter Frosting

  • Cream the butter and peanut butter until fluffy.
  • Mix in about 1 cup of powdered sugar, then add 1 to 2 tbs milk. Mix in the remaining powdered sugar, then test the taste and texture. Add more milk or more powdered sugar as needed for desired creaminess.

Assemble the cupcakes

  • Using a teaspoon, scoop a small circle of cake from the top of each cupcake.
  • Fill that hole with 1/2 to 1 tsp raspberry jam.
  • Using a piping bag, offset spatula, or even a butter knife, spread on the peanut butter icing.

Notes

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