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.
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.
