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.
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.
Servings Prep Time
24cupcakes 20minutes
Cook Time
20minutes
Servings Prep Time
24cupcakes 20minutes
Cook Time
20minutes
Ingredients
Raspberry Jam Cupcakes
Whipped Peanut Butter Frosting
Raspberry Jam Filling
Instructions
Raspberry Jam Cupcakes
  1. Preheat the oven to 350 and prepare a cupcake baking dish by lining with 24 papers.
  2. In a mixing bowl, sift together flour, baking powder, and salt.
  3. In a large mixing bowl, cream butter and sugar until light and fluffy. Add the whites, beating them in one at a time.
  4. Work in the flour in batches, alternating with the milk. Then, fold in the raspberry jam.
  5. Divide the batter among the cupcake papers and bake until they pass the toothpick test, about 18 minutes.
  6. 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
  1. Cream the butter and peanut butter until fluffy.
  2. 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
  1. Using a teaspoon, scoop a small circle of cake from the top of each cupcake.
  2. Fill that hole with 1/2 to 1 tsp raspberry jam.
  3. Using a piping bag, offset spatula, or even a butter knife, spread on the peanut butter icing.
Recipe Notes