Peanut butter and jelly cupcakes - recipe

Peanut butter and jelly cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cupcakes

For the icing

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  1. 1

    Heat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.

  2. 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    For this step you'll need:

    • 150g Butter (unsalted) softened
    • 115g Unrefined light muscovado sugar
  3. 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    For this step you'll need:

    • 2 Egg(s) (free range)
  4. 4

    Beat in the peanut butter, then fold in the flour until evenly mixed.

    For this step you'll need:

    • 125g Peanut butter (smooth)
  5. 5

    Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool on a wire rack.

  6. 6

    When cool, cut a little hole out of the centre of each cake using the point of a knife. Spoon a little jam inside each one and push the cake back into the hole.

    For this step you'll need:

    • 4 tbsp Raspberry jam
  7. 7

    To make the icing. beat the peanut butter, butter and icing sugar together until smooth, adding a drop of boiling water if necessary. Spread on top of the cakes and top with a few peanuts or chocolate covered peanuts. These cakes will keep for 2 days in a sealed cake tin.

    For this step you'll need:

    • 100g Peanut butter (smooth)
    • 75g Butter (unsalted) softened
    • 150g Unrefined golden icing sugar
    • Peanuts roasted or chocolate covered peanuts

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