This is a sponsored post. Although this post is sponsored, all opinions are my own. This post contains no affiliate links just a link back to the sponsor British Lion Eggs.
I have made no secret on this blog about my peanut butter obsession, I absolutely adore the stuff. I can happily eat it straight from the jar with a spoon. Crunchy or smooth I don’t care, but in baking I prefer to bake with smooth peanut butter and that is what I have used in these Peanut Butter and Jelly Cupcakes. I just prefer it but there is no reason you couldn’t use crunchy if that is your thing!
This recipe is not a far shout from my other peanut butter cupcakes recipe which is Bake Then Eat’s most popular post. There are just a few changes, I used buttermilk this time because I love the way it tenderises everything, giving these cupcakes such a soft and tender crumb. And I used two different types of sugar, brown because it helps with flavour and moisture and granulated sugar because I wanted to keep these cupcakes light and airy and sometimes too much brown sugar can weigh cakes down a bit.
All the other usual suspects are in these cupcakes, butter, flour, baking powder and a pinch of salt. Oh and of course eggs!
Some love for eggs.
In the UK eggs have taken a bit of a battering in the last few decades. First they were good for you then they were going to make you ill and became bad for you with health boards stating they were high in cholesterol and we should limit our intake. But recent research has proven that the Cholesterol in eggs is actually not bad for you, both the UK Government and the British Heart Foundation agree and have relaxed their theories on egg consumption.
Of course none of this has ever stopped us bakers, eggs are essential for a lovely home bake and if you are anything like me you go through a ton of them. Michael often rolls his eyes at me in the shops as I pick up mass amounts of eggs several times a week. In the UK we know our eggs are safe when they have been stamped by British Lion Eggs, they are like the egg police in the UK! Seriously this is a stamp of assured quality.
But lets get back to these amazing peanut butter and jelly cupcakes! I just want to talk about the frosting for a minute. It’s so good, seriously I just couldn’t stop tasting it, almost to the point I was nearly short of being able to frost all my cupcakes.
Its a lovely jelly / jam flavoured frosting. Because real American jelly is near on impossible to get in the UK I have used a smooth seedless strawberry jam. I used strawberry flavour because grape is just not available. Every time I am in the US I always stock up on grape jelly and bring some home.
Smooth seedless jam makes a great substitute to jelly but by all means use jelly if you have it available to you. Grape or strawberry will be great on these peanut butter cupcakes. I decorated them with a few jelly beans but these are completely optional.
So grab your ingredients and get mixing you are going to go mad for these peanut butter and jelly cupcakes.
- 75 grams unsalted butter at room temperature (1/4 cup + 1 tablespoon and 1 teaspoon)
- 130 grams smooth peanut butter (1/2 cup)
- 130 grams soft light brown sugar (3/4 cup)
- 60 grams granulated sugar (4 tablespoons)
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 grams plain (all purpose) flour (1 cup)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 60 millilitres buttermilk (1/4 cup)
- 115 grams unsalted butter at room temperature (1 stick)
- 230 grams icing (confectioners) sugar (2 cups)
- 70 grams smooth seedless strawberry jam (1/2 cup)
- 36 jelly beans (optional)
- Preheat your oven to 180C / 350F / Gas mark 4 and line a 12 hole muffin pan with your choice of liners.
- Beat the butter, peanut butter and sugars until they are light and fluffy, about 3 to 4 minutes if you are using a stand mixer.
- While the butter, peanut butter and sugars are being beaten, sieve the flour, baking powder and salt together into another mixing bowl and place to one side till needed.
- Add the eggs one at a time beating in-between each addition.
- Add the vanilla extract and beat for a few seconds until combined.
- Add in half the flour and mix on low for a minute until just combined.
- Add in the buttermilk and mix in. Then add the remaining flour and mix on low till fully incorporated.
- Spoon the mixture into your muffin pan, you will just have enough mixture for the 12 holes. I use an ice cream scoop to make even sized cupcakes.
- Pop them in your hot oven and bake for 20 to 25 minutes. I checked mine after 18 minutes but found they needed another 5 minutes. Check them with a pick to see if it comes out clean, if it does then they are baked through.
- Take them out of the oven but leave them in the pan for 5 minutes before taking them out and leaving them to fully cool down on a wire rack.
- Once your cupcakes are cool, beat your butter till it is light and fluffy this will take 3 to 4 minutes in a stand mixer.
- Add in the icing sugar into the butter, mix it on slow so not to cause an icing sugar cloud!
- Once the icing sugar is fully combined into the butter add in your strawberry jam / jelly and beat on medium speed for a few minutes until its all combined and nice and fluffy.
- It doesn't matter if you want to pipe, spread or spoon this frosting on anyway will do and top each cupcake with 3 jelly beans if you are using them.
Note: I received compensation in exchange for writing this post. Although this post is sponsored, all opinions and choice of recipe are my own. This post contains no affiliate links, just a link back to the sponsor British Lion Eggs. All they asked of me was to highlight the new guidelines on cholesterol in eggs in the UK.