Peanut Butter and Jelly Cupcakes
A peanut butter cupcake filled with grape jam and topped with a peanut butter swiss meringue buttercream
Servings: 30 cupcakes
- 3 cups cake flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 16 tbsp. unsalted butter at room temperature
- 2 cups sugar
- 5 large eggs at room temperature
- 1¼ cups buttermilk at room temperature
- 2 tbsp. vanilla extract
- 1/2 cup peanut butter
- jam for filling
For the frosting
- 9 egg whites
- 1 1/2 cup granulated sugar
- 6 sticks butter softened to room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups peanut butter
- chopped toasted peanuts optional
- grape jam optional
Preheat the oven to 350° F. Line your cupcake pans with paper liners. Set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside.
Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.
Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition.
Add in the peanut butter and stir to combine.
Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. When cooled, cut the center out of your cupcake and fill with jam (I used grape).
To make the frosting
Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Add in the vanilla extract and peanut butter and stir to combine. Using a large open star piping tip, pipe the frosting on the cupcakes. Top with toasted peanuts, and a drizzle of jam.
- Make sure to measure your flour correctly by scooping and leveling. Here is a tutorial on how to measure your flour correctly.
- This recipe uses cake flour which helps to create a light and fluffy cupcake. If you use all purpose flour it will change the texture a bit. You can also make your own cake flour.
- Make sure your eggs, buttermilk, and butter are at room temperature.
- The recipe calls for buttermilk. Do not substitute regular milk because it will alter the balance of the ingredients due to the acidity in the milk. You can also make your own cake flour