It’s peanut butter and jelly day, so naturally, I made you cupcakes. When I saw this day on the food holiday calendar, I knew I had to celebrate. I probably only survived my childhood because of peanut butter and jelly. I owe this classic combo my life.
I was astonished to learn that peanut butter and jelly is not as beloved in the UK as it is here in the states. My husband had never eaten a PB&J before we moved in together. I’m proud to say I converted him. Given the fact that I ate them at an alarming rate, and still enjoy them to this day, I couldn’t very well spend my life with someone who didn’t appreciate this genius combination.
These cupcakes start with a lovely vanilla cake. Imagine they’re playing the part of that squishy white bread of your childhood in this PB&J drama. They get filled with your favorite jelly. I went with classic grape. My dad worked for Welch’s when I was growing up, so I was raised on grape jelly. You can use whatever you love. The star of this show is the peanut butter cream cheese frosting. It’s definitely at the top of my list for best thing I’ve ever eaten. Oh, and sprinkles because fun.
I hope you enjoy my ode to peanut butter and jelly and that you partake in a cupcake or a sandwich very soon. It’s pure happiness.
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup grape jelly or your favorite flavor
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup peanut butter
- 1 cup powdered sugar
- Preheat oven to 350 and put your favorite cupcake papers into 12 cups.
- In a large mixing bow, beat butter and sugar together on medium speed until pale and fluffy. This can take up to five minutes.
- Sift flour, baking powder, and salt together into a small bowl. If you have a stand mixer, you can do this while your butter and sugar are mixing. Set aside.
- With the mixer still running, add sour cream and mix until combined. Next add the eggs and egg yolk one at a time, mixing until combined after each one. Finally, mix in the vanilla.
- Turn your mixer down to low and slowly add in the dry ingredients. Mix until just combined.
- Divide your batter evenly into your twelve cups and bake for about 20 minutes or until a toothpick comes out clean.
- Allow to cool completely before filling and frosting.
- In your mixer, beat the cream cheese and butter together until combined. Add vanilla and then peanut butter, and mix until smooth.
- Turn your mixer down to low and add the powdered sugar. Once its mixed in and not threatening to dust your entire kitchen, you can turn the mixer up to medium for about 30 seconds to lighten the frosting.
- I used a decorating tip to pull the guts out of my cupcake. Press and twist the large end of the tip into your cupcake, then pull straight up to remove a bit of the cake. I then widened the hole a bit further with a chopstick. Press it right down to the bottom and move it in a circular motion.
- Fill a piping bag or zip top bag with your favorite jelly. I like to use a small round tip because I feel like it gives me a bit more control, but you can just snip a corner off your bag if you prefer. Put the tip right down into the hole you created your chopstick and fill your cavity with jelly.
- Frost your cupcakes with a generous amount of peanut butter frosting. I used a Wilton 1M tip and held it straight over the jelly with a slight upward motion. Do yours however you want. And throw some sprinkles on there for fun. If you can't act like a kid when eating a peanut butter and jelly cupcake, what's the point of life?