Lindsay Ann Bakes: PB&J Cupcakes

Tuesday, May 10, 2011

PB&J Cupcakes

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Buttery vanilla cake, filled with strawberry jelly and topped with smooth peanutbutter frosting. All finished off with a little dollop of jelly!


PB&J Cupcakes

Yield: 13 cupcakes

Ingredients
 

Vanilla Cupcakes:
  • 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
  • 3/4 cup (144g) granulated white sugar 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg yolk, room temperature 
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 
  • Strawberry or grape jelly for filling and topping

Peanut Butter Frosting:
  • 1 cup peanut butter
  • 1/3 cup butter, softened 
  • 1 teaspoon vanilla extract
  • 1 1/2-2 cups powdered sugar, sifted
  • 1/3-1/2 cup heavy cream

Directions

Prepare Cupcakes:
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.

In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, yolk, vanilla, and sour cream until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

Fill cooled cupcakes with jelly (see video below, or click here for a variety of techniques for filling a cupcake)

Prepare frosting:  


Beat peanut butter and butter on medium speed with an electric mixer, until creamy. Add vanilla. Beat in powdered sugar until incorporated. Slowly add the cream and beat on high speed until light and smooth. Frost cupcakes and top with a dollop of jelly.


To learn some tricks on how to fill your cupcakes, watch the video below or click here to view it on YouTube

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