PB&J Cupcakes

21 Aug

These cupcakes take the best childhood sandwich combination to the decadent, desserty level. I made these to accompany the sea salted double chocolate cupcakes for this past weekend’s baptism. A light, brown sugar cupcake is filled with sweet strawberry jam, and frosted with a smooth, peanut butter whipped buttercream.

PB&J Cupcakes | xtinaluvspink.wordpress.com

Just look at that! Make these for your next party – kids and adults alike will love the sweet treat.

PB&J Cupcakes | xtinaluvspink.wordpress.com

PB&J Cupcakes
Makes 24 cupcakes

  • 2-1/2 C all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C fat free plain Greek yogurt
  • 1/2 C vegetable oil
  • 1/2 C skim milk
  • 3/4 tsp lemon juice
  • 2 C brown sugar
  • 4 eggs
  • 24 tsp smooth strawberry jam

Preheat oven to 325. Line two cupcake pans.

Combine milk and lemon juice; set aside to curdle.

In a mixing bowl, whisk together flour, baking powder and salt.

In a bigger bowl, whisk together yogurt, oil and sugar. Add eggs one at a time and keep whisking.

Alternate adding flour mixture and curdled milk, whisking well to combine.

Once all mixed together, scoop into cupcake liners, 3/4 full.

Bake at 325 for 25 minutes. Cool completely.

Peanut Butter Whipped Buttercream:

  • 1 C granulated sugar (not powdered!)
  • 4 egg whites (discard yolks or save for another use)
  • 3 tsp vanilla extract
  • 1/2 C creamy peanut butter
  • 12 tbsp (1.5 sticks) room temp unsalted butter, cut into small pats
  • 1/4 tsp salt

Bring a saucepan of water to simmer. In a medium metal bowl, whisk together sugar and egg whites. Place over simmering water.

Whisk constantly until sugar dissolves, about 3-4 minutes. Remove from heat.

Using an electric mixer, beat on high speed until cool and thick, about 5-6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.

Set frosting aside to cool.

Beat jam in a food processor to give it a smooth, whipped consistency. Remove the middle of the cupcakes and knife or cupcake corer and spoon in whipped jam.

Pipe cupcakes with buttercream. Keep refrigerated until ready to serve.

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