Peanut Butter and Jelly Cupcakes

 

I just recently tried a peanut butter and jelly sandwich and I am loving it. I keep making them during tea time, which by the way is anytime for me. I just love drinking tea and eating sandwiches and pastries at the same time. I read in Wikipedia that an average American would have eaten 2500 of this sandwich before graduating high school, and here I am, someone who haven't even tried it before college. But I am not American, so that might be the reason why I have only tried it now. I wonder why delicious things like this aren't popular worldwide.

So today I have decided to make Peanut Butter and Jelly Cupcakes and these are the result. Peanut butter cupcakes with peanut butter frosting and raspberry jam topping. You could fill them with raspberry jam if you want some extra jam in there, but I am a peanut butter guy so I just topped them with it. If you don't like raspberry jam, you could use any jam that you like.

These are the most perfect cupcake I have ever made. They are so perfectly domed and they are very delicious, better than an actual peanut butter and jelly sandwich. These are perfect for tea time, and also perfect for father's day next week.

Peanut Butter and Jelly Mini Cupcakes

Notes [ HEAD: Raspberry, BASE: Peanut Butter ]

Ingredients

Cupcakes [makes 18-20 mini cupcakes, or 6-8 regular cupcakes]

3/4 c. all purpose flour

1 tsp. baking powder

dash of salt

1/4 c. butter, room temperature [1/2 stick]

1/2 c. sugar

1 egg

1/4 c. peanut butter 

1/2 tsp. vanilla extract

1/4 c. milk 

Frosting

1/4 c. peanut butter
1/4 c. butter
3/4 c. powdered sugar
1 tsp. milk

raspberry jam [or any other jam you like]  

Directions

1. MAKE BATTER: Preheat oven to 375°F. Line cupcake pan with liners. 
2. Sift flour, baking powder, and salt into a bowl.

3. In a separate bowl, cream butter and sugar until light and fluffy, then add egg, vanilla extract, and peanut butter. Mix well.

4. Add half of the flour mixture and milk to butter mixture, beat then add remaining flour mixture. Mix until all flour is incorporated.
5. BAKE CUPCAKES*: Fill liners with a tablespoonful of batter. Bake for about 10 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.

6. MAKE FROSTING: Beat peanut butter and butter in a bowl until light and fluffy. Add powdered sugar and milk. Mix well.

7. ASSEMBLE CUPCAKES: If you want to fill the cupcakes, fill them now with jam [useful guide to filling cupcakes]. Frost the cupcakes with a hole in the middle. Add jam into the hole.

* FOR REGULAR CUPCAKES: Fill liners 2/3 full. Bake for about 18 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.