i hope you all enjoyed our crockpot/slow cooker series! just to recap, here are the recipes featured:
also, with the growing amount of crockpot/slow cooker recipes i’ve been making i decided to add a new crockpot/slow cooker page in my recipe index. check it out for some other great crockpot/slow cooker recipes! more will be added soon!
but i have been having sweets and treats withdrawals. can you believe the last 5 posts were savory recipes! what about sweetsssss!!!!
it was imperative that we remedy this situation as soon as possible, so today i am sharing with you these peanut butter and jelly cupcakes. they are most definitely the dessert version of a peanut butter and jelly sandwich. it really is like eating a sweetened up and more decadent version of a pb&j!
the peanut butter and jelly cupcake is a fluffy peanut butter cupcake filled with jam or jelly (i used strawberry preserves and grape jelly), then topped with peanut butter buttercream and another dollop of jelly.
i made these peanut butter and jelly cupcakes for january birthday treats! everyone loved them and they were actually almost all gone by the end of the day – just 1 left. not too shabby considering sometimes there are still 12 left by day’s end. i love that my office does a wonderful job at helping me gauge the success of a cupcake recipe.
so bring back some childhood memories and make these peanut butter and jelly cupcakes soon!
step 1 – make the peanut butter cupcakes. the batter comes together fairly easily.
divide them into 24 cupcake cups. oh and just a quick tip about the liners – i used pink and purple polka dot cupcake liners. the pink ones were strawberry and the purple ones were grape. this made it a lot easier to figure out what kind of jelly would go on top of each cupcake once they were frosted. so if you’re using 2 different kinds of jelly, i would highly recommend using 2 colors of liners.
bake them up and out comes beautifully fluffy peanut butter cupcakes.
allow the cupcakes to cool, then core the cupcakes using the cone method and add a dollop of jelly. here’s the grape one…
and the strawberry one…
yay all of the cupcakes are filled!
now for the peanut butter buttercream. this may be my favorite peanut butter buttercream recipe… well actually i take that back. i really love the peanut butter swiss meringue buttercream, but this one is my favorite peanut butter american buttercream recipe. it is light and fluffy and has the perfect amount of peanut butter flavor. plus it’s much easier and simpler to make than swiss meringue buttercream. win.
i ended up frosting my cupcakes a bit differently than annie did (i got the recipe from annie’s eats). i think either would be good but i like the fact that this way allows you to put just a little more jelly which helps balance out the decadence of the peanut butter cake and buttercream. so first, spread a light layer of frosting over the top of each cups. this will help seal the jelly in the cupcake and will keep the jelly that we are going to put on top from seeping into the cupcake.
then with a large star tip, pipe a ring of buttercream around the edge of the cupcake, like so.
this creates a lovely little pocket or hole for the jelly. i wanted to be sure that the jelly didn’t get all over the place when trying to spoon it into the little hole so i put a few scoops of jelly into a piping bag fitted with a large round tip. i only have 1 round tip, so i just cut off the top of the piping bag, which worked well too.
this allows you to nicely add some jelly to the top of each cupcake without messing up the buttercream.
ta da!!!! they are done and ready to eat. now sing with me – peanut butter jelly time, peanut butter jelly time!
happy (belated) birthday to our january birthdays!!!