Peanut Butter Jelly Cupcakes
Ingredients
Peanut Butter Muffins:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ¾ cup plant-based milk almond, soy, or oat
- ½ cup creamy peanut butter
- ⅓ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
Berry Jam Filling:
- 2 cups mixed berries fresh or frozen
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Peanut Butter Frosting:
- ½ cup dairy-free butter softened
- ½ cup creamy peanut butter
- 2-3 cups powdered sugar
- 2-4 tbsp plant-based milk as needed for consistency
Toppings:
- ¼ cup creamy peanut butter melted
- ¼ cup berry jam
Instructions
Prepare the Berry Jam Filling:
- In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the berries break down and the mixture starts to thicken, about 10 minutes.
- Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened.
- Remove from heat and let cool completely.
Prepare the Peanut Butter Muffins:
- Preheat your oven to 350°F (175°C).
- Line a jumbo muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, peanut butter, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Peanut Butter Frosting:
- In a large bowl, beat the dairy-free butter and peanut butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cupcakes:
- Once the muffins are completely cooled, use a small knife or apple corer to remove the centers.
- Fill each muffin with the cooled berry jam.
- Pipe or spread the peanut butter frosting over the top of each muffin to seal the jam inside.
Add Toppings:
- Drizzle the melted peanut butter over the top of each cupcake.
- Drizzle the berry jam over the top as well.
Serve:
- Enjoy these soft and buttery, sweet and salty cupcakes!
Notes
- Peanut Butter: Use a smooth and creamy peanut butter for the best texture in both the muffins and the frosting.
- Plant-Based Milk: Almond, soy, or oat milk can be used in the recipe.
- Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.