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Peanut Butter Jelly Cupcakes

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes

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.