These Peanut Butter and Jelly Cupcakes combine the classic flavors of peanut butter and raspberry jelly in a delightful dessert. Perfect for peanut butter lovers, these cupcakes are a sweet treat with a touch of nostalgia.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, softened. 1/2 cup peanut butter. 2 eggs. 1/2 cup milk. 1 tsp vanilla extract. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup raspberry jam or jelly. 1/4 cup chopped peanuts optional, for garnish. Confectioners' sugar optional, for dusting.
Instructions: Start by heating the oven to 350F 175C. Use cupcake liners to line a cupcake tin. Softened butter, peanut butter, white sugar, and brown sugar should all be mixed together in a bowl until the mixture is smooth and creamy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, and salt together in a different bowl. Add the dry ingredients to the wet mixture slowly, mixing in the milk every so often. Mix the dry ingredients in at the beginning and end, until they are just combined. Fill each cupcake liner about two thirds of the way to the top with cupcake batter. At the very center of each cupcake liner, put a teaspoon of raspberry jam or jelly. To make a marbled look, use a toothpick or skewer to slowly swirl the jam into the batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Turn off the oven and let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. If you want, you can decorate it with chopped peanuts and confectioners' sugar after it has cooled. Have fun with your tasty Peanut Butter and Jelly Cupcakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
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