Alright, let’s talk about them peanut butter and jelly cupcakes, you know, the kind the young’uns like. I ain’t no fancy baker, but I know what tastes good, and these here cupcakes, well, they’re somethin’ special.
First off, you gotta get your stuff together. Flour, sugar, eggs – you know, the usual. Don’t go buyin’ that fancy flour, the regular stuff works just fine. And for the peanut butter, get the creamy kind, unless you like them crunchy bits in there. Me? I like it smooth, like butter on a hot biscuit.
Now, for the jelly, that’s where you can get a little wild. Grape jelly is the classic, but if you got some strawberry or even raspberry, go for it! My grandbaby, she likes the strawberry kind the best. Says it makes the cupcakes look all purdy.
- Flour – about two cups
- Sugar – one cup, maybe a little more if you like it sweet
- Eggs – two big ones
- Peanut Butter – a good scoop, maybe half a cup
- Jelly – whatever kind you like, about half a cup too
- Milk – just a splash, to make it all come together
- Baking powder – a spoonful, to make ‘em rise up nice
- Butter – a stick, melted down
Mix all that dry stuff together first – the flour, the sugar, and that bakin’ powder. Then, you dump in the eggs, the peanut butter, and the melted butter. Stir it all up good, but don’t go stirrin’ it too hard, or your cupcakes will be tough as shoe leather. You want them to be soft and fluffy, like a cloud.
Now, add a splash of milk, just enough to make the batter smooth. Not too much, though, or it’ll be runny. You want it thick enough to scoop into them cupcake papers. Speaking of cupcake papers, get the pretty ones, the ones with the little flowers or somethin’. Makes the cupcakes look even better, ya know?
Fill them cupcake papers about halfway, then take a spoon and make a little well in the middle. That’s where the jelly goes. Plop a spoonful of jelly right in the middle of each cupcake, then cover it up with a little more batter. Don’t be stingy with the jelly, now. That’s the best part!
Bake them cupcakes in the oven, about 350 degrees, I reckon. Keep an eye on them, though. Every oven is different, ya know? You want them to be golden brown on top, and when you stick a toothpick in the middle, it should come out clean. That means they’re done.
Let them cupcakes cool down a bit before you frost them. Now, the frosting, that’s another story. You can use regular buttercream frosting, or you can get fancy and make peanut butter frosting. Me? I like the peanut butter frosting. It just makes them cupcakes taste even more like peanut butter, and who doesn’t love peanut butter?
For the peanut butter frosting, you need:
- Butter – a stick, softened
- Peanut Butter – about a cup
- Powdered sugar – enough to make it thick and creamy
- Milk – a little bit, to make it smooth
- Vanilla – just a splash, for flavor
Beat the butter and peanut butter together until it’s light and fluffy. Then, start adding the powdered sugar, a little bit at a time, until it’s the right consistency. Add a splash of milk and vanilla, and mix it all up good.
Frost them cupcakes nice and pretty, then you can add some sprinkles if you want. My grandbaby, she loves sprinkles. Says it makes the cupcakes look like they came from a fancy bakery. But I tell her, these cupcakes are better than any store-bought ones, because they’re made with love.
Now, if you’re gonna make these cupcakes ahead of time and keep ’em in the fridge, then maybe using oil instead of butter in the batter is a good idea. Makes them stay moist longer, I hear. But honestly, I like the butter ones better. They just taste richer, ya know? But if you’re servin’ ‘em cold, oil’s the way to go.
So there you have it, my recipe for peanut butter and jelly cupcakes. They ain’t fancy, but they’re darn good. And the best part is, they’re easy to make, even for an old woman like me. So go on, give it a try. Your young’uns will love ‘em, I guarantee it.
And don’t forget to share ‘em with your neighbors. Good food is meant to be shared, ya know? That’s what makes life sweet.
