Okay, so the other day I was craving something sweet, and I thought, why not try to make some peanut butter and jam cupcakes? I mean, who doesn’t love a good PB&J sandwich, right? I figured turning that classic combo into a cupcake would be a fun little baking project.
First off, I gathered all my ingredients. I’m talking about the usual suspects: flour, sugar, eggs, milk, the whole nine yards. And of course, the stars of the show, peanut butter and jam. I opted for creamy peanut butter because that’s just how I roll, and some good old strawberry jam.
I preheated my oven to, like, 350 degrees Fahrenheit. While that was warming up, I lined up my cupcake tray with those cute little paper cups. I just love how they add a pop of color to the whole process. Then, in a big ol’ bowl, I creamed together some butter and sugar until it got all light and fluffy. This part always makes me feel like a real baker, you know?
Next, I cracked in the eggs one at a time, mixing well after each addition. Once that was sorted, I grabbed another bowl and whisked together all the dry ingredients—flour, baking powder, a pinch of salt. You gotta do the dry ingredients separately, otherwise, it’s just a mess, trust me.
Slowly, I added the dry ingredients to the wet ingredients, mixing until they were just combined. Overmixing is a big no-no, it makes the cupcakes tough. Then came the fun part—I stirred in a good dollop of that creamy peanut butter. I might have sneaked a little taste at this point, I won’t lie.
Now, for the jam part. I spooned some batter into each cupcake liner, about halfway full. Then, I dropped a teaspoon of jam right in the center. Topped it off with more batter, making sure the jam was nicely tucked in. They looked so cute, all ready to bake.
I popped the tray into the oven and baked them for, I think, about 20 minutes? I always just keep an eye on them and use the good ol’ toothpick test. You know, if it comes out clean, they’re done. Once they were ready, I let them cool for a bit on a wire rack.
For the frosting, I whipped up a quick peanut butter buttercream. It’s just butter, powdered sugar, a bit of milk, and, of course, more peanut butter. Once the cupcakes were cool enough, I piped on that frosting all nice and pretty.
- Finally, I couldn’t resist adding just a tiny bit more jam on top of each cupcake for that extra touch. And there you have it, peanut butter and jam cupcakes!
Result
They turned out pretty darn amazing, if I do say so myself. Fluffy, flavorful, and just the right amount of sweetness. The combination of peanut butter and jam in a cupcake is definitely a winner. This was such a fun little baking experiment, and I’m already thinking about what other crazy cupcake flavors I can try next time!
