PB & J (take 2)

I know that there is already a PB&J cupcake recipe here at JC but, I loved these so much that I still wanted to share them with you all!  If you’re looking for a nostalgic recipe to remind you of your childhood-look no further than these cupcakes.

For me, a PB&J sandwich means 3 things:  1-white bread, 2-strawberry jam, and 3-creamy peanut butter frosting.  These cupcakes are the best combination of all 3 in the most amazing way possible!  They are made with a white cake batter that seriously tastes like white bread! I don’t eat a lot of white bread these days (or any, if I’m keeping it real… and yes, I’m aware of how snotty that makes me sound! lol) BUT when I want a PB&J sandwich the only kind of bread I want is good ol’ fashioned white, Wonder Bread.  Right? Right! They’re filled with my favorite strawberry jam and topped with my favorite peanut butter frosting, that’s mixed with a little bit of cream cheese to keep it a little tangy and light.

I promise if you make these you’ll be in love.  Well, in love if you love white bread, strawberry jam and peanut butter.  Sounds like a winning combo to me!

PB&J Cupcakes (Cake Batter & Inspiration: My Baking Addiction)

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cups buttermilk, room temperature
  • 4 large egg whites, room temperature
  • 1 1/2 cups sugar
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
Yield: 2 dozen (24 cupcakes)
  1. Preheat the oven to 350F and line cupcake pan with cupcakes liners.
  2. In a medium sized bowl sift together cake flour, baking powder, and salt.
  3. In a separate bowl, whisk together the buttermilk and egg whites.
  4. In a standing bowl mixer with the paddle attachment, cream together the butter and sugar on medium speed for a full 3 minutes until light and fluffy.  Add in the vanilla and mix until combined.
  5. In 3 additions, alternate adding the flour mixture and the buttermilk & egg white mixture to the batter, beginning and ending with the flour mixture.  After everything is combined, beat the batter for about 2 minutes to ensure that everything is incorporated and the batter is  well aerated.
  6. Fill each liner with a full ice cream scoop of batter and bake for 18-22 minutes or until a cake tester comes out clean.  Transfer to a wire rack and allow to cool completely before filling &  frosting.
PB Frosting
  • 1/2 cup (1 stick) butter, room temperature
  • pinch of salt
  • 1-8oz. package of cream cheese, room temperature
  • 1/2 cup peanut butter (creamy/smooth, not fresh ground)
  • 2 cups powdered sugar (sifted)
  1. Cream butter and cream cheese until light fluffy in a standing bowl mixer on low-medium speed for about 3 minutes.
  2. Add the peanut butter and salt and mix until combined.
  3. Add the powdered sugar and combine on low speed until incorporated.
  4. Whip for 2-3 minutes until light and fluffy.
To Assemble:
  1. Using a small knife, hollow out each cupcake and fill with about 1-2 teaspoons of jam.  I prefer strawberry jam, but use whatever makes you happy!
  2. Using a large star tip, piper peanut butter frosting onto each cupcake.
  3. Using a small pastry bag or a ziploc bag, add a small dollop of jam to the top of each cupcake.
Just an FYI, these cupcakes are sticky/springy.  I was originally going to use my apple corer to remove the center of each cupcake, but it was actually easier to use a small knife for these cupcakes. These cupcakes are best the day that they’re made.  If you need to make them the day before, refrigerate them without the frosting and pipe the frosting before serving.
I totally want to make a Goober version of these cupcakes… sort of makes me drool, just thinkin about it!  If you’re a Goober hater, please keep the hatin’ to yourself! 😉
PS. My star tip and the cupcake liners are from Bake It Pretty.
If you have any questions, let me know! xo-Jenn

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