Since moving to the West Coast of the US, I’ve been craving my jam and yogurt combination. Problem is I can’t find a good sugar-free jam that doesn’t use artificial sweeteners. Argh! Apparently the Smucker’s Sugar-Free jam on the West Coast is different from the one in Montreal as it uses artificial sweeteners – sigh.
In my quest to find a good jam, I recently bought a bottle of strawberry jam that was “low sugar”. Apparently, that translated to sour jam, which wasn’t the most pleasant of tastes. So to get rid of the jam, I decided to make PB&J cupcakes. I came across this recipe on Annie’s Eats but only had enough peanut butter for the frosting. Thus, I left out the peanut butter from the cupcake recipe. The cupcake had a good crumb, wasn’t too sweet, and rose well – a good base for future cupcake variations. The frosting was also great – not too sweet and thick enough. Overall, the cupcakes turned out great as the flavors came together well and it wasn’t overwhelmingly sweet.
This recipe also gave me an opportunity to use my cupcake corer which worked well.
Peanut Butter and Jelly Cupcakes
For the cupcakes:
- 1¾ cups all-purpose flour
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. (1½ sticks) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 2/3 cup creamy peanut butter
- 3 large eggs
- ½ cup sour cream (reduced fat is fine)
- 1 tsp. vanilla extract
- ¼ cup buttermilk
For the filling and topping:
- Grape and/or strawberry jam (choose something with a low sugar content)
For the frosting:
- 2 sticks unsalted butter, at room temperature
- 2/3 cup creamy peanut butter
- 3 cups confectioners’ sugar, sifted
- Pinch of coarse salt
- 1½ tsp. vanilla extract
- 2 tbsp. heavy cream
- Preheat the oven to 350°F. Line cupcake pans with paper liners.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to blend.
- In the bowl of an electric mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy. Blend in the peanut butter.
- Beat in the eggs one at a time, blending well after each addition and scraping down the sides of the bowl as needed.
- Mix in the sour cream.
- With the mixer on low speed, mix in half of the dry ingredients, mixing just until incorporated.
- Mix in the buttermilk and then the remaining dry ingredients, mixing each addition until just combined.
- Scoop batter into each cupcake liner until about 2/3 full.
- Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Let cool in the pans a few minutes, then transfer to a wire rack to cool completely before proceeding.
- To fill the cupcakes, you need to cut a hole in the cupcakes. You can use the cone method to hollow out the cupcakes. Cut the tip portion off of each cone and discard, reserving a disc from each to cover the filling. Fill each cupcake with a small spoonful of grape or strawberry jam. Replace the cake discs over the filling. I used my cupcake corer to get this task done.
- To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth. Mix in the confectioners’ sugar and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes. Frost cupcakes.