PB&J Cupcakes!

So, this past Monday (April 2nd) was National Peanut Butter & Jelly Day! To me, this is enough of a reason (if I ever needed one) to celebrate! 🙂

I decided to capitalize on this “holiday” by making Peanut Butter & Jelly Cupcakes. These are delightful vanilla cupcakes, filled with a small amount of strawberry jelly (or whatever flavor you decide) and frosted with peanut butter icing. It’s just like eating a PB&J, which, for one of my friends, made it the perfect breakfast cupcake! 🙂

For the icing:

First, assemble your ingredients.

You are going to need:

  • 1/2 cup of unsalted butter (1 stick), slightly softened but not melted (The consistency should be similar to ice cream.)
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 tablespoons milk

Begin by whipping your butter and peanut butter mixture until it is light and fluffy. This is easiest if you have a stand mixer, but a hand mixer will work as well. You’ll just likely have to put in a little more work to get fluffy icing.

Add in the powdered sugar and mix on low until the sugar is mostly incorporated in to the butter/peanut butter mixture.

Add the milk and incorporate. Beat on high speed until light and airy, approximately 5 minutes.

To assemble:

First, assemble your ingredients.

You are going to need:

  • 12 fully cooled vanilla cupcakes (Feel free to use your favorite white or yellow cupcake recipe. Just make sure that they are not too dense or else the jelly won’t fill well.)
  • Prepared peanut butter frosting
  • Strawberry jelly (or any other flavor you choose)
  • 2 icing bags (I used one 16-inch and one 12-inch bag.)
  • A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top.)
  • A medium round tip (I used a Wilton #7 tip.)

Begin by preparing your 12-inch bag for the jelly filling. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with jelly. For pictures, see the Jello Deviled Eggs post.

Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.

To fill the cupcakes, insert the tip of the icing bag in to the center of the cupcake. Squeeze a small amount of the jelly in to the center. If you find there is too much resistance, wiggle the icing tip around a little make a small hole and squeeze the jelly in.

Repeat with the remaining cupcakes.

Next, prepare the peanut butter icing bag in the same way you did with the jelly bag tip. Place the bag in a tall glass and fill with icing.

Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.

Holding the tip approximately 1/4″ above the cupcake top, pipe a spiral of icing, beginning at the outer edge and working inward. Continue spiral in to the center of the cupcake. Stop pressure on the bag and pull the tip straight up and away. For more pictures, see the Neon Tie-Dye Cupcakes post. (By the way, this icing is thicker than a typical buttercream icing so it will take considerably more effort to pipe a spiral on your cupcakes. Be patient and take your time, and they will come out beautifully!)

Repeat with the remaining cupcakes.

Enjoy!! 😀

Any questions? Feel free to ask in the comments below! And thanks for reading! 🙂

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2 thoughts on “PB&J Cupcakes!

  1. Speaking from experience, this peanut butter frosting is THE BEST. Make some of your own and put it on everything!

  2. Pingback: Wookie Cupcakes « Pie With Sparkles!

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