Peanut Butter and Jelly Cupcakes for #FoodieExtravaganza

Welcome back to our monthly Foodie Extravaganza!

foodieextravaganza

If this is your first time joining us, the Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month that ingredient is a classic family favorite…PEANUT BUTTER!

Which means you can see 18 more delicious & unique peanut butter recipes at the end of this post. Yay!

Peanut Butter and Jelly Cupcakes - Mrs. Penguin

Um, I seriously can’t think of a better ingredient than peanut butter. It’s definitely in my top 5 favorite foods. It can be sweet, it can be savory, it can be eaten off of a spoon… I missed out on last month’s Foodie Extravaganza. The theme was pretzels and I swear I cannot make a homemade pretzel to save my life. But peanut butter, yes, I do that on my own without incentive.

Peanut Butter and Jelly Cupcakes - Mrs. Penguin

I decided to go sweet with my Foodie Extravaganza contribution (duh, baking blog). This classic combo of peanut butter and jelly is definitely a favorite of everyone. I made a plain vanilla cupcake, hollowed out and filled with jelly, and topped with a salted peanut butter frosting. It definitely has a feeling of having an after-school snack or treat.  They have the perfect ratio of peanut butter to jelly.

Peanut Butter and Jelly Cupcakes - Mrs. Penguin

Peanut Butter and Jelly Cupcakes
Print
For the Cupcakes
  1. 2 3/4 cups all purpose gluten free flour blend
  2. 2 tsp baking powder
  3. 1/2 tsp salt
  4. 2 sticks unsalted butter, softened
  5. 2 cups sugar
  6. 5 large eggs
  7. 1 1/2 tsp vanilla extract
  8. 1 cup + 2 Tbsp whole milk
  9. 6 Tbsp your favorite jam or jelly (I used cherry preserves)
For the Salted Peanut Butter Frosting
  1. 2 1/2 sticks unsalted butter, softened
  2. 1/2 cup creamy peanut butter
  3. 1 tsp salt
  4. 5 cups powdered sugar
  5. 1/4 cup heavy cream
For the Cupcakes
  1. Preheat the oven to 350ΒΊ. Line a 12-cup muffin tin with paper liners, or spray with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk together the flour blend, baking powder, and salt. Set aside.
  3. In the work bowl of a stand mixer, cream together the butter on high for about 2 minutes. Add in the sugar and beat until fluffy, about 8 more minutes, scraping the bowl occasionally. Add in the eggs one at a time, beating well in between additions. Beat in the vanilla. Alternate adding the flour mixture and the milk, starting and ending with the flour mixture and beating well in between additions.
  4. Use 1/4 cup measuring cup to measure batter into the prepared muffin pan. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely before this next step.
  5. Using a 1/2 Tbsp spoon scoop out the middle of the cupcakes. Fill with desired jam or jelly.
For the Salted Peanut Butter Frosting
  1. In the work bowl of a stand mixer, beat the butter, peanut butter and salt on a medium speed until creamy. Continue beating and add in the powdered sugar one cup at a time. Increase the speed to high and add in the heavy cream and beat for 3 minutes more. Frost the cooled and filled cupcakes.
Mrs. Penguin http://mrspenguin.com/

Don’t miss the rest of these delicious peanut butter recipes!

19PeanutButterRecipes

Peanut Butter & Potato Chip Fudge by Keep it Simple, Sweetie

Peanut Butter and Chicken Pumpkin Stew by Kudos Kitchen by Renee

Dairy Free Chocolate Syrup Swirled Peanut Butter Blondies by The Sweet {Tooth} Life

3 Ingredient Peanut Butter Cookies by My Creative Days

Applesauce Peanut Butter Muffins by Fearlessly Creative Mammas

Peanut Butter Beef Stew by The Joyful Foodie

Peanuty Autumn Roots by Culinary Adventures with Camilla

Sesame Noodles with Spicy Peanut Sauce by Food Lust People Love

Peanut Butter Filled Steamed Buns by A Day in the Life on the Farm

Reese’s Krispies Popcorn by Making Miracles

Peanut Butter Potato Candy by Cindy’s Recipes and Writings

Peanut Butter Curry Ramen by Rae Gun Ramblings

Hong Kong French Toast by Tara’s Multicultural Table

Pumpkin & Peanut Butter Pop Tarts by Passion Kneaded

Salted Vanilla Bean Peanut Butter Cup Fudge by Laura@Baking in Pyjamas

Buckeye Brownie Bites by The Freshman Cook

Thai Chicken Peanut Noodles by Garnish and Glaze

Peanut Butter and Jelly Cupcakes by Mrs. Penguin Bakes

Thai Peanut Chicken Skewers by Pantry Friendly Cooking

To see more delicious Foodie Extravaganza treats or learn how to join the party each month visit us here!

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