Peanut Butter and Raspberry Jelly Cupcakes

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Peanut Butter and Raspberry Jelly Cupcakes 

Spring is here and it is time to start planning your Mother’s Day Brunch and backyard celebrations. Spring fun always bring me back to childhood filled with PB & J sandwiches with the crust cut off. Why not have fun with these nostalgic memories and make PB & J Cupcakes.

PB-and-J-Raspberry-Cupcakes

 

Cup Cake Recipe:
2 cups all-purpose flour
2/3 cup cocoa powder
1 1/4 tsp baking soda
1/4 tsp baking powder
1 2/3 cup sugar
1 tsp vanilla
3 eggs
1 cup Sour Cream
1 1/3 cup water
1 cup peanut butter


PB&J ingred. 1

Frosting Recipe:
3 cups powdered sugar
1/2 cup unsalted butter
3 tbsp heavy whipping cream
4 tbsp raspberry jam

PB&J ingred. 2

Cupcake Directions:

Mix  with a stand mixer until well blended the sour cream, water, eggs, and vanilla.
Blend well the baking soda, baking powder and sugar in a separate bowl except the flour and cocoa.
Mix this in with the sour cream, water, eggs, and vanilla.
Once well blended, add the flour and cocoa alternately a little at a time.
Work to blend all ingredients completely.
Heat oven to 350 degrees.
Line cupcake pan with paper liners.
Using a large ice cream scoop fill the cupcake liners 3/4 full.
Bake at the 350 degrees for 15-18 minutes.
Remove from oven and allow to cool for 10 minutes.
Using a cupcake corer make a hole in the center of the cupcake.
Fill the hole to the top of the cupcake with peanut butter.

PB&J Hort. 1

Frosting Directions:
Slide a frosting tip to the opening of the pastry bag.
Fill the baking bag with the raspberry frosting.
Frost the cupcakes with the frosting.
Pour Jam syrup over the frosted cupcake ( heat in microwave for 45 sec. then drizzle with a spoon.

Print

Peanut Butter and Raspberry Jelly Cupcakes

For your next kids party, make these yummy Peanut Butter and Raspberry Jelly Cupcakes. They are perfect for nostalgic weekend backyard parties.
Course Desserts
Cuisine American
Keyword Cupcakes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 24 cupcakes
Calories 285kcal
Author Aprilgolightly

Ingredients

Cake Ingredients

Frosting Ingredients

  • 3 Cup powdered sugar
  • 1/2 Cup unsalted butter
  • 3 TBSP heavy whipping cream
  • 4 TBSP of raspberry jam

Instructions

  • Cupcake Directions:
  • -Mix with a stand mixer until well blended the sour cream, water, eggs, and vanilla.
  • - Blend well the baking soda, baking powder and sugar in a separate bowl except the flour and cocoa.
  • -Mix this in with the sour cream, water, eggs, and vanilla.
  • - Once well blended, add the flour and cocoa alternately a little at a time.
  • - Work to blend all ingredients completely.
  • -Heat oven to 350 degrees.
  • -Line cupcake pan with paper liners.
  • -Using a large ice cream scoop fill the cupcake liners 3/4 full.
  • -Bake at the 350 degrees for 15-18 minutes.
  • -Remove from oven and allow to cool for 10 minutes.
  • -Using a cupcake corer make a hole in the center of the cupcake.
  • -Fill the hole to the top of the cupcake with peanut butter.
  • Frosting Directions:
  • -Slide a frosting tip to the opening of the pastry bag.
  • -Fill the baking bag with the raspberry frosting.
  • -Frost the cupcakes with the frosting.
  • -Pour Jam syrup over the frosted cupcake ( heat in microwave for 45 sec. then drizzle with a spoon
Nutrition Facts
Peanut Butter and Raspberry Jelly Cupcakes
Amount Per Serving
Calories 285 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 38mg13%
Sodium 133mg6%
Potassium 143mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 29g32%
Protein 5g10%
Vitamin A 235IU5%
Vitamin C 0.1mg0%
Calcium 27mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Now that I have shared my cupcake recipe, let me know what you want to see next. Thanks!!

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