My new and Improved Peanut Butter cupcakes recipe!
Makes the most effective Peanut Butter and Jelly Cupcakes you’ll ever strive!
I by no means thought I might get on the peanut butter and jelly cupcake bandwagon
However this recipe for good peanut butter cake wouldn’t be full with out it’s soulmate jelly! So I took the plunge! And I’m so pleased I did!
Silda’s refined sugar free jam for the stuffing makes it subtly candy
Not over candy like most peanut butter cupcakes are!
With decrease sugar peanut butter buttercream icing, these cupcakes blew me away!
One other “meals processor cake combine methodology” for the cupcake batter will get whizzed up in minutes
Put together your buttercream icing whereas they bake and peanut butter and jelly cupcakes may be yours in about an hour! Don’t fear in the event you don’t have a meals processor this cake recipe can all be performed by hand!
This peanut butter cake recipe is so mild and fluffy
It’s in contrast to every other peanut butter cupcake recipe you’ve ever tried!
WATCH THE YOUTUBE VIDEO FOR HOW I MADE THESE CUPCAKES!
Notes for Success:
Within the video for the peanut butter cake recipe I forgot to say the oil! The recipe listed under is appropriate!
The recipe for the buttercream makes give up quite a bit, however it’s all the time exhausting to say how a lot is enough for icing cupcakes since all of us ice cupcakes otherwise!
For the photographs I exploit far more icing than I wish to eat on my cupcakes, through which case you may undoubtedly get away with making a half recipe of buttercream!
Granny Smith apples are my selection of apples for the buttercream, however be happy to make use of any apple you want the most effective!
Moreover you should use any buttercream recipe you favor, simply add the identical quantity of peanut butter powder on the final stage of blending
Altering the sugars on this recipe could be very forgiving because the majority of it’s within the custard recipe which might accommodate any sort of sugar/liquid/granula
CLICK HERE FOR MORE ABOUT SUGAR FREE BAKING
For extra superior cupcakes click on the hyperlinks under!
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- Creamsicle Cupcakes
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- Carrot Cake Cupcakes
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- Bananas Foster Cupcakes
Yield: 16
Peanut Butter & Jelly Cupcakes
Prep Time
1 hour
Prepare dinner Time
20 minutes
Complete Time
1 hour 20 minutes
Elements
For the Peanut Butter Cake:
- Vegetable Oil 8 Tablespoons (118ml)
- Granulated Sugar 1¼ cup (250g)
- Creamy Peanut Butter 2/3 cup (160g)
- Flax Meal 3 Tablespoons (24g)
- Heat Water ½ cup (118ml)
- Vanilla Extract 2 teaspoon (10ml)
- Soy Milk ¾ cup (177ml)
- Vinegar 1 Tablespoon (15ml)
- All Goal Flour 2 cup (250g)
- Baking Powder 1 teaspoon
- Baking Soda ½ teaspoon
- *salt elective pinch
For the Peanut Butter Buttercream:
- Contemporary Apples 3 giant any selection (300g)
- Water 4 Tablespoons (60ml)
- Sugar of your selection 1 cup (200g)
- Cornstarch 10 Tablespoons (80g)
- Plant Milk 2½ cups (600ml)
- Vanilla Extract 2 teaspoons (10ml)
- Salt ½ teaspoon
- Vegan Butter 6 sticks (672g)
- Confectioners sugar 1 cup (120g) *see notes
- Peanut Butter Powder ½ cup
- 1 Jar Sildas Black & Blue Jam
Directions
- Preheat the oven to 350°F and line your cupcake tin with papers
- Mix the flax meal with the nice and cozy water and put aside to thicken about 5 minutes.
- Add the vinegar to the soy milk after which add the vanilla extract
- Now place all of the cake substances into the work bowl of a meals course of and whiz easy, scrape the underside & sides of the bowl and whiz once more for 30 seconds
- Or this whole recipe may be blended by hand in a big bowl with a whisk
- Portion into cupcake liners filling the batter barely greater than half full
- Bake at 350°F for 19-22 minutes or till they’re springy to the contact if you gently press the facilities.
- Cool utterly when you make the peanut butter buttercream
- First soften the vegan butter at room temperature so it’s nonetheless agency, however pliable
- Put together the apples by peeling and coring them (*see video I like to make use of the apple skins in a single lengthy ribbon whereas cooking)
- Add chopped apples & that ribbon of apple pores and skin to a medium sauce pot with the water and sugar of your selection
- Prepare dinner the apples over medium to excessive warmth with the lid on for about 10 minutes to quickly boiling, Take off the lid and scale back the warmth to a simmer till the apples are translucent & mushy.
- Take away from warmth and take away the ribbon of apples pores and skin(s)
- Switch the apples to a blender with about ½ cup of the plant milk and the cornstarch and puree easy
- Switch the apple puree to the identical sauce pot that you just cooked the apples & add the remaining plant milk.
- Return to the range over medium to excessive warmth whisking consistently till it involves a boil.
- Add the vanilla extract after which pressure by way of a mesh strainer onto a sheet pan (no parchment paper or grease!)
- Refrigerate the custard till it’s utterly chilly & set
- In the meantime whip the vegan butter & salt with an electrical mixer with the whip attachment till it’s aerated & mild and fluffy and beginning to look whiter in coloration (about 5 minutes) scraping the underside & sides of the bowl usually
- Add the sifted confectioners sugar and whip for one more minute or two till easy scraping the underside & sides of the bowl usually
- Add the chilly custard to the vegan butter whereas persevering with to whip on excessive velocity till all of the custard is included, scraping the underside & sides of the bowl usually
- Proceed whipping till the buttercream is easy & silky then add the peanut butter powder and whip easy
- Hole the cooled cupcakes and add 1 Tbs of jam to every then high with peanut butter buttercream
Notes
Peanut butter & jelly cupcakes can keep at room temperature for a day or two, since they won’t go unhealthy however reasonably smooth.
For longer storage hold refrigerated for as much as 5 days, I wish to carry them to room temperature earlier than serving.
Freeze (iced or un-iced) for as much as 1 month wrapped effectively
