Description
These playful PB&J Swirl Surprise Cupcakes combine tender vanilla cupcakes, a hidden pocket of raspberry jam, and a luscious peanut butter frosting—topped with crunchy peanuts for the perfect nostalgic treat! #PBJCupcakes #PeanutButterAndJellyDessert #FilledCupcakes #RaspberryJam #HomemadeCupcakes
Ingredients
Scale
Cupcakes
- 2¾ cups all-purpose flour, spooned and leveled
- 1⅔ cups granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened
- 3 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
Filling
- 16 ounces seedless raspberry jam
Frosting
- 1½ cups unsalted butter, softened
- 1½ cups creamy peanut butter (not all-natural)
- 5 cups powdered sugar
- 7 tablespoons whole milk
- 1½ teaspoons vanilla extract
Topping
- ½ cup finely chopped peanuts
Instructions
Bake the Cupcakes
- Preheat oven to 350°F (175°C) and line cupcake tins with liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, egg whites, vanilla, and milk. Mix until smooth and fully combined.
- Fill liners about 2/3 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before filling.
Fill with Jam
- Use a cupcake corer or small knife to remove the center of each cupcake.
- Spoon raspberry jam into the center, filling each cavity to the top.
Make the Frosting
- In a large bowl, beat softened butter and peanut butter until light and creamy.
- Gradually add powdered sugar, alternating with milk, mixing until smooth and fluffy.
- Stir in vanilla extract until well combined.
Decorate
- Frost each cupcake generously with the peanut butter frosting.
- Sprinkle chopped peanuts over the top for a crunchy finish.
- Serve and enjoy your PB&J cupcake throwback delight!
Notes
- Use a piping bag for neat filling and frosting application.
- You can substitute raspberry jam with strawberry or grape for a classic twist.
- If you prefer a sweeter cupcake, brush the tops with a little extra jam before frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 430
- Sugar: 36g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg