PB&J Cupcakes With Fresh Raspberry Filling
Peanut Butter Cupcakes:
159 g All-purpose flour
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Kosher salt
120 ml Vegetable oil
125 g Creamy peanut butter, stirred
150 g Light brown sugar, packed
2 teaspoons Vanilla extract
2 Eggs, large, room temperature
180 ml Whole milk, room temperature
Raspberry Filling:
2 pints Fresh raspberries
2-3 tablespoons Granulated sugar
1 Lemon, juiced
2 teaspoons Water
1 teaspoon Cornstarch
Peanut Butter Buttercream:
3/4 cup Unsalted butter, softened
1/2 cup Creamy peanut butter, stirred
2 cups Confectioners sugar, sifted, plus an extra 1/2 cup if necessary
1-2 tablespoons Vanilla bean paste
1 tablespoon Heavy cream, if needed
1/4 teaspoon Kosher salt

For the Peanut Butter Cupcakes

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with gold foil muffin liners.

In a large bowl, sift the flour, baking powder, baking soda, and salt together into a medium bowl. Set aside.

In a large bowl, whisk together the vegetable oil, peanut butter, brown sugar, vanilla until smooth and combined. Then while whisking add the eggs, one at a time, whisking until just incorporated. Add the whole milk and whisk until smooth and combined.

Pour the dry ingredients over the wet and whisk together until a smooth batter forms. Fill the muffin liners ⅔ full and bake for about 15 minutes until an inserted toothpick comes out clean. Allow to cool completely on a baking rack.

For the Raspberry Jam

In a medium saucepan, add the raspberries, sugar and lemon juice and place over medium heat for 1 to 3 minutes until the berries begin to break down. In a small bowl, stir together the water and cornstarch to make a slurry and pour into the raspberry mixture. Continue simmering until the mixture thickens.

Pass the raspberry mixture through either cheesecloth or a fine mesh sieve and chill the jam before filling the cupcakes.

For the Peanut Butter Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and peanut butter and whip on medium speed until combined. Add the confectioners’ sugar and continue whipping on high speed until combined and light and fluffy, 5 to 7 minutes. Add the vanilla bean paste, heavy cream and salt when the buttercream is almost done and whip again until smooth and incorporated.

Dye the buttercream desired colors and pipe flowers. Top with a PB&J mini macaron and serve.

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Here is the winning recipe from our Dish Off: Cupcakes Edition. These cupcakes looked almost too good to eat... almost! Made with peanut butter and jelly, these PB&J cupcakes were so good, we went back for seconds. Recipe contributed by Elaine Soto.

Prep time: 2 hours

Cook time: 15 minutes