Perfect fluffy vanilla cupcakes stuffed with a homemade blackberry jam filling and topped with creamy peanut butter frosting. These peanut butter and jelly cupcakes would be perfect for a summer potluck!
Lately it feels like the productive hours in my day are decreasing on a regular basis. I’m not knocked out tired like I was in my first trimester, but I’m definitely feeling some new afternoon exhaustion creep in. I guess lugging around a growing baby and somewhere around 20 extra pounds in front of my body will do that to you! It’s a little annoying because I still have a lot I’d like to do in the next couple of months, but I’m learning to work around the exhaustion and do what I can. Namely that means being as productive as possible during the first six or seven hours of my day. Because come 2pm, it’s a very good day if I am still on my feet and getting things done. I try to push myself to do some dinner prep a bit later in the afternoon, but that second wind doesn’t always come through.
Anyway, it’s a good thing I still have enough energy to get a couple of baking projects done in the mornings! These cupcakes are definitely not the simplest of desserts, but when you separate all the components and make one of the three ahead of time (the jelly), they really aren’t too bad. And when you have a dessert come out like these peanut butter and jelly cupcakes did (read: seriously delicious), the extra bit of work and time is very much worth it. The moist vanilla cupcakes are stuffed with a homemade blackberry jam and topped with a hefty serving of peanut butter buttercream. I dare you to resist.
- 1 batch Vanilla Cupcakes (recipe below), cooled
- ¼-1/2 cup jelly or jam of choice (recipe for homemade Blackberry Chia Jam below), cooled
- 1 batch Peanut Butter Buttercream (recipe below)
- Prepare jam and chill in refrigerator as directed below
- Bake cupcakes as directed below; allow to cool for one hour
- When cupcakes are completely cool, use a small paring knife to cut about one teaspoon out of top center of cupcake
- Fill whole of cupcake with a teaspoon jam and repeat with remaining cupcakes (refer to this blog post on stuffing cupcakes for tips and photos)
- Prepare Peanut Butter Buttercream as directed below; pipe or spread buttercream over stuffed cupcakes
- Store cupcakes in a covered container in refrigerator up to three days (best within 24 hours of making); bring to room temperature before serving
- 120 milliliters (1/2 cup) milk, at room temperature separated (skim, low fat or whole will work)
- 60g (~2 large) egg whites, at room temperature
- 20g (~1 large) egg yolk, at room temperature
- 15 milliliters (1 tablespoon) pure vanilla extract
- 175g (~1½ cups) cake flour, sifted
- 150g (~3/4 cups) granulated sugar
- 10g (2 teaspoons) baking powder
- 3g (1/2 teaspoon) salt
- 43g (3 tablespoons) unsalted butter, softened at room temperature
- 43g (3 tablespoons) vegetable shortening
- Pre-heat oven to 350 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside
- In a medium bowl whisk together the egg whites, egg yolk, 2 tablespoons of milk and vanilla; set aside
- In the large bowl of an electric mixer with the paddle attachment, combine the sifted flour, sugar, vanilla bean, baking powder and salt together on low speed for just 30 seconds
- Add the butter and shortening; mix on low speed for 30 seconds; add remaining milk and mix again on low speed until just moistened, about 30 seconds
- Increase mixer to medium speed and beat for 1½ minutes
- Scrape the sides of the bowl add the egg/milk mixture in 2 separate batches; beat on medium speed for 20 seconds after each addition; do not overmix
- Pour batter evenly into cupcake tins (about ⅔ the way full for each cupcake); I like to use a large cookie dough scoop or small ladle
- Bake for 16-18 minutes or until a toothpick comes out clean; set aside to cool before filling and frosting
- 460g (~4 cups) fresh or frozen blackberries
- 45 milliliters (3 tablespoons) real maple syrup
- 20g (2 tablespoons) chia seeds
- 2 milliliters (½ teaspoon) vanilla extract
- In a medium heavy duty pot, place blackberries and maple syrup over medium-high heat, stirring frequently until berries soften
- Use the back of a wooden spoon to smash about ⅔ of the blackberries; stir in the chia seeds
- Cook on low heat, stirring occasionally for about fifteen minutes or until jam is thickened to desired consistency
- Remove from heat and stir in lemon juice and vanilla
- Store jam in an airtight container in refrigerator up to two weeks
This jam is very seedy from the fresh blackberries. If you prefer something different you can buy a seedless jam to use for the filling instead.
- 85g (6 tablespoons) unsalted butter softened at room temperature
- 485g (1¾ cup + 2 tablespoons) creamy peanut butter (do not use natural)
- 120g (3/4 cup + 2 tablespoons) powdered sugar
- Beat butter until light and creamy; beat in peanut butter until creamy and smooth
- Mix in confectioners’ sugar on low speed just until combined and then beat for a couple of minutes until light and fluffy
Boo to exhaustion, but yay for cupcakes! Especially peanut butter stuffed cupcakes. You certainly know the way to my heart.
These sound awesome right now! A perfect pick me up??
I would say so:-)
I have such a soft spot for peanut butter and jelly in dessert form! These cupcakes look amazing!
Thanks, Jennifer! They definitely satisfied that craving:-)
Wow, these look amazing! I haven’t had peanut butter in sooo long (too long!). I would love for my foray back to PB to be with these cupcakes!
I hope you start to like PB again soon… maybe you need something like this to get the taste back;-)
I love PB&J anything. The frosting looks soooo creamy! Have a great weekend!
I’m impressed with how much you’ve been doing still! My one friend has 6 weeks left and she finally stopped riding her bike – crazy woman. As for these cupcakes I have been wanting to dabble more in pb+j desserts. For some reason despite my love of pb I shy away from pb+j desserts for no good reason. Look delicious!
Wow, I’d be afraid that if I got on a bike I would topple off, lol!
I’m sorry you’re feeling so tired. I have always gotten tired very easily and I’m not even pregnant, so I feel your pain. But I know these would give me some extra energy. I mean, there’s fruit and chias, and peanut butter. So they’re like healthy, power food cupcakes!
Laura, you are a genius!