Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Afternoon Tea, Baked Goods, Birthdays, Breakfast, Comfort Food, Cupcakes, Desserts, Kid Friendly, Make Ahead, Picnics, Tiny Bites, Vegetarian, Weekend Fun
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Tags: Afternoon Tea, Baked Goods, Birthdays, Breakfast, Butter, Comfort Food, Creamy Peanut Butter, Cup Cakes, Desserts, Eggs, Flour, Jelly Peanut Butter & Jelly, Kid Friendly, Kosher Salt, Make Ahead, Milk, Muffin Tin, Parchment Paper, Park Avenue, Park Avenue Peanut Butter & Jelly Cupcakes, Peanut Butter, Peanut Halves, Peanuts, Picnics, RB&J, Softened Butter, Strawberry Jam, Sugar, Tiny Bites, Unbleached Flour, Vanilla Extract, Vegetarian, Victoria Hart Glavin, Victoria's Park Avenue Peanut Butter & Jelly Cupcakes, Weekend Fun
Park Avenue Peanut Butter & Jelly Cupcakes
I came up with this recipe while walking on Park Avenue two weeks ago. If you’re a fan of the humble PB&J then you’ll be a fan of these unique cupcakes. Most recipes have you piping in the peanut butter and jelly. You could even serve these cupcakes for breakfast.
INGREDIENTS
3/4 Cup Softened Butter
3 Room Temperature Eggs
2 1/2 Cups Unbleached Flour
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1 3/4 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
1 1/4 Cups Milk
1 Cup Creamy Peanut Butter
2 Cups Strawberry Jam
1/2 Cup Peanut Halves For Garnish
Preheat your oven to 350º F. Line 1 large muffin tin with large muffin liners or the special parchment paper liners. Set aside. Allow the butter and eggs to stand at room temperature for 30 minutes. In a medium size bowl stir together the flour, baking powder and kosher salt. Set aside. In a large size bowl beat the butter with an electric mixer on medium speed for 30 seconds. Gradually add the sugar while continuing to beat on medium speed. Add the eggs one at a time. Beat well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture. Beat on low speed after each addition just until combined. Pour the batter into the muffin cup just so it reaches 1/2 of the way up the muffin cup. Place 1 Teaspoon of the creamy peanut butter on top of the batter in the muffin cup. Then add 2 teaspoons of the strawberry jam on top of the peanut butter. Finish pouring the rest of the batter in the muffin cup (about 3/4 of the way to the top). Continue until the entire muffin cups are filled the same way. Place into the oven and bake for 20 to 25 minutes. Remember that all ovens heat differently so make sure to check at 20 minutes. Remove from the oven and garnish the tops with the peanut halves. Let the cupcakes cool in the pan on wire racks for 15 minutes. Remove from the pan and place the cupcakes on the wire racks to cool completely. Transfer to a serving platter. Makes 12 large cupcakes.
