Description
Fluffy vanilla cupcakes filled with your favorite jelly and topped with a creamy peanut butter frosting, perfect for a delightful twist on a classic sweet treat.
Ingredients
Cupcakes
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- Optional: seeds scraped from 1/2 of a vanilla bean
- 1/2 cup (120g) full-fat sour cream
- 1/2 cup (120ml) whole milk
- About 1/4 cup your favorite jelly (any flavor!)
Peanut Butter Frosting
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Optional: crushed peanuts for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners as the recipe yields about 14 cupcakes. Set aside.
- Prepare Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with paddle attachment, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add granulated sugar and beat on high for 2 minutes until well creamed. Scrape down the bowl as needed.
- Add Wet Ingredients: Add the egg whites, vanilla extract, and optional vanilla bean seeds to the mixture. Beat on medium-high speed until combined. Then beat in the sour cream, scraping down the bowl again if needed.
- Combine Batter: With the mixer on low speed, add the reserved dry ingredients until just incorporated. Slowly pour in the milk while mixing on low speed until combined, avoiding overmixing. Whisk by hand if needed to eliminate lumps. The batter will be slightly thick.
- Fill and Bake: Spoon or pour the batter into cupcake liners, filling them only 2/3 full to prevent spills. Bake for 19-22 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes (around 30), bake for 11-13 minutes at the same temperature. Allow cupcakes to cool completely before filling and frosting.
- Fill Cupcakes: Using a sharp knife, cut a 3/4 inch deep hole or circle in the center of each cupcake. Fill each pocket with about 1 teaspoon of jelly and then replace the removed cake piece to seal the filling inside.
- Make Frosting: Using a mixer with a whisk attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the creamy peanut butter and beat on medium-high speed until combined. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 20 seconds, then increase to high speed and beat for 1 minute until fluffy.
- Frost Cupcakes: Frost the cooled cupcakes using a piping bag fitted with a Wilton piping tip #12 or spread with a spatula. Optionally, top with crushed peanuts for added texture and appearance.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Ensure cupcakes are completely cooled before filling and frosting to prevent melting or sliding.
- You can use any flavor of jelly for filling, such as grape, strawberry, or raspberry.
- If you don’t have cake flour, you can make a substitute by removing 2 tablespoons of flour per cup and replacing with cornstarch.
- For mini cupcakes, adjust baking time as indicated.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
