Peanut Butter and Jelly Cupcakes
Yield: 12 cupcakes
For the cupcakes:
  • 1¾ cups (230 g) all purpose flour
  • ¾ cup (150 g) granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup milk (preferably whole)
  • ½ cup canola oil
  • 1 tsp pure vanilla extract
  • 1 tbsp white wine vinegar
  • ⅓ cup smooth peanut butter
  • 2½ tbsp tahini
For the frosting:
  • 3 sticks unsalted butter (at room temperature)
  • 1 cup smooth peanut butter
  • 3 tbsp pure vanilla extract
  • 3 cups powdered sugar
  • ½ tsp kosher salt
For the filling:
  • jam of your choice (I used blackberry)
  • sprinkles
Prepare the cupcakes:
  1. Preheat the oven to 350°F and line a standard muffin pan with cupcake liners or parchment (or spray with cooking spray).
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the milk, canola oil, vanilla, vinegar, peanut butter and tahini until smooth.
  4. Add the wet mixture to the flour mixture and mix gently with a spatula until just combined and no more flour lumps remain. Do not overmix.
  5. Spoon the batter into the muffin pan, dividing it evenly between the 12 cups. They should be basically full.
  6. Bake for 18-22 minutes, or until lightly golden brown on the edges and a toothpick inserted comes out clean.
Make the frosting:
  1. In a stand mixer fitted with the whisk attachment, combine the butter, peanut butter, vanilla, powdered sugar and salt. Start on low and work your way up to medium (#4 on a KitchenAid). Stop to scrape down the sides a few times.
  2. Whisk until the mixture is thoroughly combined and smooth.
Assemble the cupcakes:
  1. Once the cupcakes are completely cool, take them out of their liners and cut them in half horizontally. Spread one side with a layer of jam and put them back together like sandwiches.
  2. With an offset spatula or a piping bag, top each cupcake with a generous amount of the peanut butter frosting. Decorate with sprinkles. Enjoy!
  3. You might have leftover frosting, which is fantastic on a pan of brownies ...
cake recipe adapted from The Pastry Affair
Recipe by Cake Over Steak at