VIDEO RECIPE: Peanut Butter Cupcakes Stuffed with Jelly

These treats are an awesome dessert version of everyone’s favorite sandwich! With a double dose of peanut butter and a yummy jelly center, these cupcakes are perfect for summer gatherings. They’re super easy to make and are ready to eat in less than an hour! 

Prep time: 30 minutes 

Cook Time: 20 minutes 

Total time: 50 minutes 

Yield: 12 cupcakes 

Ingredients 

1 1/4 cups cake flour 

1 teaspoon baking powder 

1/2 teaspoon kosher salt 

2/3 cups Peanut Butter & Co Smooth Operator 

1/2 cup (1 stick) unsalted butter, softened to room temperature 

3/4 cup packed brown sugar 

2 large eggs, room temperature 

2 teaspoons vanilla extract 

1/4 cup whole milk 

3/4 cup raspberry jam 

Directions 

1. Preheat oven to 350°F. Line a cupcake tin with 12 paper liners. 

2. Whisk together flour, baking powder, salt, and cinnamon. Set aside. 

3. In the base of an electric mixer fitted with a paddle attachment, cream together butter and sugar for 3 minutes. Beat in eggs, vanilla, and milk until evenly combined. 

4. Add the flour mixture, and mix in just until combined. Divide into prepared cupcake pan and bake about 20 minutes, or until risen, slightly golden, and a cake tester comes out clean. 

5. Remove from pan and let cool completely on a rack. 

6. Use a melon baller or tablespoon to scoop out a small well in each cake. Fill with jam, then top with Peanut Butter Buttercream Frosting before serving.