PBJ Cupcake: Vanilla Cupcake with Grape Jelly/Jam Filling and Peanut-Butter Buttercream Frosting

A fun little photoshoot… i had to sneak a few of Axl’s toys to take these pictures… 
Its a vanilla cupcake filled with homemade grape jam, the recipe for my grape jam is in the DIY section or this link and topped with a creamy peanut butter buttercream frosting.

Ingredients
Vanilla cupcakes: 

  • Flour – 120gm
  • Butter – 100gm
  • Sugar – 100gm
  • Vanilla extract – 1 teaspoon
  • Eggs -2
  • Baking powder – 1 teaspoon
  • Milk – 60ml 

Peanut-butter Buttercream Frosting:

  • Creamy peanut-butter – 50gm
  • Butter – 100gm
  • Icing sugar – 300-350gm

Method:
Vanilla Cupcakes:

  • Preheat the oven to 180 degrees celsius and line the muffin tin with cupcake liners. 
  • In a large bowl, cream the butter and sugar until light, pale and smooth. 
  • Beat in one egg at a time. 
  • Sift in the flour and baking powder. 
  • Add the vanilla extract to the milk and mix this in the bowl. Mix until completely incorporated. 
  • Fill the cupcake liners with 2/3rd of the batter and bake for 15-20 minutes, check from about 18 minutes for doneness. 
  • Once baked, let it cool on a cooling rack. 
  • Once cooled, remove the centre of the cupcake using a cupcake corer or the back of a spoon. 
  • Fill the centre with the homemade grape jam or store bought jam of your preference. 

Peanut butter Buttercream Frosting:

  • In a large bowl, cream the butter and peanut butter until pale, light and fluffy. 
  • Add half of the icing sugar and beat for a couple of minutes. 
  • Add the other half of the icing sugar and beat for a couple more minutes. 

I frosted the cupcakes with a  round nozzle, garnished it with a small spoonful of the jam used in the filling and some pieces of toasted and chopped peanuts… 
Now there’s your breakfast in a cupcake! 😉

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