Peanut Butter & Blackberry Jam Cupcakes

Peanut Butter and Blackberry Jam Cupcakes

These pretty yet nutritious mini PB&J cakes filled with Oregon blackberries are sure to make your party crowd happy.

Serves 6

Ingredients Preparation
Cupcakes

  • 1 Tablespoon apple cider vinegar
  • 1½ cups milk
  • 2¼ cups all purpose flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon kosher salt
  • 1¼ cups sugar
  • ½ cup canola oil
  • 1½ Teaspoon vanilla extract
  • ½ Teaspoon almond extract
Cupcakes Steps

  1. Preheat the oven to 350 degrees.
  2. Line 16 muffin cups with paper cupcake
    Liners and spray the the insides with nonstick spray to
    help the cupcakes release. Set aside.
  3. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill with milk to equal 1½ cups. Stir well and set aside (the milk will curdle).
  4. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt.
  5. In another mixing bowl whisk together the milk
    mixture, canola oil, vanilla and almond extract.
  6. Add the wet ingredients to the dry ingredients and beat until smooth, using a handheld mixer, stopping once to scrape down the sides of the bowl.
  7. Fill each muffin cup with ¼ cup of batter. (An ice cream scoop with a lever works great to fill cups).
  8. Bake for 15 to 20 minutes, until the cupcake springs back when touched or until a cake tester inserted into the middle of the cupcake comes out clean.
  9. Remove from the oven. Cool five minutes on a wire rack in the pan and then remove cupcakes from pan onto wire rack. Cool completely.
Peanut Butter Frosting

  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup good quality smooth peanut butter
  • 8 oz cream cheese, at room temperature
  • 4 cups of confectioners sugar
  • 1 tablespoon cream
Frosting Steps

  1. Beat the butter, peanut butter and cream cheese with a hand or standing
    mixer on medium speed until light and fluffy.
  2. Slowly add the confectioners sugar and continue to mix until the frosting is smooth, mix in the cream and continue to mix until it reaches a good spreading consistency.
Assembly

  1. 1 cup Marionberry or blackberry jam
  2. With a sharp paring knife, cut a cone-shaped piece from the top of each
    cupcake, so there is a hole in the cupcake. Cut the cone portion off leaving
    only a top cap.
  3. Spoon approximately one tablespoon of jam into each cupcake. Replace top.
  4. Frost with peanut butter frosting, using a large (5/8″ opening) star tip and
    a pastry bag. Swirl tops.
  5. Place one fresh blackberry on each cupcake. (Optional)

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