Peanut butter and raspberry jam cupcake, topped with peanut buttercream, peanut butter crumb and raspberry jam.
These cupcakes are a peanut butter lovers dream. Peanut butter and raspberry jam cupcakes, topped with peanut butter buttercream, peanut butter crumb and raspberry jam.
I wasn’t sure where to start with these, and I needed a bigger batch than normal, so I started with just a basic cupcake recipe and added 100g of peanut butter, once I had mixed them together I decided that when I added the raspberry jam I didn’t want the cupcakes to be over powered by the jam so instead I added a teaspoon of jam at the time so that when you bite into the cupcake you get little pockets of raspberry jam. I am so glad I decided to do it this way because they are delicious.
The peanut butter crumb on top was a little experiment I tried, putting icing sugar and peanut butter in a food processor and blitzing it until you get a little crumb sprinkle over the top. Resulting in these delicious cupcakes.
This recipe makes 24 cupcakes
For the cupcakes
220g self-raising flour
220g caster sugar
1 tbsp baking powder
4 large eggs
100 peanut butter
250 raspberry jam
For the Crumb
50g peanut butter
50g icing sugar
For the Buttercream
130g peanut butter
520g icing sugar
20g raspberry jam
- Preheat the oven to 170°C and line a cupcake/muffin tin with 12 cupcake cases. Sift the dry ingredients into a large bowl, add the butter, eggs and peanut butter and whisk. While the mixture is whisking add the raspberry jam, I done this a teaspoon at the time as I didn’t want the jam to be fully incorporated into the mixture but instead to have little pockets of jam.
- Spoon the mixture into cupcake cases and put in the oven for 15-20 minutes until they are golden brown and spring back when touched. Leave to cool.
- While the cupcakes are baking and cooling, make the peanut butter crumb. Put the peanut butter and icing sugar in a food processor and whizz for 1-2 minutes to make small crumbs, set aside.
- For the icing sugar. Put the peanut butter, icing sugar and butter in a bowl and whisk until well combined. Pipe the icing on top of the cupcakes when they are cool and decorate with the peanut butter crumb.
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