Gluten Free Peanut Butter & Jelly Cupcakes
Gluten Free Peanut butter & Jelly Cupcakes, a light and fluffy cupcake filled with strawberry jam, and topped with a peanut butter flavoured frosting! These Peanut Butter & Jelly Cupcakes take America’s favourite sandwich to a whole new level.
This cupcake recipe is based off of my favourite basic Gluten Free Vanilla Cupcake Recipe, so you know it’s easy to make with minimal cleanup. Everything happens in just one bowl! And they bake up so moist and fluffy, but sturdy enough to stand up to lots of yummy peanut butter frosting. We are also going to go ahead and fill them with a generous dollop of strawberry jam. Just use the point of a sharp knife to cut a little well in the center, and the jam fits right in.
This is either going to be a recipe you will love or hate. I am totally team peanut butter and jelly everything, so I am obviously a big fan.
The best part about making the peanut butter frosting is that you might have extra and you can just eat it with a spoon. Oh, that’s just me?
- FOR THE CUPCAKES:
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1¼ cups self-raising gluten free flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup milk
- 2 tsp vanilla extract
- 12 tsp strawberry jam
- FOR THE PEANUT BUTTER FROSTING:
- 500g Powdered Sugar
- 200g Butter
- 2-3 tsp Vanilla Essence
- 2tbsp smooth peanut butter
- 1-2 tbsps Milk
- For the cupcakes: Preheat oven to 350°F/180°C/Gas 4.
- Line cupcake pan with paper liners.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, milk, and vanilla extract, beat at medium speed for one minute.
- Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centres spring back when touched and cupcakes are very lightly browned.
- Let cool in the pan on a rack for five minutes.
- Remove cupcakes from pan onto a rack and cool completely.
- Cut out a small well in the center of each cupcake using a teaspoon or a sharp knife then fill each with a dollop of strawberry jam.
- FOR THE PEANUT BUTTER FROSTING:
- Add softened butter and vanilla to the mixing bowl and mix until completely combined.
- Add Powdered Sugar and beat on low until it is incorporated, then move the mixer up to medium-high speed. Scrape sides and bottom of bowl often.
- When completely mixed add the peanut butter.
- The frosting may appear dry so add the milk a little at a time until frosting is the proper consistency.
- Frost your cupcakes using a piping bag and any piping tip.
