PB&J Cupcakes! (Vanilla and Chocolate, too!)
March 30, 2012 in Cakes & Pies, Featured
Hey everyone! Another late post today… Fridays seem to be my weak point. I’ve got another special recipe for you today for Project PB&J! I’ve taken my favorite cupcake recipe, stuffed some jelly in the middle, and piped some peanut almond butter frosting on top! Now doesn’t that sound good??
Wait a minute. Almond butter? Yeah… sorry. I went in the fridge last night to grab the peanut butter for the frosting AND (dun dun dun) no peanut butter to be found. So almond butter it was, which actually turned out quite nice. As I’ve mentioned, almond butter seems to be my favorite thing lately :) I’ll post the recipe exactly how I made them, but the almond butter can be substituted 1-for-1 for peanut butter or any other type of nut butter if you prefer. Make them just how you want!
These turned out really well. The cupcakes are really moist due to the little bit of Tofutti sour cream I add to the batter, and the frosting is nice and stiff and pipes out really well.
Although, it looks like I could use some help on my frosting technique… Maybe I can get Emma to give me a hand.
If you’re not too hot on the PB&J, you can come over and hang out with my boyfriend. To make chocolate and vanilla cupcakes, just skip the jelly step and add the same volume of cocoa powder to the frosting in place of the nut butter. You may have to add some more powdered sugar to get the frosting to the right consistency, but it shouldn’t be too off.
AJ had a few funny comments on these. My favorite was when he said, in reference to the frosting piped in a swirl on the top, “Are they supposed to look like that? Like little dog turds?” I’m laughing about it right now. You’ve got to love them boys. And then he came into the kitchen to apologize, just in case I was offended. I found it too funny to be offended. They really are worth having around, aren’t they?
Have a good Friday!
PB&J Cupcakes! (Vanilla and Chocolate, too!)
Prep Time: 20 minutes
Cook Time: 22 minutes
Keywords: bake dessert vegan nut butter cake
Ingredients (9 cupcakes)
For the cupcakes:
- 1 1/4 cup + 2 Tbsp AP flour (sorry about the weird measurement…)
- 2 Tbsp cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup non-dairy milk (I used almond)
- 1 1/2 tsp lemon juice
- 1/4 cup vegan sour cream (I used Tofutti)
- 3 Tbsp canola oil
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
For the frosting and filling:
- 1/4 cup non-dairy butter (I used Nucoa)
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 1-2 Tbsp non-dairy milk (I used almond)
- 1/3 cup nut butter or cocoa powder
- 1/4 cup jelly, give or take
Instructions
For the cupcakes:
Preheat oven to 350F! Line a cupcake pan with paper liners and lightly spray with oil. Set aside.
Combine milk and lemon juice in a large bowl and set aside to curdle for a few minutes.
In another bowl, combine flour (reserve the last two tablespoons) and remaining dry ingredients. Set aside.
Add the sour cream, canola oil, sugar, and vanilla to the milk and mix well. Add the dry ingredients to the wet and mix well. If it seems a bit too wet, add the extra flour. I added both tablespoons.
Spoon batter into the cupcake liners and fill to 2/3 full. I got 9 cupcakes.
Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean.
For the frosting:
Combine cold butter, powdered sugar, vanilla, and 1 Tbsp of the milk in the bowl of an electric mixer (or you can do this by hand with a lot of determination and arm muscles). Mix until well blended and creamy. It should be pretty stiff.
Add the nut butter or cocoa powder, and mix to combine. If it is too stiff, add the extra milk 1 tsp at a time until the right consistency is reached.
Once the cupcakes have cooled, cut a 1″ deep square out of the middle – do not discard! Spoon some jelly into the hole, replace cupcake square, and top with frosting.
Enjoy!!
