This concept had been on my cupcake to- bake list for some time. However when I made them recently they were more of an accident! I was making cupcakes for Bryan’s dedication. I was planning on making Triple Chocolate Coconut but I knew I also wanted a vanilla option. I went through summery flavors. Lemon? Nope. Blueberry? Too complicated for now. Raspberry? Ooh jam in the middle? Yes please!
So now I have a raspberry filled yellow cupcake. But what to top it with? Almond buttercream? Nah. Vanilla? Too plain. Hmmm… Oh YES!! Peanut butter. Brilliant. This is literally how my thought process went.
I used my go to vanilla cupcakes, scooped out a hole after baking and filled with jam. Then I made a delicious, perfect peanut butter buttercream frosting. It was amazing!
These cupcakes were wonderful and got high marks from my friends and family. It’s a fun twist on an old fashioned classic. I know it’s not red, white and blue but what’s more American than pb&j?!?
Jelly Filled Yellow Cupcakes
Makes 24 cupcakes
- 1 package (18.25 oz) Yellow Cake Mix
- 1 package (8 oz) regular or reduced fat cream cheese, at room temperature
- 1/2 c. sugar
- 1/2 c. water
- 1/2 c. vegetable oil
- 4 large eggs
- 1 T. vanilla extract
- 1 small jar of seedless jam, your choice of flavor (I used raspberry!)
- Preheat oven to 350 degrees and put 24 paper liners in your cupcake pans and set aside.
- If cream cheese isn’t at room temperature, take it out of the wrapper, put it on a plate and pop it in the microwave for about 20 seconds at a time until its malleable.
- Beat cream cheese. When it’s mixed, blend in cake mix, sugar and water. Mix well. Add in eggs and vanilla. Beat well for a few minutes until ingredients are well blended.
- Use 1/4 c. measuring scoop, an ice cream scoop or large cookie scoop to scoop out your cake batter into your cupcake pans.
- Bake at 350 for about 24-27 minutes or until a toothpick comes out clean, the tops are golden brown and the tops spring back when your touch them lightly with your finger.
- Let cool for a minute or two in the pans then remove the cupcakes to wire cooling racks to cool completely before frosting.
- When cool, use a knife and cut out a circular hole in the center of the cupcake. Fill with about a tablespoon of jam. Plug the jam filled hole with the cupcake piece, cutting off the bottom if needed.
Peanut Butter Buttercream
from Java Cupcake
- 1 c. unsalted butter, room temperature
- 1 heaping cup creamy peanut butter
- 3 c. powdered sugar
- 1/2 c. heavy cream
- 1/4 – 1/2 t. salt
- In a large bowl, add butter and peanut butter. Cream on medium high for a few minutes. The color should lighten a few shades and get fluffy.
- Sift in the powdered sugar. Mix until combined.
- Pour in heavy cream and salt and beat until smooth. Continue beating for a few minutes more until the frosting is thoroughly combined and fluffy. Add more powdered sugar or heavy cream to get the consistency you want.
- Spread or pipe onto cooled cupcakes.