Peanut Butter And Jam Cupcakes By Debbie Nicholas. Hello friends. So how are you today?
Guest post today on the blog sharing some yummy Peanut Butter and Jam Cupcakes, how delicious!? By Debbie Nicholas.
Indulge in the perfect harmony of flavours with these Peanut Butter and Jam Cupcakes. Delight in moist peanut butter cakes.
Step up your afternoon tea experience with these yummy treats that blend sweet nostalgia and nutty richness.
A delightful fusion of classic comfort and modern taste, ready to make your tea time extraordinary.
![Peanut Butter And Jam Cupcakes By Debbie Nicholas Peanut Butter And Jam Cupcakes By Debbie Nicholas](https://www.clairejustineoxox.com/wp-content/uploads/2022/03/Peanut-Butter-And-Jam-Cupcakes-.jpg)
Peanut Butter And Jam Cupcakes By Debbie Nicholas:
Peanut Butter and Jam Cupcakes are a delightful twist on the classic comfort food combination, transforming a beloved childhood favorite into a sophisticated dessert.
Because peanut butter and jam go together perfectly. Don’t they?
These cupcakes boast a moist and tender vanilla-flavoured cake base, which provides a tasty foundation.
At the heart of each cupcake is a sweet surprise—a dollop of luscious jam, often blackcurrant or raspberry seedless jam, that perfectly complements the savoury peanut butter.
Topped with a creamy peanut butter frosting, these cupcakes are as visually appealing as they are delicious.
Peanut Butter And Jam Cupcakes By Debbie Nicholas.
Makes 10
410 calories / 25.3g fat per portion
Debbie says: ‘These yummy cupcakes are so easy – perfect for kids and grown-ups alike. And there’s the added excitement of seeing the jam ooze out of the middle when you bite!’
Ingredients:
For The Cupcakes:
- 150g (5oz) Kerrygold butter
- 150g (5oz) caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 125g (4½ oz) plain flour
- 1 tsp baking powder
- 120ml (4fl oz) milk
- 75g (3oz) blackcurrant or raspberry seedless jam
For The Frosting:
- 150g (5oz) cream cheese or mascarpone
- 350g (12oz) icing sugar
- 110g (4oz) smooth peanut butter
- 25g (1oz) unsalted peanuts, finely chopped
Peanut Butter And Jam Cupcakes:
Method:
- Firstly, preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 10 paper cupcake cases into a bun tin.
- Beat the butter and sugar together until light and fluffy. Gradually add the egg, beating well between each addition. Stir in the vanilla extract. Sift the flour and baking powder together and fold one third into the mixture, then stir in one third of the milk. Continue this process until both are fully mixed in.
- Spoon the mixture into the cases (try using an ice cream scoop to keep the cupcakes the same size).
- Bake for 23-25 minutes.
- When the cakes have cooled, inject with the jam using a syringe (available over the counter at chemists’ for administering children’s medicine).
To Make The Topping:
- Beat together the cream cheese or mascarpone, icing sugar and peanut butter until smooth.
- Pipe or swirl onto each cake and finish with a sprinkling of crushed peanuts.
Last but not least, enjoy!
Cook’s Tip:
If you like, use low-fat soft cheese instead of cream cheese or mascarpone.
![Peanut Butter And Jam Cupcakes By Debbie Nicholas](https://www.clairejustineoxox.com/wp-content/uploads/2024/06/1-1.jpg)
Peanut Butter And Jam Cupcakes By Debbie Nicholas:
Peanut Butter And Jam Cupcakes By Debbie Nicholas.
So what do you think? Do you also fancy making some? Because I know I do.
Recipe and photo credits- Debbie Nicholas’ recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now!
Visit Kerrygold UK for more delicious recipes and to download your free copy.
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Also Photo Credits Above: Thanks to the amazingly talented Jill Wellington on Pixabay.
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Peanut Butter And Jam Cupcakes:
Peanut Butter And Jam Cupcakes. Thank you so much for taking the time to visit here today. As always, we’d love to hear what you have to say.
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![Peanut Butter And Jam Cupcakes By Debbie Nicholas Peanut Butter And Jam Cupcakes By Debbie Nicholas](https://www.clairejustineoxox.com/wp-content/uploads/2022/03/Peanut-Butter-And-Jam-Cupcakes-.jpg)
Claire, I can just taste the mix of cream cheese and PB with the crunch of peanuts on top, and the surprise when you find out the cupcake is filled with jam. Yum, plus your food shots are lovely!
Thanks for sharing at the FWF link party.
Hugs,
Rachelle
Author
Thanks so much for hosting and stopping by.
Gotta try these!
Author
Hope you get to try them, Jan.
Looks delicious!
Author
Thanks for stopping by Lisa.
Delicious combination, cupcakes look & sound wonderful!
Author
thanks for the comment …
Oh my! These PB cupcakes are so delicious & tempting. Wish I can have FEW now! hehehehe
Author
Thanks for the comment,me too now.
These sound fun and delicious! Thanks for sharing. ~Jess
Author
Thanks for the comment.
Oh wie lecker…yammi und Danke für das Rezept.LG Mathilda
Author
Thank you for stopping by …
Hum… Yummy and simple to do! I might try it this weekend!AnaMy Own ProjectPLEASE vote in photos in this contest! It means a lot to me! Thanks!VOTE IN MY PHOTOS
Author
Thanks for the comment.
Looks delicious!
Author
I love peanut butter and jam.
they look so yummy!
Author
Thanks for the comment.