So funny story. I had planned to make these back in mid-August, just in time for back-to-school. I did my weekly grocery run at the beginning of the week and purchased all of the supplies and ingredients I would need for these tasty little treats, one of which was Nutter Butter Cookies. It’d been a while since my husband and I had eaten these, so I opened the package early and decided to taste a few. After all, I wouldn’t be needing all of them for the cupcakes, so we could afford to have a few to snack on for ourselves…
As you can probably guess, we consumed the entire package of cookies before the week was up. So, I went to the store and bought another package the next week. And in the same fashion as the previous week, all the Nutter Butters had disappeared before I had the chance to make the recipe they were actually to be used for. No joke, I believe this process may have repeated at least once more before I finally had enough left to actually use them for the cupcakes.
So, this recipe comes with a warning. Whenever using store-bought cookies as toppers for your cupcakes, make sure you hide them well enough so that no one in your home (including yourself) will be tempted to consume them before it’s time to actually use them. Don’t say I didn’t warn you 😂
And now, to the recipe! This peanut butter cupcake recipe produces a soft, perfectly risen cupcake with just the right amount of peanut butter to not overwhelm the cupcake but compliment the peanut butter frosting and the jelly filling.
Mix, scoop and bake your cupcakes according to the instructions below.
Let them cool completely on wire racks while you prepare the peanut butter frosting.
Once the cupcakes have cooled completely, you can begin filling them with the jelly! I used a seedless strawberry jam for mine. Simply insert the wide end of an icing tip into the cupcake to remove the cake center, then fill the center with jam and place the cake center back on top.
Once all cupcakes have been filled, pipe a nice swirl of the peanut butter buttercream on each, and top with half of a Nutter Butter!
Voila! These cupcakes are all dressed up and ready to go back to school!
Ironically, the school that I teach at is a nut-sensitive school, so although I can’t bring anything peanut butter into the classroom, at least I can enjoy these while I work on lesson plans or send emails from home 😉
Peanut Butter and Jelly Cupcakes
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter softened
- 1/3 cup creamy peanut butter
- 1/2 cup sugar
- 1/4 cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cups milk
- Seedless jam or jelly
- Peanut butter sandwich cookies cut in half widthwise
Peanut Butter Buttercream
- 1 1/2 cups butter softened
- 2/3 cup creamy peanut butter
- 1/2 teaspoon vanilla
- 5 cups powdered sugar
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat together butter and peanut butter until smooth.
- Add in sugar and brown sugar and mix well.
- Beat in eggs and vanilla.
- Add flour, baking powder and salt to mixture and slowly combine while drizzling in the milk.
- Pour batter into lined muffin cups; about one-half to two-thirds full.
- Bake cupcakes for 23-25 minutes until a toothpick comes out clean.
- Remove cupcakes to wire rack to cool.
- Once cupcakes have cooled completely, insert the wide end of an icing tip into each cupcake to remove the cake center. Fill the centers with jam and place the removed cake centers back on top.
Peanut Butter Buttercream
- In a large bowl, mix together the butter, peanut butter and vanilla until smooth.
- Slowly mix in the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. You may need to add a bit of milk to reach the desired consistency.
- Using a large star tip, pipe buttercream onto cupcakes and top each with half of a peanut butter sandwich cookie.