Peanut Butter and Jelly Cupcakes
Moist peanut butter cupcakes topped with silky dollops of Italian meringue buttercream infused with fresh raspberry reduction.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cups all-purpose flour (200g)
- 1 cup sugar (200g)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup salted butter (113g)
- 1/4 cup smooth peanut butter (+ 1 TBS)
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup sour cream ((120ml))
- 1/2 cup milk ((120ml))
- 4 egg whites
- 1 1/2 cups sugar (300g)
- 1/3 cup water (80mL)
- 1 pinch salt
- 2 cups unsalted butter (room temperature, cut into 1-inch pieces 452g)
- 1 tsp vanilla extract (5mL, optional)
- 6 ounces raspberries
- 2 TBS sugar
- 2 tbs lemon juice
- 1 TBS water
Instructions
- 1
For the Cupcakes:
- 2
Heat oven to 350F, 177C. Sift together the dry ingredients and give them a good whisk.
- 3
Cream the butter, peanut butter and sugar, then mix in the rest of the wet ingredients, eggs, milk, vanilla etc.
- 4
Slowly add the wet ingredients to the dry, mixing until just combined.
- 5
Fill cup liners about 2/3 the way up and place in middle rack of oven for about 20-25 minutes or until the centers are springy.
- 6
For the Raspberry Reduction:
- 7
Place the ingredients in a small sauce pan on medium low heat.
- 8
Mash the berries with the back of a spoon or muddler and stir occasionally.
- 9
You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced by half.
- 10
Strain the reduction and set aside to cool.
- 11
For the Italian Buttercream:
- 12
Beat the egg whites and 1/3 cup of sugar until soft peaks form.
- 13
In a medium saucepan add the remaining sugar and 1/3 cup water and place on low heat.
- 14
Stir constantly until sugar melts and becomes clear. Maintain a medium high heat until temperature reads 240F.
- 15
Drizzle the sugar into the mixer immediately. Run mixer until meringue is room temperature.
- 16
Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency
- 17
Mix in the cooled berry reduction and pipe onto cupcakes (I used an 869 tip).