PBJ cupcakes have arrived! I’ve been making these for nearly a year and they never fail to impress my colleagues. For some reason, I’ve not shared them with you… perhaps because chocolate seems to be so much more loved, I didn’t want to upset any one! But.. the time has come for my jam and peanut butter cupcakes to shine!
Why, having been making these for so long, have I finally opted to share them? I don’t know, really. It felt like it was time. For such a long while I was intolerant to peanuts, so for the last few years I’ve been experimenting, finding out what I like, what I don’t like. How to cook with peanut butter, how to toast peanuts… my confidence with the little fake nut has grown to the point where I want to share my second most loved cupcake recipe. Chocolate Oreo Cupcakes still hold first place.
Plus, when I made them for my last day in the office before changing jobs, they went really well! I love seeing people enjoy and be amazed by cakes that don’t have any eggs or dairy in.
Not too sweet, not too savoury
I think my favourite thing about these cupcakes is that they’re not too sweet. Don’t get me wrong, I have a killer sweet tooth! But sometimes, I take a bite of a cupcake and it’s so sweet I can’t finish it! It’s been known to take me three sittings to finish big ones. Does it take anyone else a long time to finish big, sweet cupcakes?
Well, because of that I made peanut butter the main feature for these beauties. They’re not savoury by any means, but they have a sense of that lip-smacking-ness that eating a spoonful of peanut butter leaves one with.
Cakes with secrets
I think of these cakes as cupcakes with a secret. In this case, the secret is a sweet, jammy secret! The jam in my jam and peanut butter cupcakes isn’t baked in, but spooned in, post-bake! It gives a great sweet, fruity surprise in the middle!
I used to make “triple lemon threat” cupcakes when I had lemon curd in the fridge but I’ve not had any since going plant-based. They used to have a secret too… a lemon-curd filling! I have a bit of a habit of doing it, I suppose. I even stuffed chocolate into cakes for dessert.
I can’t blame you, I do too! I’ve got a few more vegan cupcake recipes, if you want to try some more:
Vegan Jam & Peanut Butter Cupcakes Recipe
- 1 cup 240ml unsweetened non-dairy milk
- 1 ½ tbsp cider vinegar
- 50 g smooth peanut butter
- 40 g margarine
- 40 g vegetable fat
- 180 g sugar
- 175 g self raising flour
- 50 g peanut butter powder
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¼ tsp salt
- 12 tsp 1/4 cup jam of choice
- 30 g smooth peanut butter
- 20 g margarine
- 20 g vegetable fat
- 1 tbsp vanilla extract
- 350 g icing sugar
- 60 ml non-dairy milk divided
- Preheat the oven to 180°C. Line a 12-hole cupcake pan with paper cases.
- In a small jug, mix the milk and vinegar. Set aside.
- In a medium sized bowl, cream together the sugar, peanut butter, margarine, and vegetable fat.
- Add all the remaining dry ingredients to the bowl and mix together until smooth.
- Pour in the milk/vinegar mixture and stir quickly until just combined. Don't overmix! A few lumps are okay.
- Spoon the mixture evenly between the paper cases, then place in the centre of the oven. Bake for 15-18 minutes, until lightly golden.
- Remove from oven and leave to cool in the cupcake tin for about 10 minutes, then remove the cupcakes to a wire rack to cool completely.
- Once cool, use a small knife/potato peeler to cut a small hole in the top of each cupcakes, as if you were making butterfly cakes. Spoon a teaspoon of jam into each hole, then put the removed piece of cake back on top.
- Icing Cream together the peanut butter, margarine, vegetable fat. Add about half the icing sugar, the vanilla extract and half the milk. Beat together until smooth, then add the remaining milk and icing sugar, then beat again. Pipe onto the cupcakes and serve.