The Pioneer Woman Tasty Kitchen
Profile Photo

Easy Jelly-Filled Peanut Butter Cupcake Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Really, really easy jelly-filled peanut butter cupcakes. No cutting holes or injecting—just dollop it in before baking.

These can be made either in a cupcake size (in which case they make 24 instead of 12) or as huge muffin-sized cakes.

Ingredients

  • 4 ounces, weight Butter
  • 4 ounces, weight Smooth Peanut Butter
  • 8 ounces, weight Caster Sugar
  • 4 whole Medium Eggs
  • 8 ounces, weight Plain Flour
  • 3 Tablespoons Baking Powder
  • 2 Tablespoons Strawberry Or Grape Jam (jelly)
  • 1 Tablespoon Water

Preparation

Line a 12-hole muffin tin with paper liners, and preheat the oven to 200C (390F).

Place the jam and water in a small saucepan, and heat gently until the jam melts and combines well with the water. If you are using strawberry jam, you can pass the jam and water mix through a sieve to get rid of the pips (you could skip this fuss though—it isn’t vital, but I do like to do it). Set the jam and water mix aside to cool.

Cream the butter, peanut butter and caster sugar together.

Add the eggs, and beat together.

Sift in the flour and baking powder, and mix well.

Using a measuring tablespoon, place one heaped tablespoon of batter into the bottom of each muffin liner.

Using a teaspoon dipped in cold water, smooth the batter to cover the bottom and a little way up the sides of the liner, to leave a small well in the centre of the batter.

Carefully put one teaspoon of jam mixture into the well in each cake.

Place another heaped tablespoon of batter on top of the jam mixture. Don’t worry if the jam leaks out a bit at the sides and you can see it; it won’t affect the cooked cupcake-muffin.

Place the muffin tin into the oven, middle shelf. Check after ten minutes, and turn the tin 180-degrees. Check again after another 5 minutes; if the cakes still look “damp”, cook for another 5 minutes. Mine usually take 20 minutes, but they have taken up to 25 minutes. You can check for doneness with a skewer (or I use a piece of dry spaghetti) but only push it in halfway or you’ll hit the jam filling!

When the cakes are golden, well-risen and no longer look damp, remove from the oven and allow to cool.

I don’t frost these; I think the jam filling and PB cake together are fine as they are.

If you are a little more restrained/less decadent that I am, you can make cupcakes instead of muffins, in which case this mix will make 24. Use a teaspoon to place the batter and a half-teaspoon for the jam and reduce the cooking time: for cupcake-size ones, check at 7 minutes, and again at 12 minutes. This mix can easily be halved or doubled for smaller or larger quantities with great success.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Banana Pudding Cupcakes
Profile Photo by Krystle in Desserts
Tender banana cupcakes topped with fluffy buttercream and vanilla wafers. Your...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Caramel Macchiato Cupcakes
Profile Photo by PW Food & Friends in Desserts
Inspired by a drink at a popular coffee shop, I made...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy


Peanut Butter Muffins with Chocolate Icing
Profile Photo by Fiona Kennedy - FreeFromFavourites in Desserts
Fluffy gluten-free peanut butter muffins topped with dairy-free chocolate frosting.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Red, White and Blue Velvet Cupcakes
Profile Photo by Amy McCauley in Desserts
These red white and blue cupcakes are every bit as delicious...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy


Mini Cheesecakes
Profile Photo by Niki Medlin | Artzy Foodie in Desserts
These scrumptious little bites of cheesecake are creamy and delicious, yet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Intermediate