PB&J Cupcakes

Prep Time
Cook Time
Ready In

"From one of our national supermarkets monthly magazine (AUGUST 2016). HAVE NOT included cooling time in times."

Original recipe yields 12 servings


  • Serving Size: 1 (157.7 g)
  • Calories 641.5
  • Total Fat - 41.2 g
  • Saturated Fat - 25.5 g
  • Cholesterol - 140.2 mg
  • Sodium - 374.9 mg
  • Total Carbohydrate - 67 g
  • Dietary Fiber - 2.2 g
  • Sugars - 51.9 g
  • Protein - 5.4 g
  • Calcium - 65.8 mg
  • Iron - 1 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C.

Step 2

Line a 12 holes, 1/3 cup (80ml) muffin pan with paper cases.

Step 3

Use an electric mixer to beat the butter, peanut butter and sugar in a bowl until pale and creamy and then add the eggs, 1 at a time, beating well after each addition and then stir in the flour, sour cream and milk, in alternation batches.

Step 4

Spoon evenly among the lined pans.

Step 5

Bake for 25 minutes or until a skewer inserted in the centres comes out clean and set aside on a cake rack to cool.

Step 6

Meanwhile, melt the jam in a small saucepan over medium heat and then strain through a fine sieve to remove the seeds.

Step 7

Use a small serrated knife to cut a 4cm wide, 2cm deep cone from the centre of each cupcake and spoon two-thirds of the jam into the holes.

Step 8

To make the peanut butter frosting, use an electric mixer to beat butter in a bowl until very pale and then add the peanut butter and beat well till combined.

Step 9

Gradually add icing sugar, beating well after each addition and then add milk and beat to combine.

Step 10

Place frosting in a piping bag fitted with a 2cm fluted nozzle and pipe evenly over each cupcake and then top each with a spoonful of the remaining jam.

Tips & Variations

No special items needed.