Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup strawberry jam
Special equipment needed:
- Cupcake liners
- Muffin tin
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, beat the peanut butter, milk, vegetable oil, and eggs with an electric mixer until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Using a small spoon, place a dollop of strawberry jam on top of each cupcake.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 262
Fat: 12g
Saturated Fat: 2g
Cholesterol: 32mg
Sodium: 227mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 19g
Protein: 6g
Substitutions for ingredients:
- Creamy peanut butter can be substituted with crunchy peanut butter or almond butter.
- Strawberry jam can be substituted with any other flavor of jam or jelly.
Variations:
- Add chopped peanuts to the batter for extra crunch.
- Use a different type of nut butter, such as almond or cashew butter.
- Top the cupcakes with a dollop of whipped cream or frosting.
Tips and tricks:
- Make sure to mix the batter until just combined to avoid overmixing.
- Use a small spoon to place the jam on top of the cupcakes to avoid it sinking to the bottom.
- Allow the cupcakes to cool completely before frosting or serving.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter and dust with powdered sugar.
Garnishes:
Top the cupcakes with a fresh strawberry or a drizzle of melted peanut butter.
Pairings:
Serve the cupcakes with a glass of milk or a cup of coffee.
Suggested side dishes:
These cupcakes can be served as a dessert on their own.
Troubleshooting advice:
- If the cupcakes are sinking in the middle, it may be due to overmixing or opening the oven door too soon.
- If the cupcakes are dry, it may be due to overbaking or not enough moisture in the batter.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the cupcakes.
Food history:
Peanut butter and jelly sandwiches have been a popular American snack for over a century. This recipe puts a fun twist on the classic combination.
Flavor profiles:
The cupcakes have a sweet and nutty flavor with a burst of fruity jam.
Serving suggestions:
Serve the cupcakes as a fun and nostalgic dessert for a party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A