PB & J Cupcakes

PB&J. Was there ever a more classic combination? My weird, picky childhood self was never fond of the flavor of jelly and I’ve yet to grow into it. However, these were a big hit with the mister and my coworkers! A fluffy, crumbly peanut butter cake gets a jelly filling, then topped with airy whipped peanut butter frosting and another dollop of jelly in the middle. Are you drooling yet? These bad boys are RICH so make sure you’ve got a tall, cold glass of milk to go with one of these treats. 😊


For the cupcakes:

  • 1¾ cups all-purpose flour
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. (1½ sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 2/3 cup creamy peanut butter
  • 3 large eggs
  • ½ cup sour cream or plain yogurt
  • 1 tsp. vanilla extract
  • ¼ cup buttermilk

For the filling and topping:

  • Grape and/or strawberry jam

For the frosting:

  • 2 sticks unsalted butter, at room temperature
  • 2/3 cup creamy peanut butter
  • 3 cups confectioners’ sugar, sifted
  • Pinch of coarse salt
  • 1½ tsp. vanilla extract
  • 2 tbsp. heavy cream


Begin by preheating the oven to 350 degrees Fahrenheit and lining cupcake pans with paper liners. Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to blend. In the bowl of your stand  mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy. Blend in the peanut butter. Beat in the eggs one at a time, blending well after each addition, then add the sour cream or yogurt. With the mixer on low speed, mix in half of the dry ingredients, mixing just until incorporated. Mix in the buttermilk and then the remaining dry ingredients, mixing just until no dry streaks remain.  

 Divide the batter between the prepared liners filling each about 2/3 full. Bake 18-20 minutes, rotating the pans halfway through baking. Let cool in the pans a few minutes, then transfer to a wire rack to cool completely.  

While your cupcakes are cooling, prepare the frosting. In a clean stand mixer bowl, beat the butter and peanut butter on medium speed until smooth. Add the confectioners sugar and salt. Reduce speed and add vanilla  and heavy cream just until combined, then whip on high speed for 3-4 minutes.  

 To fill the cupcakes, use a cupcake corer or small paring knife to cut a small cone from each cupcake. Reserve a disc from each core to cover the filling. Fill each cupcake with a small glob of grape or strawberry jam (I found it easier to use a pastry bag with a small, round tip to fill mine, but do what suits you). Replace the cake discs over the filling.  

 Finally, let’s finish these beauties! Transfer frosting to a pastry bag with a large open top. Pipe a swirl of frosting on top of each cupcake. Use the tip of a small offset spatula or a small spoon to scoop an indentation out of the center of the frosting (I used a small measuring teaspoon).  

 Fill the indentation with a small scoop of jam. Voila!  
Recipe from Annie’s Eats


Strawberry Lemonade Cupcakes

Growing up, I never would have even tried a lemon dessert. If it ain’t chocolate, it ain’t dessert. Recently though, I can’t seem to get enough of the flavor combined with fruit! These strawberry lemonade cupcakes are my most recent flavor foray and and they were a big hit with the girls at work! These are great for summer time, and would be super cute incorporated into a lemonade stand-themed party. 


For the cake:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp lemon zest
  • 12 tbsp unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 3/4 cup milk
  • 2 cups fresh strawberries, chopped
  • Lemon juice for brushing (optional)

For the frosting: 

  • 1 cup fresh strawberries, roughly chopped
  • 12 oz. cream cheese, at room temperature
  • 18 tbsp unsalted butter, at room temperature
  • 2 2/3 cups confectioners’ sugar
  • 3 tsp lemon juice
  • 1 tsp vanilla extract


Begin by preheating oven to 325 degrees Fahrenheit and lining cupcake tins with liners, about 21-22 for this recipe. Chop your strawberries and zest your lemon, then stop and admire your handwork while taking biiiiig whiffs of the delicious scent wafting from the bowls…  


Mm mm, yes.  In a medium mixing bowl, combine the flour, baking powder, salt and lemon zest. Whisk together and set aside. In the bowl of your stand mixer, beat the butter on medium speed until light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at time. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula. 

Fill each liner about 3/4 full and bake for 20-25 minutes, rotating tins halfway through baking. Allow to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. 

While your cupcakes are cooling, poke a few holes in the tops and drizzle with lemon juice if you want a nice kick of lemon flavor.  

Otherwise, move on to your frosting! Purée your strawberries and strain to remove seeds; set aside. In the bowl of your stand mixer, beat together the butter and cream cheese until fluffy. Add the confectioners’ sugar and beat again until smooth. Drizzle in the lemon juice and vanilla until incorporated. Finally, add the strawberry purée until you reach your desired texture and flavor (I added 6 or 7 tablespoons).  


Frost cooled cupcakes and enjoy! 😎

Recipe adapted slightly from Annie’s Eats.

Sugar Cookie Cupcakes

Imagine biting into a sugar cookie. Soft, chewy, slightly buttery but just sweet enough not to make your teeth hurt? Now put that in a cupcake form. Oh yes, friends, these are the real deal. I was skeptical that a cupcake could in fact taste like a cookie, but this recipe manages to capture that essence perfectly. Per the original writer’s suggestion, I made the frosting pink to emulate those cheapy Lofthouse cookies you can get at Kroger for like, a dollar (still delicious, don’t think I’m knocking them!). And the sprinkles were for photo taking only, but if you were making these for a birthday party I think they really make them festive! These fluffy little beauties have definitely made my short list for future birthday party menu options. 😊 Happy baking!


For the cupcakes:

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 1½ cups flour
  • 1½ tsp baking powder
  • ⅛ teaspoon salt
  • ¾ cup half n’ half

For the frosting:

  • 2 tbsps cream cheese
  • 5½ cups powdered sugar
  • 1 stick unsalted butter, softened
  • 1 tsp vanilla
  • 4-5 tbsps half n’ half
  • Optional: red food coloring and sprinkles


Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with liners. In the bowl of your stand mixer, beat together butter and sugar until light and fluffy. Mix in vanilla and eggs. In a medium mixing bowl add flour, baking powder, and salt, and whisk to combine. Add dry ingredients to wet ingredients and mix just until combined. Add half n’ half and mix until completely incorporated. Scoop batter into prepared tin, filling each liner about ⅔ full. Bake for 18-20 minutes, rotating tin halfway through baking. Transfer tin to a wire rack to cool.


While the cakes are cooling, prepared the frosting. In a clean stand mixer bowl, beat together cream cheese, butter, and sugar. Mix in vanilla and add half n’ half  1 tablespoon at a time until desired consistency is reached. I personally like my frosting on the thick side! 


If using, add food coloring one drop at a time until you reach the shade desired. Pipe onto cooled cupcakes and add sprinkles. As my little buddy would say, “PRETTY!” 


Recipe from Creme de la Crumb.

Strawberry Cupcakes


Ok, I promise I DO make cupcakes that aren’t chocolate or strawberry… Just not lately. 😜 As someone who is perched definitively in the chocolate camp, I was surprised at how much I enjoy these. Moist (I hate that I just used that word) vanilla cake folded with strawberries and a strawberry Swiss meringue buttercream that tastes like a strawberry milkshake. Mmmhmmm! I will say this frosting is a pain in the booty to make, all that constant whipping and temperature checking… A lot needs to go right. But when it does, you get this frothy, lighter-than-air frosting that is well worth the wait. I make this in peppermint and marshmallow as well 😋 Good stuff, Maynard!

For the cupcakes:

  • 2¼ cups all-purpose flour
  • ½ cup cake flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 2 sticks unsalted butter, at room temperature
  • 2¼ cups sugar
  • 1½ tsp. vanilla extract
  • 3 large eggs plus 1 large egg white
  • 1 cup milk
  • 2½ cups finely chopped fresh strawberries

For the frosting:

  • 1½ cups fresh strawberries, rinsed, hulled and coarsely chopped
  • 4 large egg whites
  • 1¼ cups sugar
  • 3 sticks unsalted butter, at room temperature


  • To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.


  • Next, combine the butter, sugar and vanilla in the bowl of your mixer. Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each egg.


  • With the mixer on low speed, alternate adding the flour mixture with the milk in 2 additions, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.


  • Divide the batter between the paper liners, filling each about ¾-full.


  • Bake until golden and a toothpick inserted in the center comes out clean (this was about 24 mins in my oven), rotating the pans halfway through baking. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.


  • To make the frosting, place the strawberries in a food processor or blender. Puree until completely smooth.


  • Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved (which will feel like it takes FOR-EV-ER).


  • Pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temp. Reduce the speed to medium and add the butter, 2 tablespoons at a time, completely incorporating before adding the next batch. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and again. From personal experience, this can take anywhere from a couple of minutes to 10-15. Don’t give up!20140625-151302-54782927.jpg
  • Finally, blend in the strawberry puree until smooth and completely mixed.20140625-151301-54781178.jpg20140625-151300-54780337.jpg
  • Frost and enjoy!

Recipe from Annie’s Eats


Mmmm, strawberries.


Black Bottom Cupcakes


Rich chocolate. Gooey cheesecake. That’s all you need to know! 😜 But really, these are some of the yummiest and easiest cupcakes in my repertoire. They aren’t the prettiest, but they’re so tasty no one seems to mind. Give ’em a try!

For the topping:

  • 1 block cream cheese, room temperature
  • 1 cup sugar
  • 1/8 tsp salt
  • 1 large egg yolk
  • 6 oz semisweet chocolate chips

For the cupcakes:

  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1/4 cup plus 2 tbsp unsweetened cocoa powder
  • 1 1/2 cups water
  • 1/3 cup plus 3 tbsp vegetable oil
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees Fahrenheit and line your muffin tins (this recipe makes about 18 cupcakes). Using either a stand mixer or hand mixer, combine the cream cheese, sugar, and salt. Add egg yolk, mixing well until completely combined. Fold in chocolate chips with a spatula and set aside.


  • Next, prepare the cupcakes. In a large mixing bowl, whisk together dry ingredients (flour, sugar, salt, baking soda, cocoa powder). Once well blended, add wet ingredients (water, oil, vinegar, vanilla) and mix until smooth.


  • Fill each liner about 2/3 full with cupcake batter, then top with about 1 tbsp of cheesecake mixture.


  • Bake about 25 minutes, until edges are firm to the touch. In the words of the recipe’s author: YUMMO! And super easy, right?! Happy baking 😄



Recipe from Rachael Ray Everyday