How To Make Peanut Butter And Jelly Cupcake Recipe

How to Make Gluten-Free Peanut Butter and Jelly Cupcakes

An intolerance to gluten doesn’t mean waving goodbye to sweet treats and delicious cakes. With this peanut butter and jelly cupcake recipe, no one will know they are gluten-free unless you tell them! The quantities in this recipe may seem rather large, but it makes 24 muffins. If you want, halve the weight of the ingredients for the peanut buttercream, spread over 12 muffins and freeze the rest for another day.

Guaranteed to be a firm favorite with everyone, these gluten-free cupcakes are just delicious. We used an electric mixture, but you can hand whisk it too if you fancy a workout!

For the Cake

  • 315g self-raising, gluten-free flour
  • Pinch of baking powder
  • Pinch of salt
  • 280ml of buttermilk at room temperature – or use a good quality plain yogurt
  • 4 large egg whites, also at room temperature
  • 300g caster sugar
  • 110g butter (unsalted)
  • 1 tsp vanilla extract

For the Peanut Buttercream

  • 300g unsalted butter softened
  • 200g of smooth peanut butter
  • Vanilla extract (to taste)
  • 400g icing sugar
  • 6tbs double cream

You will also need plenty of your favorite jam or jelly

Method – To Make the Cake

  1. Preheat your oven to 180°
  2. Line two 12-hole muffin tins with muffin liners of your choice
  3. In a bowl, sift the flour, baking powder and salt
  4. In another bowl, whisk the milk and egg whites together
  5. In your mixer bowl, whisk the sugar and butter for around 3 minutes, until it is light and creamy
  6. Add the vanilla extract followed by a third of the flour mixture and beat on medium speed
  7. Next, add half the buttermilk and egg mixture along with half of the remaining flour mixture; beat for a few minutes
  8. Now add the remaining buttermilk and egg mixture, along with the rest of the dry ingredients and mix until everything is incorporated and the mixture is lump-free
  9. Fill the 24 muffin cases (around 3 tablespoons in each) and bake for 18 to 20 minutes until springy to touch
  10. Cool on a wire rack

To decorate

  1. Once cool, hollow out a small circle in the center of each cupcake and fill each hole with a dollop of your favorite jam or jelly
  2. In a large bowl – or use your mixing bowl – cream the butter and peanut butter together until fluffy in appearance
  3. On a slow speed, add the icing sugar to the bowl. Let it mix until everything is blended
  4. Next, add the double cream a spoonful at a time until you have the desired consistency – you want a cream that holds its shape and is also smooth.
  5. Use a piping bag with a star-shaped nozzle, pipe a generous swirl across the top of each cupcake. Decorate with a small drizzle of jelly.


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