Peanut Butter and Jelly Cupcakes Recipe

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makes: 12

John Whaite has created a series of recipes, designed to encourage everyone to rise up and join the baking revolution during National Baking Week (14th-20th October 2013). Visit for more baking recipes, hints and tips


  • For the sponge:
  • 60g smooth peanut butter
  • 100g Stork
  • 125g Billington's Unrefined Golden Caster Sugar
  • 75g seedless raspberry jam
  • 2 eggs
  • 150g plain flour
  • 1 tsp baking powder
  • For the topping:
  • 80g Stork
  • 45g smooth peanut butter
  • 200g Billington's Unrefined Golden Icing Sugar
  • 6tsp seedless raspberry jam
  • Equipment:
  • 12 deep-hole Pyrex Muffin Tray lined with 12 muffin cases and 1 disposable piping bag
  • Kenwood kMix Hand Mixer


  • Preheat the oven to 190C/170C fan/gas mark 5. To make the cake batter, simply place all of the ingredients into a bowl and mix together. You can use a Kenwood kMix Hand Mixer with beaters attached, or simply a wooden spoon; only a little elbow grease is required! When well combined, divide the mixture between the muffin cases and bake in the preheated oven for 20-22 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely

  • To make the frosting, simply place the Stork and peanut butter into a Pyrex Mixing Bowl and beat until very smooth. Add the Billington’s Golden Icing Sugar and stir gently. Mix the icing sugar into the Stork and peanut butter, using your Kenwood kMix Hand Mixer with beaters attached. Whisk well to incorporate some air

  • To finish the cupcakes, place the frosting into the piping bag and snip off the end to create a hole of about 1cm in diameter. Pipe two concentric circles around the edge of the cupcakes, leaving a little hole in the middle. Into that hole, gently spoon half a teaspoon of the jam – to make it easier to spoon, beat the jam with a spoon in a cup or little mug before using.

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