PB & J Cupcakes Recipe | Peanut Butter and Raspberry Cupcakes
The classic PB & J combination in cupcake form; this peanut butter and raspberry jam cupcake recipe is a real crowdpleaser.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 250g self-raising flour
- caster sugar
- ½ tsp bicarbonate of soda
- 270g unsalted butter, softened
- 4 large free-range eggs
- 100g peanut butter
- 2 tbsp whole milk
- ¾ x 340g jar of quality seedless raspberry jam
- 100g icing sugar
- 300g unsalted butter, softened
- 120g peanut butter
- 540g icing sugar
- 4 tbsp whole milk
- 2 x 12-hole muffin trays, with snug-fitting paper cases
- 1 x piping bag (with 5mm nozzle)
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