I have to confess, sometimes I crave cupcakes like crazy. There is something extremely satisfying about biting into a fluffy cupcake and having the creamy frosting smeared all over your face. What? Is that not how you eat cupcakes? 🙊 When I was approached by the developers of Candy Crush Jelly Saga to collaborate on a video, I immediately thought I need to make a jellicious dessert. After playing the game for a few days and meeting Cupcake Carl, one of the boss characters in the game, it all came together: I’m going to make Peanut Butter and Jelly Cupcakes.
It seemed like a pretty easy task at first but I since I needed the recipe to be both vegan and gluten-free (because this is how I roll), it took a while to get all the components of these cupcakes just right. The end result: wickedly delicious and scrumptious cupcakes that marry two of my favourite flavours: peanut butter and strawberries.
I used my all-purpose gluten-free flour mix (the recipe is below) to achieve a fluffy and moist consistency for the cupcakes and filled half of them with Homemade Strawberry Chia Jam which my mom happens to be a big fan of. She can easily eat a small jar of it in one sitting. I filled the rest of the cupcakes with organic strawberry jam from Whole Foods.
The peanut butter frosting was the tricky part. I knew I didn’t want to use the regular icing sugar. So I ended up opting for coconut sugar which worked perfectly after all. As much as I tried to create a thick buttercream-like frosting, I always ended up with a runny peanut butter sauce instead. However, I realized that if you let it set in the fridge for a little while, it actually thickens up.
I am so happy with how these Peanut Butter and Jelly Cupcakes turned out at the end. They have everything a cupcake needs: fluffiness, rich flavours and a creamy frosting.
I think having the cupcakes filled with jam is the best part of this recipe. I had such a fun time watching my family members bite into the cupcakes for the first time totally not expecting a strawberry surprise inside. Of course, feel free to use any type of jam for this recipe and don’t forget to let me know how the cupcakes turn out. ❤
- 1½ cups brown rice flour
- 1½ cups sorghum flour
- ⅔ cup arrowroot flour
- ⅔ cup tapioca flour
- 1½ cups all-purpose gluten-free flour mix
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup almond milk
- 1 tsp apple cider vinegar
- ½ cup vegan butter (softened)
- 1 cup coconut sugar
- 1 tsp vanilla
- ½ cup of strawberry jam
- ¼ cup smooth peanut butter
- ½ cup vegan butter (softened)
- ½ cup coconut sugar
- ½ tsp vanilla
- pinch of salt
- ¼ cup almond milk
- In a large bowl, whisk together all of the ingredients. Store in an airtight container at room temperature for up to 3 months.
- Preheat oven to 350F/175C. Line a regular muffin tin with cupcake liners.
- In a small bowl, combine almond milk and apple cider vinegar, whisk and let stand for 5 minutes.
- Meanwhile, add vegan butter to a large bowl and cream using a mixer.
- Add sugar and vanilla to the butter and continue mixing for 2 minutes.
- Sift the dry ingredients (flour, baking soda, baking powder and salt) and add to the butter sugar mixture.
- Gradually add the milk and mix until of the ingredients are well incorporated.
- Pour ¼ cup of the batter into each cupcake liner, filling them up ¾ of the way.
- Bake for 20 minutes or until a toothpick comes out clean when you insert it into a cupcake.
- Remove the cupcakes from the oven and let stand for 5 minutes. Then transfer to a wire rack and let cool completely.
- Meanwhile prepare the peanut butter frosting by combining peanut butter and vegan butter in a bowl and mixing with a hand held mixer.
- Add sugar, vanilla and salt and mix until well combined.
- Gradually add the almond milk and continue mixing for 2-3 minutes.
- Refrigerate the frosting for 1 hour to set.
- Using a knife cut out small wells in each cupcake and fill them with the jam.
- Once the frosting has thickened up, frost the cupcakes using a piping bag. Decorate the cupcakes by adding more jam and peanuts on top.
- Store the cupcakes in the fridge to prevent the frosting from melting.