Since I was born in the German Rhineland, the culinary union of savory (cheese) and sweet (any jam) on bread is something I love a lot. However, the combination of peanut butter and strawberry jam on bread that Americans cherish so much, seemed rather alien to me. This took a dramatic turn for the better, when I tried it the first time. I was instantly hooked on the taste. Since no one ever ruled that PBJ needs to be limited to bread, you can find a PBJ smoothie recipe on this blog (click here) and now PBJ cupcakes. Preparation time is 20 minutes. This recipe makes 12 cupcakes.
- 1 1/3 cups of flour
- 1 cup of brown sugar
- 1 ½ teaspoons of baking powder
- 1 teaspoon of vanilla aroma
- 2 eggs
- 2/3 cup of whole milk
- ¼ cup of vegetable oil
- 24 tablespoons of strawberry jam (1 per cupcake) (click here for my lower sugar strawberry jam recipe)
- 1 cup of cream cheese
- 4 tablespoons of peanut butter
Preheat the oven to 180 degrees Celsius. Add the flour, sugar, baking powder, vanilla, eggs, milk and oil to a big bowl and whisk it till everything is perfectly blended. Fill the mix evenly into 12 cupcake forms. Bake them for 15 minutes and let them cool down for approximately 30 minutes before proceeding. While the cupcakes are baking, let’s get to our next step. For the frosting, simply mix the cream cheese with the peanut butter and chill it in the fridge until you are ready to dress your cupcakes. If you prefer more sweetness with your frosting add one or two tablespoons of powdered sugar.
After the cupcakes have cooled down, add 1 teaspoon (or half a tablespoon) of jam on each of them. Fill the frosting in a tube and apply it onto the cupcakes. Place the remaining jam on top of the cupcakes (1 teaspoon per cupcake).