A Cornish girl's food adventures


Moving to the other side of the Atlantic has meant that we have missed out on celebrating birthdays with our nearest and dearest, and some of them were pretty big birthdays (you know who you are.)Luckily four of our closest friends are coming to stay with us so we have a chance to re-create some of the celebrations that we missed.

However, if you’re coming on holiday to the USA you don’t want to be presented with a taste of home do you? And what could be more American than cupcakes? Well PB & J cupcakes of course!

Peanut butter and jelly cupcakes


I always rely on the Hummingbird Bakery recipe whenever I need to make a vanilla sponge. It’s such a good recipe and uses a lot less butter than a traditional sponge. I actually didn’t realise that I had run out of plain flour when I started to make this so I had to improvise by using self raising flour and halving the amount of baking powder. The batter still produced very tasty cakes though.


80g soft butter
280g sugar
240g plain flour
1 tbsp baking powder
240ml milk
1/2 tsp vanilla extract
2 eggs

150g soft butter
120g smooth peanut butter
250g icing sugar
1 tbs milk

Seedless jam (I used raspberry)

Preheat your oven to 190°c.
Sift together the flour and baking powder then combine this with the other dry ingredients. Use an electric mixer to beat in the butter.
In a seperate bowl or jug mix together the milk, eggs and vanilla. Mix the liquids into the dry ingredients a third at a time until you have a smooth, fairly liquid batter.
Line a muffin tin with cupcake cases and fill each one to about two thirds with the batter.

Bake for 20 minutes, give or take, until the cakes have risen and are nicely browned.
Leave to cool on a wire rack.

Peanut butter and jelly cupcakes

Once the cakes are completely cool cut a small section out of the top of each one. If you have an apple corer this will do the job quickly and easily. Fill the resulting hole with jam and replace the little sponge cap.


To make the frosting beat together the butter and the peanut butter. Sift in the icing sugar and add the milk. Continue to beat everything together until smooth and fluffy. Let this chill for 10 minutes or so to firm up a little.

Either pipe or simply spread on top of the cupcakes.

Peanut butter and jelly cupcakes

Enjoy – even if you don’t have six birthdays to celebrate!


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