There was a period of time where one of my boys lived on peanut butter and jelly sandwiches. It’s likely one could live on these cupcakes for a few days, if necessary. I speak from experience.
I really just wanted to have some fun with the nut butter cream frosting I created, and I love peanut butter and jelly. And, of course if you can’t eat peanut butter you can use almond butter, cashew butter, or another kind of nut or seed butter.
These might get a bit messy to try to fit into a lunch box, but they will make a heavenly snack, or even a breakfast cupcake. Yes, I just invented the breakfast cupcake.
I used the vanilla cupcakes with coconut flour, but feel free to use your favorite vanilla cupcake recipe.
Peanut Butter & Jelly Cupcakes
I've included the cupcake, jam, and frosting recipe below. Enjoy!
Servings: 8 cupcakes
Ingredients
- 1/2 cup Nut butter cream frosting
- 8 Vanilla cupcakes
- 1/2 cup Strawberry jam
Instructions
- Bake the vanilla cupcakes.
- While the cupcakes are baking, make the frosting.
- Let the cupcakes cool completely.
- Cut a hole in the top of each cupcake and add about a tablespoon of jelly or enough to also get the hole cutout back in the cupcake. Put the hole back.
- Frost each cupcake.
- Store the cupcakes covered in the refrigerator for a week or so.
Vanilla Cupcakes {coconut flour}
I use 2 tablespoons of coconut milk to this cupcake to make it a more tender tasty muffin. You can use any dairy or dairy-free milk. I recommend parchment cupcake liners or silicone muffin liners for all cupcakes made with coconut flour and I know some readers also grease the liners. If you'd like to reduce or replace the oil or butter in this recipe, you can replace all or part of it with an equal amount of applesauce.For SCD, use honey only.The Keto version can be found in my Everyday Keto Baking cookbook. Or, replace the honey with a low-carb sweetener. See my book for more details.
Servings: 8 cupcakes
Calories: 222kcal
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 large eggs
- 1/3 cup oil olive oil, coconut oil, avocado oil, unsalted butter, or replace with an equal amount of applesauce
- 1/2 cup honey or maple syrup
- 2 tablespoons coconut milk or other milk
- 1 tablespoon vanilla extract
- seeds from one vanilla bean optional
Instructions
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Combine all the dry in ingredients, except for the vanilla seeds, and blend well.
- Add the wet ingredients to the dry ingredients and use a mixer to blend well. You can use a food processor, hand or standing mixer to get it well-blended. Let the batter sit for a few minutes and mix once more. Optionally, add the vanilla beans and blend well. The batter is thin.
- Fill cupcake liners about 3/4 of the way with batter.
- Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and then frost.
- Store covered for a few days at room temperature, or the refrigerator for a few weeks, or freeze for a few months.
Nutrition
Calories: 222kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 155mg | Potassium: 50mg | Fiber: 3g | Sugar: 18g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Strawberry Freezer Jam
Servings: 32 tablespoons or 2 cups
Calories: 35kcal
Instructions
- Place the strawberries in a blender or food processor, and blend until pureed. You can also mash them by hand with a potato masher.
- Combine the mashed strawberries, lemon juice, and honey in a saucepan, and bring to a steady, low simmer.
- Simmer for about 30 minutes, or until the volume decreases by about a 1/4.
- Cool to room temperature, and place in tightly closed glass jars, or other containers, leaving some space at the top for freezing expansion. It will last in the fridge for a few weeks, or in the freezer for a few months.
Nutrition
Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg
Nut Butter Cream Frosting
You can use the nut butter of choice here: peanut, almond, cashew, or use a seed butter such as sunflower seed butter.Store the frosting in the refrigerator for several weeks. To spread it easily, let it sit at room temperature for 10 minutes or so.This makes enough frosting for about 8 cupcakes or 1 layer cake.For SCD, use honey only.To make this low carb, substitute 1/4 cup of honey with your favorite equivalent low-carb syrup. And read the comments for another great Keto idea!
Servings: 18 servings or tablespoons
Calories: 103kcal
Ingredients
- 1/2 cup creamy nut butter (no additives or salt)
- 1/2 cup softened butter (room temperature)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Add all the ingredients to a bowl.
- Mix or blend until creamy.
- Store in the refrigerator.
Nutrition
Calories: 103kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Calcium: 26mg | Iron: 1mg
Delicious!! Your recipes are the best. One of the best things about this recipe is that you ‘have to’ eat the little parts you scoop out for the jelly as you are making them! Seriously though. Easy, fail-proof tested recipe that hits all the right spots. Thank you very much for you hard work perfecting these recipes.
Ha! You discovered fun part of filling these 🙂 Thank you for the kind words!
you might laugh but any chance you would do a gluten free / grain free fruit cake recipe?
thank you for considering!
Yes, would definitely consider it! thanks for asking 🙂