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Peanut Butter & Jelly Cupcakes

September 11, 2018 by Erica 4 Comments

PB&J Cupcakes PB&J Cupcakes

It’s likely you could live on these cupcakes for a few days, if you had to. 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 after school 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.

PB&J Cupcakes

 

Print Recipe
5 from 1 vote

Peanut Butter & Jelly Cupcakes

Servings: 8 cupcakes

Ingredients

  • 1/2 cup 125 g Nut butter cream frosting
  • 8 Verry vanilla cupcakes
  • 1/2 cup 165 g Strawberry jelly

Instructions

  • Bake the vanilla cupcakes.
  • While the cupcakes are baking, make the frosting.
  • Let the cupcakes cool for up to an hour.
  • Cut a hole in the top of each cupcake and add about a tablespoon of jelly.
  • Frost each cupcake.
  • Store the cupcakes covered in the refrigerator for a week or so.
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Filed Under: Gluten-Free Tagged With: almond butter, cashew butter, peanut butter, sunflower butter

Previous Post: « Nut Butter Cream Frosting
Next Post: Date Ketchup {quick & easy} »

Reader Interactions

Comments

  1. AvatarPam Kane

    October 24, 2018 at 1:58 pm

    5 stars
    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.

    Reply
    • EricaErica

      October 24, 2018 at 11:46 pm

      Ha! You discovered fun part of filling these 🙂 Thank you for the kind words!

      Reply
  2. Avatarm

    September 27, 2018 at 8:39 am

    you might laugh but any chance you would do a gluten free / grain free fruit cake recipe?
    thank you for considering!

    Reply
    • EricaErica

      September 29, 2018 at 12:29 pm

      Yes, would definitely consider it! thanks for asking 🙂

      Reply

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Cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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