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Peanut Butter and Jelly Cupcakes: Inspired by Spy x Family
(gluten free)
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Today I’m making Peanut Butter and Jelly Cupcakes for Anya, Inspired by Spy x Family.
I am absolutely loving this anime so far! I was already a huge fan of the manga and I really love how it is being brought to life.
Anya is just the cutest and since she loves peanuts so much, I wanted to make something special just for her! I immediately thought of doing a take on the classic peanut butter and jelly flavour combo since jelly just goes so well with peanuts! So peanut butter & jelly cupcakes for Anya it is!
Given Loid’s baking skills (he seriously is amazing at everything!), I wouldn’t be surprised if this was a treat he actually made for Anya some day. It felt like the perfect fit!
The base of this dessert is a soft and moist peanut butter cupcake. I used chunky peanut butter for this because I wanted to have little bits of peanut in each bite. I filled the cupcakes with a super easy, fresh, and tart strawberry jelly. Finally, I topped the cupcakes with a fluffy peanut butter swiss meringue buttercream that was so smooth and yummy! I wanted the cupcakes to be kawaii like Anya so I even tinted the buttercream pink to match her hair.
I have to say though, the strawberry jelly was probably the star of this dessert! The jam was so bright and complemented the peanut butter so nicely.
And honestly, these came out even better than I had anticipated so I am super happy about them!! This recipe is a fun take on a classic PB & J that I think you should definitely try out. I am definitely a little obsessed with both these cupcakes and the Forger family!
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
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Peanut Butter and Jelly Cupcakes for Anya: Inspired by Spy x Family
Inspired by Spy x Family, I'm making Peanut Butter and Jelly Cupcakes for Anya. Anya is just the cutest and since she loves peanuts so much, I wanted to make something special just for her! The base of this dessert is a soft and moist peanut butter cupcake. It is filled with a super easy, fresh, and tart strawberry jelly and with a fluffy peanut butter swiss meringue buttercream that is so smooth and yummy! A delicious and fun take on a classic PB & J!
Ingredients
For the Peanut Butter Cupcakes:
- 1 ½ cup 255g 1 to 1 Gluten Free baking flour
- 1 teaspoon xanthan gum omit if your blend already contains it
- 200 g peanut butter I used crunchy
- 1 ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 225 g granulated sugar
- 1/2 cup (112g) vegetable or other neutral flavoured oil
- 4 large eggs room temperature
- ¾ cup lukewarm water or milk I use water
For the Strawberry Jelly:
- 500 g fresh/frozen strawberries I used frozen
- 135 g granulated sugar
- 1 tsp lemon juice
For the Peanut Butter Swiss Meringue Buttercream:
- 3 large egg whites
- 215 g granulated sugar
- 200 g unsalted butter softened
- 200 g peanut butter smooth or crunchy melted and cooled (beware: crunchy will get stuck in small piping tip)
- Pink or red gel food coloring
Instructions
For the Peanut Butter Cupcakes:
- Preheat your oven to 350°F (with convection). Line two muffin tins with liners and set them aside
- In the bowl of a stand mixer (or in a large bowl) add all of the ingredients except for the water/milk, and mix with the paddle attachment.
- Start on low and speed up once it starts to come together. Let it mix for 1 minute.
- Add in the water/milk and let it mix on high for about 30 seconds until smooth. Be careful, the liquid can splash out!
- Divide the batter into the cupcake tray, each cup should be about ⅔ of the way full.
- Bake in the preheated oven for about 20 minutes or until the tops are springy to the touch and a toothpick comes out clean.
- Remove the cupcakes from the oven and let cool in the pan for 5-10 minutes before removing and letting them cool completely on a wire rack.
For the Strawberry Jelly:
- Add all the ingredients to a small saucepan on medium low heat and stir to prevent burning on the bottom.
- Simmer for 5 mins until thick and soft. Mash slightly.
- Simmer for 5 more mins until nice and thick, blitz in a food processor until smooth.
- For the Peanut Butter Swiss Meringue Buttercream:
- Add egg whites and sugar to a heatsafe bowl over a pot of simmering water (bain marie). Make sure the water doesn’t touch the bowl!
- Gently whisk the sugar and egg whites together until all of the sugar is dissolved. Test if it’s done by carefully rubbing some of the mixture between your figures.
- Transfer the mixture to a stand mixer and using the whisk (balloon) attachment, mix for about 10-15 minutes and the bowl is completely cool. Mixture should be really light and fluffy.
- On medium speed, add softened butter in little cubes or single pieces at a time. Take your time and keep going.
- Once fully combined and silky smooth looking, add in your peanut butter and let whip until combined and fluffy.
- Add pink coloring, whip to get consistent color and you're done!
To assemble:
- Use an apple corer to remove the centers of the cupcakes. Fill the cavity with jelly.
- Pipe or use a paddle to frost your cupcakes.
- Top with a drizzle of jelly and some roasted peanuts. Don’t skip on the jelly topping! It is honestly the best. And your cupcakes are ready to enjoy!
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