Peanut Butter Jelly Time!

Happy May Day! When I was growing up, my best friend lived next door. Every May Day (May 1st, duh), we would sneak over to each others house, leave a basket of candies and toys on the stoop, ring the door bell, and run. It was a happy little tradition…I kinda miss it.

In honor of today’s May Day fête, I whipped up a little treat of my own: chocolate cupcakes with peanut butter and jelly frosting!


I put together this fake peanut butter buttercream recipe awhile ago, and with a very limited pantry, set out to find something new to pair it with. From that, these crazy moist and chocolatey concoctions were born. And by the way, I am not kidding you, this frosting mix with the peanut butter and strawberries, tastes just like a pb & j sandwich–my favorite go-to lunch when I was but a wee kidlet.
Did I mention there’s only 1 tablespoon of butter in the whole recipe? I used unsweetened applesauce instead.  While the cupcakes are poppin’ in the oven, you can whip up the super simple non-butter buttercream and fold in a few macerated strawberries. PS “macerated” is a shmance word for tossing cut-up strawberries with a sprinkle of sugar, letting the natural juices of the berry come out and soften the fruit just a bit. Thus, they become a bit like jam, but still leaving the texture of the fruit in tact.

Chocolate Cupcakes with Peanut Butter and Strawberry “Jelly” Buttercream
Makes 24 cupcakes
Adapted from the Betty Crocker Cookbook

Ingredients:
For cupcakes:
1 2/3 C sugar
3/4 C unsweetened applesauce
1 1/2 tbsp unsalted butter, softened
1 1/4 C water
1/3 C egg whites or 1/2 C egg substitute
1 tsp vanilla
2/3 C unsweetened cocoa powder
2 1/4 C all-purpose flour
1 1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt

For frosting:
Use this recipe for the basic buttercream
4 strawberries, quartered
2 tsp. sugar

  • Line two cupcake pans with paper liners or spray with nonstick cooking spray and preheat over to 350°
  • To make the cupcakes, combine the wet ingredients (through the vanilla), and mix until thoroughly combined.
  • Slowly stir in the dry ingredients and mix until just combined.
  • Spoon batter into muffin tins, filling liners 2/3 full.
  • Bake cupcakes for 15 minutes, or until an inserted toothpick comes out clean.
  • Meanwhile, prepare the peanut butter buttercream according to the recipe.
  • Quarter the strawberries, and place in a bowl. Toss with the sugar, and let sit for at least 1 hour.
  • Remove cupcakes from the oven and after cooling pans for 5 minutes, remove and place on wire racks to cool completely.
  • When ready to frost, fold the macerated strawberries and their juices into the buttercream, just enough so the strawberries are incorporated. Then frost and devour!

Did you (or do you still) celebrate May Day? How?

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