Peanut Butter & Jelly Cupcake Recipe from New Disney Desserts Cookbook
“The Official Disney Parks Desserts Cookbook: Remembering 101 Sweet Delicious Disney Recipes” is now on sale everywhere books are sold! Here is just one of these delicious recipes.
Pam Brandon and the Disney chefs collected recipes from the Disneyland Resort, Walt Disney World Resort, Aulani, A Disney Resort & Spa, and Disney Cruise Line for this cookbook. In addition to long-time favorites like the Peanut Butter & Jelly Milkshake from 50’s Prime Time Café at Disney’s Hollywood Studios, this book includes 35 brand-new treats.
To celebrate the cookbook, we’re sharing the Peanut Butter & Jelly Cupcakes from the Disney recipe vault. This classic childhood combination in cupcake form was served at Trail’s End Restaurant in Disney’s Fort Wilderness Resort & Campground.
Peanut Butter & Jelly Cupcakes Recipe
Makes 12 cupcakes
Ingredients
Peanut Butter Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons coarse salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/4 teaspoon vanilla extract
1/2 cup whole milk
Jelly Filling
1 1/2 cups favorite jelly or jam
Peanut Butter Buttercream
3/4 cup unsalted butter, softened
2 cups powdered sugar
3/4 teaspoon vanilla extract
3/4 cup creamy peanut butter
Toppings
12 peanut butter sandwich cookies
Instructions
Peanut Butter Cupcakes
- Preheat oven to 350°F. Line muffin pan with paper liners. Set aside. Whisk flour, baking powder, and salt together in a medium mixing bowl and set aside.
- Cream butter and peanut butter in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add both sugars and cream until fluffy. Then add eggs and vanilla and beat on medium speed until fully combined. Reduce to low speed.
- Add half of the flour mixture and beat until just combined. Add milk and remaining flour and beat on low speed for 1 minute, until combined. Scoop batter into prepared pan, filling each cup 2/3 of the way full. Bake 15-18 minutes, until top of cupcakes springs back when touched.
- Cool in pan for 5 minutes, then move to cooling rack. Cool completely before filling and frosting.
Jelly Filling
- Cut a 1-inch wide hole in the center of each cupcake, about 2/3 of the way down, being careful not to cut through to the bottom. Discard extra cake pieces. Fill centers of cupcakes with 2 tablespoons of jam or jelly. Wipe away any excess filling with an offset spatula.
Peanut Butter Buttercream
- Cream butter in the bowl of an electric mixer fitted with a whisk attachment until smooth. Add sugar and mix on low speed until combined. Increase speed to medium and beat until fluffy.
- Add vanilla and peanut butter and beat on medium speed until combined. Then place in a piping bag fitted with a star tip. Pipe buttercream on top of filled cupcakes.
- Top each cupcake with one peanut butter sandwich cookie and refrigerate until ready to serve.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
