Adding some tart cream cheese to the icing balances the sweetness
of the peanut butter.
HANDS-ON TIME
20 minutes
TOTAL TIME
1 hour
MAKES
12 cupcakes
INGREDIENTS:
CUPCAKES:
- ⅓ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1¼ cups gluten-free all-purpose flour blend (such as Bob’s Red Mill)
- 1 tsp each xanthan gum and baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup hot water
- ½ tsp cider vinegar
- ¼ cup seedless raspberry jam
PEANUT BUTTER ICING:
- ¼ cup butter, softened
- 125 g cream cheese (half 250 g pkg), softened
- 2 tbsp smooth peanut butter
- 2 cups icing sugar
- 1 tbsp milk
- 1 tsp vanilla
DIRECTIONS:
CUPCAKES:
- In a bowl, beat butter with sugar until fluffy; beat in eggs and vanilla.
- Whisk together flour, xanthan gum, baking powder, baking soda, and salt.
- Stir the flour mixture into egg mixture for 1 minute (batter will thicken).
- Stir in hot water and vinegar.
- Spoon the batter into 12 paper-lined muffin cups.
- Bake in a 350°F (180°C) oven until a cake tester inserted in the center of several comes out clean, 32 to 35 minutes.
- Let cool in the pan on a rack for 5 minutes.
- Transfer to a rack and let cool completely.
- Spoon the raspberry jam into a piping bag fitted with a small plain tip.
- Press the tip into the center of each cupcake and pipe in about 1 tsp of the jam.
PEANUT BUTTER ICING:
- In a bowl, beat the butter, cream cheese, and peanut butter until light; beat in sugar, ½ cup at a time.
- Beat in milk and vanilla until smooth.
- Pipe the icing onto cupcakes.
NUTRITIONAL INFORMATION, PER CUPCAKE:
- About 340 cal, 4 g pro, 16 g total fat (9 g sat. fat), 51 g carb, 2 g fiber, 66 mg chol, 217 mg sodium, 152 mg potassium.
- % RDI: 4% calcium, 9% iron, 13% vit A, 2% vit C, 5% folate.
VARIATION:
- GLUTEN-FREE CHOCOLATE PB & J CUPCAKES
- Reduce gluten-free all-purpose flour to ¾ cup; add ½ cup cocoa powder to the flour mixture.
TIP FROM THE TEST KITCHEN:
- Omit the peanut butter for a school-friendly nut-free treat.
