PB and J Cupcakes

Peanut Butter and Jelly Cupcakes: small yellow cakes filled with organic raspberry preserves, and topped with Salted Peanut Butter Frosting. These sweet little vegan treats are sure crowd-pleasers, because honestly, who doesn’t like PB and J? Combine that flavor with cupcakes and you’ve got yourself a tasty dessert! The frosting is perfect because the peanut butter mellows out the sweetness of the frosting and is balanced with a pinch of salt. Feel free to use whatever your favorite jam or jelly is, mine has always been raspberry…with the seeds.



For the cupcake batter:

  • 1 cup unsweetened soymilk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup Earth Balance buttery spread, melted
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

For the Salted Peanut Butter Frosting:

  • 1 cup Earth Balance organic coconut spread or buttery spread, chilled
  • 1 teaspoon vanilla extract
  • 2 cups organic powdered sugar
  • 1/2 cup peanut butter
  • splash soy milk, or other non-dairy milk
  • pinch of salt

You will also need:

  • jam or jelly to fill the cakes with


For the cakes:

  1. Preheat the oven to 350 degrees, and line a cupcake pan with paper liners.
  2. In a large mixing bowl (use a stand mixer if you have one, if not a hand mixer will be fine) whisk together the milk and apple cider vinegar. Set aside for a minute to curdle.
  3. Add sugar and melted butter, whisk again.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Add the dry ingredient mixture to the wet ingredients in two batches, mixing on medium speed for 1-2 minutes, scraping down the sides of the bowl as needed.
  6. Fill cupcake liners 2/3 of the way full.
  7. Bake 18 minutes, check to make sure a toothpick inserted into the center comes out clean. If needed bake 2 more minutes.
  8. Let cupcakes cool completely.
  9. Using a paring knife, cut a small cylindrical hole in the top of each cupcake. Fill the holes with jam. Put aside in the fridge.

For the Salted Peanut Butter Frosting:

  1. Cream the Earth Balance using a stand mixer (preferred) or hand mixer.
  2. Gradually add the powdered sugar.
  3. Next, add the peanut butter and vanilla.
  4. Lastly, add a splash of soymilk to make it light and fluffy, and a pinch of salt to taste.
  5. Frost the cupcakes using a pastry bag or butter knife.

Makes 12 cupcakes.