Nothing goes together like PB&J. These decadent Peanut Butter and Blackberry Jam Cupcakes take this classic pairing to the next level. This recipe uses frozen Oregon Blackberries to make an easy blackberry jam or use your favorite store-bought Marionberry Jam.
Peanut Butter and Blackberry Jam Cupcakes
Easy Blackberry Jam:
1 pound frozen blackberries
1 cup sugar
Zest and juice of 1 lemon
or use store bought Oregon blackberry jam
2¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
¾ cup sugar
½ cup plain unsweetened whole milk Greek yogurt
½ cup olive oil
1½ teaspoons vanilla
Peanut Butter frosting:
½ cup smooth peanut butter
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoons vanilla
2 to 3 tablespoon milk, cream, or half and half
Halved blackberries, for garnish
In a large saucepan combine berries, sugar, lemon juice and zest. Bring to a boil over
high heat, then reduce the heat to medium and simmer until thickened, about 20-25
minutes. Remove from the heat and let cool.
Preheat the oven to 350℉. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl whisk together flour, baking powder, and salt. In a large bowl whisk
together sugar, yogurt, 1 cup water, oil, and vanilla. Fold dry ingredients into wet
ingredients until smooth. Divide between muffin cups and bake until golden brown,
about 15-20 minutes. Cool 5 minutes in the pan, then transfer to a cooling rack to cool completely.
In a medium bowl or the bowl of a stand mixer, beat peanut butter and butter until
perfectly smooth. Beat in sugar. Add vanilla and milk and beat, scraping down the sides
of the bowl as needed, until silky smooth.
Use a paring knife to cut out a cone-shaped section of the middle of each cupcake. Cut off the cone shaped part, leaving only a round cap. Fill the cupcakes with jam and place the cap back on top to cover the jam.
Transfer frosting to a piping bag fitted with a star tip and decorate cupcakes. Top with blackberries.