Peanut butter and jam cupcakes (gluten & dairy free)
My peanut butter and jam cupcakes have a gluten free peanut flavoured sponge, a jam centre and a dairy free peanut flavoured buttercream, topped with salted peanut and strawberries. They really are such a delicious combination of flavours! If you do make them I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the dairy free buttercream?
For this recipe (and the majority of my baking) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free. I tend to find that a lot of dairy free soft butter alternatives will curdle in buttercream, but I have never had this issue with Stork. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will they last?
My peanut butter and jam cupcakes will last in an airtight container for up to 3 days but are always best served on the day you make them.
How do you get the jammy centre?
To get the jammy centre simply cut a small hole out of the top of each cake using a serrated knife and spoon a teaspoon of strawberry jam inside. This will then be covered by the peanut buttercream.
Which peanut butter do you use?
Any smooth or crunchy peanut butter will work for this recipe depending on your preference.
Peanut butter and jam cupcakes
Ingredients
For the cakes
- 160 g gluten free self raising flour
- 160 g caster sugar
- 130 g dairy free butter
- 100 g peanut butter
- 3 medium eggs
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 2 tbsp dairy free milk
For the filling
- 12 tsp strawberry jam
For the topping
- 150 g dairy free butter (I use the 'Stork' perfect for baking gold packet)
- 100 g peanut butter
- 300 g icing sugar
- Handful of salted peanuts (optional)
- A few strawberries (optional)
Instructions
Make the cakes
- Preheat the oven to 180°C and line a 12 hole cupcake tin with cases.
- In a large bowl beat butter and sugar until creamy and then add the peanut butter and beat again.
- Add the milk and eggs and beat again. Fold in the self raising flour, bicarbonate of soda and salt.
- Divide the mixture between the 12 cupcake cases and bake in the oven for around 20-25 minutes, until a skewer comes out clean. Remove from the oven and leave to cool.
Fill the cakes
- Using a serrated knife, cut a small hole in the top of each cupcake and spoon a teaspoon of jam into the hole.
Make the buttercream
- In a large bowl cream the butter and then add the peanut butter and cream again. Slowly add the icing sugar continuing to beat until fully combined, this may take up to 5 minutes.
- Pipe the icing onto your cupcakes and top with extra salted peanuts and strawberries (optional).
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice