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.
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