I’ve recently found that I enjoy peanut butter and jelly. There was never any doubt about my love for peanut butter, but I always thought I hated jelly/jam. It turns out, though, that I rather like jam, if it is the all-natural and not-so-sugary kind (and still only in moderation – I find it very sweet). So I decided to make some peanut butter and jelly cupcakes! The cake part of the recipe is based on the golden vanilla cupcake recipe in Vegan Cupcakes Take Over the World, and the rest was rather improvised.
For the cupcakes:
- 1 cup soymilk
- 1 teaspoon apple cider vinegar
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1 1/4 cups flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- your favorite jam
Preheat oven to 350ºF. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes until curdled.
Mix together the soymilk, oil, sugar, and vanilla in a large bowl. Add in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners about one-third of the way with the batter. Drop one teaspoon of jam in the center of each cup, then add more batter until cup is about 2/3 full.
Bake for ~20 minutes. Transfer to a cooling rack, and allow to cool completely before frosting.
For the peanut butter frosting:
- 1/2 cup natural peanut butter
- 1/4 cup Earth Balance
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons soy milk
Mix frosting ingredients together and spread the frosting on the cupcakes.
Makes 12 delicious cupcakes!