peanut butter and jelly cupcakes

Ahhh!  My first day of school is this Monday!!  *bites nails*

And while most girls are probably picking out their outfits and choosing the perfect hairdo, I’m over here thinking about food…  peanut butter and jelly to be exact (because what else would be a suitable pairing for breakfast, brunch, lunch and snack on such an overwrought amazing day?)

peanut butter and jelly cupcakes

Being the dessert addict that I am, Peanut Butter and Jelly cupcakes popped into my head.  No, no, no…  no PB&J sandwiches for this girl (*points thumb at self*), it’s gotta be in the form of a cupcake.  A healthy cupcake too, because the last thing I need on the first day of school is jittery hands from the sugary frosting (that job is already taken by the coffee…).  I would much rather pay attention in class rather than fall asleep from a cupcake-induced sugar crash.  So make these cupcakes, whether it is for your first day of school, your kid’s first day of school, your first day of work, a birthday, a party, no reason at all…  make these cupcakes!

Peanut Butter & Jelly Cupcakes [Vanilla Cupcakes with Jelly Filling and Peanut Butter Frosting]

Yield: 9 cupcakes

Ingredients

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350 degrees and line a cupcake tin with 9 paper or parchment liners.
  2. In a stand mixer bowl with whisk attachment, add the almond milk, applesauce, coconut oil and extracts. Mix on low.
  3. In a small bowl, stir together the brown rice flour, quinoa flour, almond flour, corn starch, flax, baking powder, baking soda, xanthan gum and salt.
  4. Slowly add the dry ingredients to the mixing stand mixer, then increase speed to medium high and mix for 20 seconds.
  5. Scrape down the sides of the bowl and whip the mixture again for about 20 seconds.
  6. Scoop/pour the batter into the prepared cupcake tins and bake for ~21 minutes, or until the cupcakes spring back when tapped.
  7. Transfer cupcakes to a wire cooling rack to let cool completely.
  8. For the Filling:
  9. In a small bowl, stir together the strawberry sauce and food coloring.
  10. Pour into a sturdy piping bag with a circle tip and fill the cooled cupcakes.
  11. For the Frosting:
  12. In a large bowl, whisk together the peanut flour and truvia.
  13. Stir in the almond milk. Let sit for ~5 minutes, add any more almond milk if you need it, then scoop into a piping bag and frost the cupcakes!
  14. Serve immediately or cover and refrigerate for later.
http://dessertswithbenefits.com/healthy-peanut-butter-jelly-cupcakes/

peanut butter and jelly cupcakes

The jelly filling should be thick but fall gently from the spoon.

peanut butter and jelly cupcakes

Filled cupcakes waiting for frosting!

peanut butter and jelly cupcakes

Peanut Butter and Jelly Cupcakes…  frosted and ready to EAT.

peanut butter and jelly cupcakes

Cut cupcake in half, shove into face. Totally guilt-free food right here, you won’t have any regrets.

It’s time for a nutrition label showdown!!  Here I compare the nutrition facts between the Neely’s PB&J cupcake recipe on the Food Network website and my Peanut Butter and Jelly cupcake recipe.  The Neely’s nutrition label is on the left,  the DWB label is on the right:

healthy dessert blog  healthy dessert blog

Oh.  My.  Gosh.  Can you believe the difference?!?  For just ONE cupcake, would you rather have 560 (unhealthy) calories or 220 (healthy) calories?  And would you choose 31g of fat or 8g of fat?  Oh, and did you see how much sugar is in the cupcake on the left?  47g…  that’s 1/4 cup of sugar in just one cupcake.  Maybe I’m alone on this, but that’s just gross…  I’m sorry.

If you make this healthified Peanut Butter and Jelly cupcake recipe posted here, you can eat two and a half cupcakes for the same calories as one typical cupcake recipe.  WIN!  These cupcakes are getting me excited for class.  This is strange…  but awesome at the same time  :)

Labels: Almond-Flour, Applesauce, Brown-Rice-Flour, Cakes-and-Cupcakes, Coconut-Oil, Eggless, Flax, Gluten-Free, High-Fiber, High-Protein, Icings-Frostings-and-Spreads, Nutrition-Label, Peanut-Flour, Quinoa-Flour, Strawberry, Sugar-Free, Vegan

Comments (3)

  1. Logan: August 24, 2013

    One of my favorite flavor combinations EVER! Thank you for posting these. I cannot wait to try them. Your whole site is wonderful, by the way. Thanks for all the time and work you put into it!

  2. Liane: September 3, 2013

    This looks great :) what is the butter extract for? is it vegan?

  3. dessertswithbenefits: September 8, 2013

    Liane-
    The butter extract adds flavor and makes the cupcakes/frosting taste like typical bakery cupcakes (which are PACKED with butter).
    And the butter extract is indeed vegan! :)
    -Jess

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