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Coles

When the nostalgic mood strikes, the kitchen is the place to be. These sweet and savoury PB & J cupcakes honour an iconic childhood flavour combo.

  • Makes12
  • Cook time25 minutes
  • Prep time20 minutes, (+ cooling time)
PB and J cupcakes

Ingredients

  • 100g butter, softened
  • ½ cup (140g) smooth peanut butter
  • 1 cup (220g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • ⅓ cup (80g) sour cream
  • ¼ cup (60ml) milk
  • ½ cup (160g) raspberry jam

Peanut butter frosting

  • 125g butter, softened
  • 1 cup (280g) smooth peanut butter
  • 2 cups (320g) icing sugar mixture
  • 2 tbs milk

Nutritional information

Per Serve: Energy: 2813kJ/673 Cals (32%), Protein: 12g (24%), Fat: 36g (51%), Sat fat: 12g (50%), Carb: 77g (25%), Sugar: 56g (62%), Fibre: 3g (10%), Sodium: 453mg (20%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

  2. Step 2

    Use an electric mixer to beat the butter, peanut butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour, sour cream and milk, in alternating batches. Spoon evenly among the lined pans.

  3. Step 3

    Bake for 25 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.

  4. Step 4

    Meanwhile, melt jam in a small saucepan over medium heat. Strain through a fine sieve to remove seeds.

  5. Step 5

    Use a small serrated knife to cut a 4cm-wide, 2cm-deep cone from the centre of each cupcake. Spoon two-thirds of the jam into the holes.

PB and J cupcakes

PB and J cupcakes
  • Makes12
  • Cook time25 minutes
  • Prep time20 minutes, (+ cooling time)
Ingredients
  • 100g butter, softened
  • ½ cup (140g) smooth peanut butter
  • 1 cup (220g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • ⅓ cup (80g) sour cream
  • ¼ cup (60ml) milk
  • ½ cup (160g) raspberry jam

Peanut butter frosting

  • 125g butter, softened
  • 1 cup (280g) smooth peanut butter
  • 2 cups (320g) icing sugar mixture
  • 2 tbs milk
    Description

    When the nostalgic mood strikes, the kitchen is the place to be. These sweet and savoury PB & J cupcakes honour an iconic childhood flavour combo.

    Method
    1. Step 1

      Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

    2. Step 2

      Use an electric mixer to beat the butter, peanut butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour, sour cream and milk, in alternating batches. Spoon evenly among the lined pans.

    3. Step 3

      Bake for 25 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.

    4. Step 4

      Meanwhile, melt jam in a small saucepan over medium heat. Strain through a fine sieve to remove seeds.

    5. Step 5

      Use a small serrated knife to cut a 4cm-wide, 2cm-deep cone from the centre of each cupcake. Spoon two-thirds of the jam into the holes.