I’m a list person. I love them. Can’t live without them. No lie, I will sometimes add things that I have already done to my to do list just so that I can cross them off. I once made a list of lists that I wanted to make.
I hope my OCD’ness hasn’t scared you off yet.
Naturally I made lists when I started blogging. I started a master list of various different desserts I wanted to make, and split them into subcategories (cake, cookies, cupcakes, etc). The longest list was for cupcakes and I started brainstorming all of the different flavors I wanted to try. Peanut butter and jelly was near the top of the list but it has taken me until now to figure out exactly how I wanted to do it. Remember the white chocolate peanut butter and jelly puppy chow? It was such a heavenly combination that I knew it needed to be in cupcake form. I brought these in for a coworkers birthday and she doesn’t like filled cupcakes so that meant I had to put both flavors in buttercream on top of the cupcakes.
I modified a recipe from the Cake Mix Doctor (love her!) for the white chocolate cake. It is so much more rich and indulgent that just a regular box of cake mix, and combined with both peanut butter and strawberry buttercream makes for one heck of a flavor explosion! One of my coworkers even labeled these as her new favorite (hi Cathy!)
I got about 18 large cupcakes out of this recipe and had just enough frosting for the pattern seen below (Wilton tip 22). If you made two dozen smaller cupcakes, or want to use more frosting in swirl patterns (one flavor on top of the other) I would multiple the frosting recipes by 1.5. Enjoy!
White Chocolate Peanut Butter and Jelly Cupcakes
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Cake
1 package white cake mix
1 box (3.4 oz) vanilla instant pudding
4 eggs
1 cup sour cream
⅔ cup water
½ cup vegetable oil
1 tsp vanilla
¾ cup white chocolate chips
Peanut Butter Buttercream
½ cup (1 stick) salted butter, room temperature
½ tsp vanilla
½ cup creamy peanut butter
2 cups powdered sugar
2 Tbsp milk
Strawberry Buttercream
½ cup (1 stick) salted butter, room temperature
½ tsp vanilla
¼ cup strawberry jam
2 cups powdered sugar
2 Tbsp milk
Preheat oven to 350 degrees. Using an electric mixer combine together cake mix, pudding, eggs, sour cream, water, vegetable oil and vanilla. In a small bowl melt white chocolate chips for one minute. Stir until smooth then add to remaining cake mix and combine. The mixture will be thick. Place in cupcake liners, filling ⅔ full. Bake for 25 minutes, or until toothpick inserted into center of cupcakes comes out clean. Cool in pan for five minutes, then transfer to wire rack to cool completely.
To make the peanut butter buttercream, beat together the butter, vanilla and peanut butter until smooth. Mix in powdered sugar in one cup increments, then add milk to thin. Repeat process to make strawberry buttercream. I used a disposable pastry bag with a Wilton 22 tip to frost.
