• Cooking Time: 18-20 minutes
  • Servings: 18
  • Preparation Time: 1 hour



  • Filling: 1 cup strawberry, blueberry, or grape preserves
  • Crust: 1 1/2 sticks unsalted butter, cold and cut into cubes
  • 3 c. all purpose flour
  • 1 tsp. salt
  • 1 Tbls. sugar
  • 1/3 c. very cold shortening
  • 1/2 c. cold water
  • Cake: 1 1/2 c. all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 c. sugar
  • 1 stick unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 3/4 c. buttermilk
  • Frosting: 1 c. peanut butter
  • 6 Tbls. unsalted butter at room temperature
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 c. confectioners sugar
  • 1/2 c. cream


  • Grease muffin tins with butter and dust with flour.
  • Prepare crust. In the bowl of a food processor, pulse flour, salt, and sugar until combined.
  • Add cold butter and pulse a few times until the butter resembles small peas. With the processor turned on, add the cold water a Tbls. at a time, until the dough forms a ball.
  • Dump the dough onto a sheet of plastic wrap and knead into a ball.
  • Wrap tightly in the wrap and refrigerate 30 minutes.
  • Once chilled, slice dough ball in half and return one half to the refrigerator. On a floured board, roll the other half into a 1/4 inch thickness.
  • Cut rounds using a biscuit cutter and press into prepared muffin tins.
  • Repeat with the remaining dough.
  • In a small bowl, stir the jam until smooth.
  • Spoon a generous teaspoon into the center of each muffin cup. Set aside.
  • Preheat oven to 350 degrees.
  • In a medium bowl, sift together flour, baking powder, and salt.
  • In a large bowl, cream butter and sugar using a mixer.
  • Add eggs and vanilla and beat until light and fluffy.
  • Add flour mixture and milk gradually, alternating between additions and scraping down the sides of the bowl.
  • Pour batter into muffin cups, leaving 1/4 inch space from the top. This should be just enough to cover the jam.
  • Bake for 18-20 minutes, or until cakes are just golden.
  • Allow to cool 5 minutes in the pans before inverting onto a wire rack to cool completely.
  • Prepare the frosting. Beat butter and peanut butter at medium speed until combined.
  • Add vanilla, salt and sugar and beat until fluffy.
  • Add cream and continue beating until pale and fluffy.
  • Frost each cupcake and top with sprinkles if desired.

Categories: Cupcakes  Dessert  North American 

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