Name: Peanut Butter & Jelly Cupcakes
Prep time: 34 min
Cook time: 16 min
Total time: 50 min
Ingredients: 5 oz. all-purpose flour; 1 tsp. aluminum free baking powder; 1/4 tsp. baking soda; Pinch salt; 1/4 cup + 2 tsp. vegetable oil; 3 oz. coconut sugar (or sugar of choice); 4 Tbsp. peanut butter; 2/3 cup dairy-free milk; 1 tsp. ground chia seeds; 1 tsp. white vinegar; 1 cup frozen or fresh raspberries; 2 Tbsp. white chia seeds; 5 Tbsp. maple syrup; 6 oz. vegan butter; 3 oz. vegan cream cheese; 5-1/2 - 6 oz. powdered sugar; 1/4 cup lemon juice; 1/2 oz. freeze-dried strawberries; Pinch salt

Looking to pack some lunchbox love in your littles’ school lunches? Or offer an after-school treat that’s not an afterthought? These mini peanut butter & jelly cupcakes are the sweetest way to start the school year. They’re bursting with PB & J flavor while skipping dairy and egg, making them a nutritious and delicious vegan treat you and your kids will love.

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Peanut Butter & Jelly Cupcakes

Prep Time 34 minutes

Cook Time 16 minutes

Total Time 50 minutes

Servings 23

Calories 155 kcal

Author Minako Umehara

Ingredients

Cupcakes

Dry

Wet

1/4 cup + 2 tsp. vegetable oil
3 oz. coconut sugar or sugar of choice
4 Tbsp. peanut butter
2/3 cup dairy-free milk
1 tsp. ground chia seeds

Other

1 tsp. white vinegar

Raspberry chia jam

1 cup frozen or fresh raspberries
2 Tbsp. white chia seeds
5 Tbsp. maple syrup

Strawberry frosting

6 oz. vegan butter
3 oz. vegan cream cheese
5-1/2 - 6 oz. powdered sugar
1/4 cup lemon juice
1/2 oz. freeze-dried strawberries
Pinch salt

Instructions

In saucepan over low heat, combine all ingredients for jam and stir while heating 4 minutes or until jam becomes thick. Let it cool.
Preheat oven to 360 degrees F. Line 24-well mini muffin pan with liners.
In small container, combine ground chia seeds with 2 Tbsp. water to make chia egg. Let thicken 5 minutes.
In bowl, combine oil and peanut butter and whisk until smooth. Add rest of wet ingredients including chia mixture and whisk very well.
Add sifted dry ingredients and mix well. Add white vinegar and mix well.
Divide batter among 24 muffin cups and bake 12 to 13 minutes or until toothpick inserted in center comes out clean. Allow to cool.
In medium mixing bowl, combine all frosting ingredients and mix with electric hand mixer until fluffy. Taste and add more sugar and lemon juice if desired.
Using apple corer or spoon, core cupcakes from top and fill with spoonful of chia jam. Pipe frosting on top of cupcakes.