Peanut Butter and Jelly Cupcakes Recipe #NationalBakingWeek

It’s National Baking Week and I’m getting all cake-mad this week. It’s all started back in May when I attended a Masterclass with John Whaite, Great British Bake Off Winner and Ambassador of National Baking Week.

I also went to Baketopia Edible Pop-up over the weekend, and now I’m sharing another recipe to inspire you to join the cake revolution and get baking. I’ve tried those lovely cupcakes at the Masterclass with John Whaite and the peanut butter and jelly are delicious together!

Peanut Butter and Jelly Cupcakes
Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes Recipe (by John Whaite)


For the Sponge

  • 60g smooth peanut butter
  • 100g Stork
  • 125g Billington’s Unrefined
  • Golden Caster Sugar
  • 75g seedless raspberry jam
  • 2 eggs
  • 150g plain flour
  • 1tsp baking powder

For the Topping

  • 80g Stork
  • 45g smooth peanut butter
  • 200g Billington’s Unrefined Golden Icing Sugar
  • 6tsp seedless raspberry jam


12 deep-hole Pyrex muffin tray lined with 12 muffin cases and 1 disposable piping bag Kenwood KMix hand mixer


  1. Preheat the oven to 190C/170C fan/gas mark 5. To make the cake batter, simply place all of the ingredients into a bowl and mix together. You can use a Kenwood kMix hand mixer with paddle attachment, or simply a wooden spoon; only a little elbow grease is required! When well combined, divide the mixture between the muffin cases and bake in the preheated oven for 20-22 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
  2. To make the frosting, simply place the Stork and peanut butter into a Pyrex mixing bowl and beat until very smooth. Add the Billington’s icing sugar and stir gently. Mix the icing sugar into the Stork and peanut butter, whisk well to incorporate some air – using your Kenwood kMix hand mixer with k-beater attachment.
  3. To finish the cupcakes, place the frosting into the piping bag and snip off the end to create a hole of about 1cm in diameter. Pipe two concentric circles around the edge of the cupcakes, leaving a little hole in the middle. Into that hole, gently spoon half a teaspoon of the jam – to make it easier to spoon, beat the jam with a spoon in a cup or little mug before using.

Join the baking revolution 14th-20th October 2013. For more information about National Baking Week, visit

Comments are closed.