Peanut Butter & Jelly Cupcakes Recipe ~ Barley & Sage (2024)

I recommend making the brown butter the night before you make the cupcakes, so that it has time to fully cool to room temperature!

Since both the cupcakes and the frosting call for brown butter, I find it easier to just make one large batch and then weigh out the difference using akitchen scale(½ cup of butter weighs about 113 grams).

However, if you don't have a scale you can just make two separate batches of brown butter!

Tips for the Best Baked Goods

Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.

Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]

Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.

Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!

How long do these pb&j cupcakes last?

These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with fresh strawberries until immediately before serving.

Do I have to use brown butter in these peanut butter cupcakes?

Of course not! You can absolutely substitute regular unsalted butter. I just love the flavor that brown butter adds!

Why do you recommend processed peanut butter like Jif or Skippy for baking?

It's important to use smooth, processed peanut butter in baked goods! Varieties of peanut butter labeled "natural" or "minimally processed" are typically thinner and the oil separates more easily, making them less than ideal for baking. That's especially problematic when making things peanut butter frosting! So just stick to the good stuff!

Tips for Success!

For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!

Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.

A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.