Description
A nostalgic, bakery-style cupcake inspired by the classic PB&J. These Soft Cake Gooey Center cupcakes have a moist vanilla base, gooey core, fluffy peanut butter frosting, and are topped with a maraschino cherry for the perfect throwback treat.
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ cup whole milk
¾ cup creamy peanut butter
1 ½ cups powdered sugar
2 to 3 tablespoons heavy cream
12 maraschino cherries
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients to wet mixture in three parts, alternating with milk. Do not overmix.
6. Spoon batter into cupcake liners, filling each about ⅔ full.
7. Bake for 16–18 minutes, until toothpick comes out with a few moist crumbs. Cool completely.
8. For frosting, beat peanut butter and powdered sugar. Add cream slowly until desired consistency is reached.
9. Pipe frosting on cooled cupcakes and top with a maraschino cherry.
Notes
Don’t overbake—keep the center moist for the gooey effect.
Add a teaspoon of peanut butter or Nutella in the center of the batter before baking for extra gooeyness.
Let frosting come to room temperature if made ahead, and re-whip before piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 24g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: peanut butter cupcakes, gooey center, nostalgic dessert