Peanut Butter Raspberry Jam Cupcakes (Vegan Gluten-Free)
These Peanut Butter Raspberry Jam Cupcakes are light, fluffy and tender, filled with homemade raspberry chia jam and topped with the best peanut butter buttercream. They are naturally vegan and egg-free and easily gluten-free.
I love everything peanut butter and berry, it’s the classic PB&J combination and for these little cupcakes, I wanted to pair it with raspberries. There’s a homemade raspberry chia jam in the middle of each cupcake as well as fresh raspberries on top. They work so well with the slightly salty deliciousness of peanut butter and make these so moist and tender. The batter is fully vegan, egg-free and dairy-free and easily gluten-free, making them the perfect bake to share with loved ones.
Why will I love these cupcakes?
These cupcakes are amazing:
- Light, fluffy, tender and moist
- Made with healthy, wholesome and simple ingredients
- Ready in 30 minutes
- Filled with homemade lower sugar raspberry jam
- Made with gut-healthy coconut yoghurt
- Naturally sweetened with banana and coconut sugar
- Naturally vegan, dairy-free and egg-free
- Easily gluten-free
- The option to make them nut-free
- Tastes like the best PB&J combination in cupcake form
- Great for Valentine’s Day and beyond
- Delicious to serve with tea or as dessert
- Ideal for all the family
- Topped with the fluffiest peanut butter cream cheese buttercream
If you already love the sound of these cupcakes then skip ahead to the recipe card below. Or first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed in the recipe card with weights and you can see my favourites in the “shop the recipe” section.
For the jam:
- Raspberries: fresh is best as frozen ones have more moisture in them, but you can remove some of the excess liquid or add 1 tbsp more chia seeds to compensate, if you use frozen ones.
- Chia seeds: these are magic and turn the berries into a delicious sticky jam. I used white ones here but black chia seeds are also great.
- Maple syrup: for sweetness and stickiness. I also like to use agave syrup.
- Lemon juice: for tang.
- Vanilla: for flavour.
For the cupcake batter:
- Ground flaxseed or chia seeds: mix these with water to make a flax/chia gel which replaces the need for egg in this vegan batter.
- Applesauce or mashed banana: I prefer mashed banana because banana and peanut butter work so well but either are great for binding the batter and adding sweetness.
- Thick coconut yoghurt: this is great for adding a fluffy, squidgy texture and also while adding gut-health benefits. I use the Cocos Organic natural or vanilla yoghurt.
- Peanut butter: try to use a 100% peanut butter with no added ingredients (maybe some salt, if you like) and runny is best.
- Olive oil: this adds moisture, fat and richness to the cupcake batter. You can use regular or light olive oil.
- Coconut sugar: for sweetness. I love using coconut sugar as it has a richer caramel-like flavour and colour. You can also use light brown or golden or regular caster sugar.
- Apple cider vinegar: this adds some acidity and works to increase the rise of the raising agents.
- Vanilla: as above, for flavour.
- Plain or gluten-free plain flour: to make the cupcakes really light, and if using gluten-free flour, make sure it has some binder in like xanthan gum, or add ¼ tsp of your own.
- Raising agents: for the rise.
- Salt: to enhance the flavours.
As for the frosting:
- Vegan butter: allow the butter to soften at room temperature to make the best buttercream. This is the block-style butter, too.
- Vegan cream cheese: this adds tang and makes the frosting less sweet but still as creamy.
- Smooth peanut butter: smooth is best for the frosting so that it’s easy to pipe.
- Icing sugar: the key to all good buttercream recipes. You may know this as powdered sugar.
To decorate, I like to add some fresh raspberries, extra jam and some crushed peanuts.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as you use gluten-free flour with xanthan gum (or add ¼ tsp of your own to the mix). To make these nut-free, they’ll no long have the same flavour, but I suggest using sunflower seed butter throughout the recipe instead of peanut butter.
How do I make them?
These are easy to make in a few steps, and I used the Panasonic Bread Maker and the Combi Oven to make these even more effortless.
- Make the raspberry jam: warm together the raspberries, chia seeds and maple syrup until gooey and bubbly. Now stir well and leave to cool and thicken.
- Whisk together the wet ingredients: for the cupcake batter.
- Sift in the dry ingredients: and whisk until smooth.
- Divide the cupcake batter between the cases: and smooth over the tops.
- Bake for 18 to 20 minutes until golden: and an inserted skewer comes out clean.
- Allow the cupcakes to cool fully on a wire rack: and then core the middle.
- Whisk the buttercream ingredients: until really fluffy and light.
- Fill the cupcakes with the jam: and place the piece of cake back on top.
- Pipe or spoon on the frosting: and top with fresh raspberries, more jam and some crushed peanuts.
How long will they last?
These will keep for 2-3 days (or up to 5 days) in the fridge in a sealed container, although best enjoyed at room temperature. You can also freeze the cupcakes without the filling and frosting for 1 month and allow them to defrost before decorating.
What else can I bake?
If you’re looking for more cupcakes and small bakes, how about:
- Tiramisu Banana Bread Muffins
- Chocolate Berry Cupcakes
- Bakery-Style Chocolate Peanut Butter Swirl Muffins
- Chocolate Chunk Courgette Muffins
- Mini Cherry Lemon Sponge Cakes
Peanut Butter Raspberry Jam Cupcakes (Vegan Gluten-Free)
These Peanut Butter Raspberry Jam Cupcakes are light, fluffy and tender, filled with homemade raspberry chia jam and topped with the best peanut butter buttercream. They are naturally vegan and egg-free and easily gluten-free.
Ingredients
For the Raspberry Jam/Compote:
- 500g fresh raspberries
- 60ml maple syrup
- 1 tsp lemon juice
- ½ tsp vanilla essence
- 3 tbsp chia seeds
For the Cupcakes:
- 2 tbsp ground flax or chia seed with 4 tbsp water
- 200g applesauce or mashed banana
- 150g thick coconut yoghurt
- 60g smooth peanut butter
- 60ml olive oil
- 100g coconut sugar
- 1 tsp apple cider vinegar
- 1 tsp vanilla essence
- 280g plain or GF plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
For the Frosting:
- 80g vegan butter, softened
- 40g vegan cream cheese, room temperature
- 120g smooth peanut butter
- 200-250g icing sugar
- 1-2 tbsp plant-based milk, if needed
- ½ tsp vanilla essence
To Decorate:
- Extra raspberry jam/compote, raspberries, crushed peanuts
Instructions
- Start by making the raspberry jam/compote: add half of the raspberries to the bread maker tin followed by the syrup, lemon and vanilla and then the rest of the raspberries and chia seeds. Place into the Panasonic Bread Maker and select function number 29, compote. Set the time to 1 hour and start. Once ready, the compote will be warm and smelling fruity. Remove from the loaf tin and stir well a few times. Leave to cool down fully.*
- For the cupcakes: preheat the Panasonic Combi Oven NN-DS59NBBPQ to 180ºC and line 12 cupcake holes with cases.**
- Whisk together the flax/chia seeds with the water and leave to one side for 5 minutes to form a gel.
- Into a large mixing bowl, whisk together the flax/chia gel, mashed banana or applesauce, coconut yoghurt, peanut butter, olive oil, coconut sugar, apple cider vinegar and vanilla essence until smooth. Sift in the flour, baking powder and bicarbonate of soda and add a pinch of salt. Whisk until smooth.
- Use a large spoon or ice cream scoop to divide the batter between the cupcake cases and bake in the oven for 18-20 minutes, until well-risen and golden brown. An inserted toothpick will come out clean.
- Remove the cupcakes from the tray and cool fully on a wire rack.
- To make the buttercream: beat together the butter and cream cheese using a freestanding mixer or electric whisk until smooth and then whisk in the peanut butter. Gradually add in the icing sugar, plant-based milk and vanilla and continue to beat until really fluffy. Place into a piping bag.
- To decorate the cupcakes: core the middle of each cupcake and fill with some raspberry compote. Now pipe on the frosting and top with some extra compote, a raspberry and some peanuts.
- Enjoy straight away or keep in the fridge for 3-5 days or in the freezer, without the filling or frosting, for 1 month and then allow to defrost before decorating.
Notes
*Or, add all of the ingredients to a saucepan and bubble for 20-30 minutes until thick and glossy.
**Use the same temperature and cooking time and method for a regular oven.
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Stay in touch
I look forward to hearing what you think of these Peanut Butter Raspberry Jam Cupcakes so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With PB&J cupcake love x
p.s. this recipe was first made with Panasonic, but all opinions are my own and this blog post is not sponsored.
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