PB&J CUPCAKES
We added creamy peanut butter to Betty Crocker™ Super Moist™ yellow cake batter to make these yummy peanut butter cupcakes that are topped with a peanut-butter-and-jelly-infused frosting.
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
- In large bowl, mix flour, baking powder and salt; set aside.
- In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
- Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
- Fill paper baking cups 2/3 full with batter.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
- Spread each cupcake with frosting.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 3 g, TransFat 0 g
PB & J CUPCAKES
Enjoy a sweet way to get PB & J! A box of cake mix and frosting from a container make it super easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 18 g, TransFat 1 g
PB&J STUFFED CUPCAKES
Kids (and kids at heart) are going to love these nostalgic cupcakes that take the flavors of peanut butter and jelly and transform them into a fun dessert. I like to use a cupcake corer to take out the centers to be filled with jelly, but you can also use a small paring knife if you prefer.
Provided by Kardea Brown
Categories dessert
Time 1h55m
Yield 12 cupcakes; 2 1/2 cups frosting
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
- Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
- Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
- Meanwhile, make the frosting.
- For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners' sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
- To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.
CLASSIC PB&J CUPCAKES
If you love the classic PB&J flavor combination of strawberry and creamy peanut butter, you'll love these scrumptious little cupcakes!
Provided by My Food and Family
Categories Dairy
Time 1h41m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Gently stir in COOL WHIP. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
- Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Spread tops with flavored frosting.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PBJ CUPCAKES - BERRY CUPCAKES WITH PEANUT BUTTER FROSTING
A simple cupcake batter with strawberry extract and raspberry jam whisked in and peanut butter frosting. Made this for my very picky sister as an afternoon snack and she loved it! Great for kids, adults... anyone!
Provided by rapunzelbing
Categories Desserts Cakes Cupcake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.
- Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
- Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
- Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 76.6 g, Cholesterol 47.6 mg, Fat 17.9 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 8.8 g, Sodium 338.7 mg, Sugar 60.1 g
PB & J CUPCAKES
Strawberry-flavored JELL-O stands in for jelly in these moist and creamy PB & J Cupcakes.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h10m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Spoon frosting into medium bowl. Stir in 1 Tbsp. dry gelatin mix. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
- Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
- Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cupcake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake tops, pressing gently into cupcakes to secure. Frost with COOL WHIP mixture.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PEANUT BUTTER & JELLY CUPCAKES
My husband's love for classic peanut butter and jelly inspired this recipe. The strawberry buttercream and peanut butter frosting are a delicious combination. -Kelly McCrea, North Kingsville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs, milk, butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar alternately with enough cream to reach spreading consistency. Beat on medium-high for 5 minutes until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable fruit. Add peanut butter to remaining frosting; beat until blended., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5 round pastry tip. Transfer strawberry frosting to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe some of the strawberry filling into cupcakes. Using another pastry bag and a #12 round pastry tip, pipe peanut butter frosting over cupcakes. If desired, pipe remaining strawberry frosting over tops; sprinkle with additional chips.
Nutrition Facts : Calories 423 calories, Fat 22g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 317mg sodium, Carbohydrate 54g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
PB&J CUPCAKES
I can't believe no one has posted this one yet. So simple yet so much fun! I'm just posting the assembly version. My girls had a blast helping me make these for a all girls party! I hope you will all have as much fun as we did! BTW The frosting for this is by xpnsve Recipe #172801 and it was everyone's favorite. Thanks
Provided by imOatmeal
Categories Dessert
Time 30m
Yield 24 Cupcakes, 1 serving(s)
Number Of Ingredients 4
Steps:
- You will need.
- 1 Large Syringe, or you might even be able to use a turkey baster.
- Stir your Jam/Jelly adding water slowly you just want to get a slightly runny consistency.
- Take your syringe and suck up the Jam/Jelly then poke down lightly into the center of your cupcake and squirt your Jam/Jelly inside just until you feel its full enough.
- When done Frost, It's that simple.
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