Jelly Filled Cupcakes With Peanut Butter Frosting Recipes

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PEANUT BUTTER & JELLY CUPCAKES



Peanut Butter & Jelly Cupcakes image

Fluffy vanilla cupcakes filled with your favorite jelly and topped with peanut butter frosting!

Provided by Sally

Categories     Cupcakes

Time 3h10m

Number Of Ingredients 19

1 and 3/4 cups (207g) cake flour* (spoon & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract*
optional: seeds scraped from 1/2 of a vanilla bean
1/2 cup (120g) full-fat sour cream*
1/2 cup (120ml) whole milk*
about 1/4 cup your favorite jelly (any flavor!)
5 Tablespoons (75g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter
1 cup (120g) confectioners' sugar
1/3 cup (80ml) heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
optional: crushed peanuts for topping

Steps:

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean (if using). Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before filling and frosting.
  • Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place about 1 teaspoon of jelly inside and top with the piece of cupcake you removed to seal it. See photos above for visual. Repeat with all cupcakes.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute. Frost the cupcakes. I used a Wilton piping tip #12 to frost.

JELLY-FILLED POUND CAKE CUPCAKES WITH PEANUT BUTTER FROSTING



Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting image

A dessert spin on the peanut butter & jelly sandwich--moist yellow cake with a jelly-filled center and peanut butter frosting. I can already think of quite a few people who wouldn't mind this for lunch every day!;)

Provided by JamesDeansGirl

Categories     Dessert

Time 1h15m

Yield 24 cupcakes

Number Of Ingredients 11

1 package yellow cake mix
1 cup sour cream
3 eggs
1/3 cup butter, melted (5 1/3 Tbsp.)
1/4 cup milk
1 cup jelly or 1 cup jam, your favorite flavor
1 cup butter, softened
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
1 (16 ounce) box powdered sugar
chocolate chips or Reese's pieces, for garnish

Steps:

  • MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.
  • Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
  • Increase mixer speed to medium; beat 2 minutes more.
  • Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
  • With a knife at a slight angle, starting about 1" from the edge, cut a 1" deep circle in the center of each cupcake top.
  • Use the knife to slip out the cake scraps; trim the pointed ends.
  • Spoon the jelly into a large zip-lock bag; snip 1 corner.
  • Pipe the jelly into each cupcake hole; replace cut out centers.
  • MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
  • Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.
  • Spread each cupcake with frosting; garnish as desired.

Nutrition Facts : Calories 372.3, Fat 19.7, SaturatedFat 9.7, Cholesterol 61.3, Sodium 295.7, Carbohydrate 47.4, Fiber 0.7, Sugar 36.1, Protein 3.8

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING



Jelly-Filled Cupcakes With Peanut Butter Frosting image

Cake, jelly, peanut butter, and chocolate... how can you go wrong with this combination? This makes a lot of frosting, but if the kids are helping, they might leave just enough for the cupcakes. I just double the cupcake recipe, or you could half the frosting recipe. The frosting is so good, my dad, who normally doesn't eat too much sweets, just wanted to eat it straight from the bowl! I tweaked it just a little, and it got even better! It's perfect... light, fluffy, peanut buttery goodness. If you like, you could use your favorite jam or jelly in place of the grape jelly. From Food Network.

Provided by caffeine junkie

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 egg yolk
2 teaspoons vanilla
3/4 cup milk
1 cup grape jelly
1/2 cup butter, softened
8 ounces bar cream cheese, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 teaspoon ground cinnamon
2 1/2 teaspoons milk
1/2 teaspoon vanilla
mini chocolate chip (optional)
crushed chocolate candy bar (optional)

Steps:

  • Preheat oven to 350 degrees. Line cupcake pan with baking cups.
  • For the cupcakes, sift flour, baking powder, and salt in a medium bowl.
  • In a large bowl, cream butter and sugar on medium speed until light and fluffy, scraping occasionally.
  • Beat in eggs, egg yolk, and vanilla. Reduce speed to low, scraping occasionally.
  • Slowly pour in milk and mix until smooth. Gradually add flour mixture and mix just until blended. Scoop batter evenly into pans, about 3/4 full. Bake 20 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack.
  • Fill jelly in a squirt bottle and screw on cap. Carefully insert into cupcake and gently squeeze in about 1 teaspoon of jelly, making three insertions in a line in the middle of the cupcake.
  • For the frosting, mix butter, cream cheese, and peanut butter in medium bowl on medium speed until light and fluffy.
  • Slowly add powdered sugar and ground cinnamon and continue to mix until smooth.
  • Add milk and vanilla and mix until frosting is a good spreading consistency. Frost cupcakes.
  • Sprinkle mini chocolate chips or crushed candy bars on frosting.

PEANUT BUTTER AND JELLY CUPCAKES



Peanut Butter and Jelly Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 17

8 tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup sour cream
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1 cup strawberry jelly
Peanut Butter Cream Cheese Frosting, recipe follows
Confetti pastel sprinkles, for garnish
1 (8-ounce) package cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups confectioners' sugar

Steps:

  • Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners.
  • In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.
  • Add the sour cream to the butter and sugar mixture and continue to beat until incorporated. Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter. Add in the vanilla and continue to mix. Slowly add the dry ingredients, in increments, and mix until combined.
  • Scoop the batter into the cupcake liners to fill 3/4 of the way. Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes. Remove the cupcakes from the oven and let cool in the tins for 5 minutes. Remove to a wire rack to cool completely before frosting and filling.
  • Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly. Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam. Be careful not to overfill the cupcakes or they will crumble and explode. Repeat with the remaining cupcakes. Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip. Sprinkle lightly with the confetti sprinkles and serve.
  • In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.

JELLY FILLED CUPCAKES WITH PEANUT BUTTER FROSTING



Jelly Filled Cupcakes with Peanut Butter Frosting image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 17

1.5 cups flour
1 teaspoons baking powder
0.5 teaspoons salt
0.5 cups unsalted butter
1 cups sugar
2 units eggs
2 teaspoons vanilla extract
0.75 cups milk
1 cups grape jelly
1 units reese
1 units peanut butter frosting
1 units peanut butter frosting
0.5 cups unsalted butter
1 cups peanut butter
8 ounces cream cheese
4 cups confectioners ' sugar
1 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners, gently spray the liners with nonstick spray and set aside. Sift the flour, baking powder, and salt over a large piece of paper. In a large bowl, cream the butter and sugar with a hand mixer on medium speed, until light and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth. Pick up the paper with the dry ingredients and gradually pour it into the wet ingredients, continue to mix just until blended.
  • Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake until the tops of the cupcakes spring back to the touch and are not too golden; about 20 minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
  • Fill a squirt bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squirt bottle as far as it will go into the top of the cupcakes. Gently squeeze about 1 tablespoon worth of jelly inside of each. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
  • Peanut Butter Frosting:
  • Beat the butter, peanut butter, and cream cheese with a hand or standing mixer on medium speed, until light and fluffy. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consisting.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PEANUT BUTTER & JELLY CUPCAKES



Peanut Butter & Jelly Cupcakes image

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

1 package yellow cake mix (regular size)
3 large eggs
1 cup 2% milk
1/2 cup butter, melted
1-1/2 teaspoons vanilla extract
1 cup peanut butter chips
FROSTING:
1-1/2 cups butter, softened
1-1/2 teaspoons vanilla extract
6 cups confectioners' sugar
2 to 3 tablespoons heavy whipping cream
1/3 cup strawberry spreadable fruit
1/2 cup peanut butter
Additional peanut butter chips

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.

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