Jelly Filled Pound Cake Cupcakes With Peanut Butter Frosting Recipes

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking 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 granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
• Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
• Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
• Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.

PEANUT BUTTER & JELLY CUPCAKES

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.

JELLY-FILLED POUND CAKE CUPCAKES WITH PEANUT BUTTER FROSTING

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.

JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

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 WITH PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Cream the granulated sugar and the butter until thoroughly mixed. Add the eggs one at a time. Add the oil and vanilla. Cream the batter until fluffy.
• Combine the flour, baking powder and salt in a separate bowl. Alternate mixing in the flour mixture and the buttermilk into the creamed mixture, until completely mixed. Distribute the batter into the cupcake liners. Bake the cupcakes, about 12 minutes.
• For the peanut butter buttercream: Mix the butter on high speed for 3 minutes. Add the vanilla flavoring on low speed. Slowly add the confectioners' sugar on low speed. Mix in the peanut butter.
• Grease a microwave-safe bowl with the shortening. Add the marshmallows and microwave on high for 30 second increments. Stir the marshmallows with a spatula between the time increments. Mix in the confectioners' sugar until the consistency you desire is reached. Shape the marshmallow mixture into the desired shape using your hands.
• Squirt the jelly filling into the center of each cupcake. Pipe the peanut butter buttercream in a ring onto the top of each cupcake. Fill the center of each peanut butter buttercream ring with more jelly filling. Place the chopped peanuts on the outside ring of the peanut butter buttercream. Garnish each cupcake with the marshmallow worms.

FARRAH'S JELLY-FILLED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
• Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
• Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
• Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
• Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

JELLY FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

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.