Pb J Cups Recipes

PB&J BITES

PB&J Bites image

These PB&J bites are fun to make and fun to eat! For a change of pace, replace the jam with Nutella and the rolled oats with sugar or crushed puffed rice cereal. -Kelly Ward, Stratford, Ontario

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 1 dozen.

Number Of Ingredients 4

Ingredients

1-1/2 cups quick-cooking oats, divided
1 cup creamy peanut butter
1/2 cup confectioners' sugar
6 teaspoons favorite jam

Steps:

Combine 1 cup oats, peanut butter and confectioners' sugar until well blended. Shape dough into 1-1/4-in. balls; flatten into 1/4-in.- thick circles. Place 1/2 teaspoon of jam in center of circle; wrap peanut butter dough around jam. Pinch edges to seal; shape into ball. Repeat with remaining jam and dough. Roll balls in remaining oats., Refrigerate 30 minutes on parchment-lined baking sheet.

Nutrition Facts : Calories 186 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

PB&J STUFFED CUPCAKES

PB&J Stuffed Cupcakes image

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

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup whole milk
1/4 cup grape jelly
Purple sprinkles, for garnish
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup creamy peanut butter
2 cups confectioners' sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

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.

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