PEANUT BUTTER & JELLY CUPCAKES
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
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.
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.
PEANUT BUTTER AND JELLY CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
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.
PEANUT BUTTER AND JELLY CUPCAKES
These are in honor of my dad, who lives on PB&J. They sound a bit different, but they taste so good! I made them in jumbo muffin tins so that each one was a mini-cake, but regular cupcakes are adorable.
Provided by Vye367
Categories Dessert
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, line muffin tins or spray with cooking spray.
- Whisk flour, baking powder and salt together in medium bowl.
- Cream butter and sugar together until light and fluffy (2-3 minutes). Add banana and mix til combined,then add one egg at a time.
- Add dry ingredients in two parts, alternating with the milk.
- Add vanilla.
- Spoon batter into tins until about half full; drop a rounded teaspoon of jelly in the center of each. Spoon batter over jelly until covered.
- Bake about 20 minutes or until top springs back when lightly touched. Let cool completely.
- While cupcakes are cooling, make frosting:.
- In a large bowl beat butter, peanut buter and cream cheese until light and fluffy (1-2 minutes). Stir in sugar carefully, then beat til combined, addding 1/2 a tablespoon of milk, then a few more drops if needed. Mix on high til frosting id fluffy.
- Pipe onto cupcakes and enjoy with a big glass of milk!
Nutrition Facts : Calories 428.6, Fat 22.6, SaturatedFat 10.5, Cholesterol 73.2, Sodium 317.1, Carbohydrate 51, Fiber 1.6, Sugar 35, Protein 8.1
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.
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.
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
PEANUT BUTTER AND JELLY CUPCAKES
Make a PB&J dessert with our Peanut Butter and Jelly Cupcakes recipe! Top your Peanut Butter and Jelly Cupcakes with strawberry jelly for a perfect finish.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Add dry pudding mix, 2/3 cup peanut butter and sour cream; mix well. Spoon into 24 paper-lined muffin cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Mix remaining peanut butter and frosting in medium bowl with whisk until blended. Stir in COOL WHIP; spread onto cupcakes. Top with jelly.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8985 g, Sugar 0 g, Protein 4 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
PEANUT BUTTER AND JELLY CUPCAKES
Steps:
- Preheat the oven to 350˚F. Line a cupcake pan with paper wrappers.
- Using a standard-size ice cream scoop or a 1/4 cup measure, scoop the Vanilla Cake batter into the prepared pan.
- Bake for 20 to 22 minutes, rotating the pan once halfway through, until the edges of the cupcakes are golden brown and the centers of the cupcakes spring back to the touch.
- Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
- Repeat this process to bake the remaining batter, as necessary.
- While the cupcakes are baking and cooling, prepare the Peanut Butter Icing, if you have not already done so. Set it aside.
- Once the cupcakes are at room temperature, use an offset spatula or a butter knife to spread a thin layer of raspberry jelly across the top of each cupcake. Reserve the remaining jelly.
- Fit a pastry bag with a large star tip and fill it with Peanut Butter Icing. Pipe rosettes on each cupcake (see Filling a Pastry Bag and Piping, page 11). Repeat until all the cupcakes have been iced.
- Using a squeeze bottle or small offset spatula, place a small dot of the remaining raspberry jelly in the middle of the top of each iced cupcake.
- Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature before serving.
- Polish your look
- To create a Peanut Butter and Jelly Cake, use the same technique as the Strawberry Vanilla Cake recipe (page 117) to spread the jelly between layers, and ice the cake with Peanut Butter Icing.
PEANUT BUTTER AND JELLY CUPCAKES
Your go-to sandwich just became your new favorite cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in peanut butter. Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Mix sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.
PEANUT BUTTER AND JELLY CUPCAKES
Inspiration for new cupcakes can come from anywhere, even a popular childhood sandwich. The creamy peanut butter frosting may be crowned with any jelly or jam flavor; strawberry is pictured, but grape or raspberry would also be delicious. For the best flavor, use natural-style peanut butter in the cupcake batter.
Yield makes 22
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to low. Mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla. Gradually add flour mixture; beat until just combined. Mix in sour cream and peanuts.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
- To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
More about "peanut butter and jelly cupcakes recipe 455"
PEANUT BUTTER AND JELLY CUPCAKES RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 4 mins
VEGAN AND GLUTEN FREE PEANUT BUTTER AND JELLY CUPCAKES RECIPE
From dessertswithbenefits.com
VANILLA CUPCAKES WITH PEANUT BUTTER AND JELLY
From greatist.com
PEANUT BUTTER & JELLY CUPCAKES - CUPCAKE DAILY BLOG - BEST …
From thecupcakedailyblog.com
PEANUT BUTTER AND JELLY CUPCAKES | RECIPES | SWERVE
From swervesweet.com
PEANUT BUTTER AND JELLY CUPCAKES | ONLY TASTE MATTERS
From onlytastematters.com
PEANUT BUTTER AND JELLY CUPCAKES - BOSTON GIRL BAKES
From bostongirlbakes.com
PEANUT BUTTER AND JELLY CUPCAKES - EVERYDAY ANNIE
From everydayannie.com
PEANUT BUTTER & JELLY CUPCAKES - THE GOLD LINING GIRL
From thegoldlininggirl.com
PEANUT BUTTER AND JELLY CUPCAKES - MIDGETMOMMA
From midgetmomma.com
PEANUT BUTTER AND JELLY CUPCAKES RECIPE | WE ARE NOT …
From wearenotmartha.com
PEANUT BUTTER AND JELLY CUPCAKES RECIPE | WILTON
From wilton.com
PEANUT BUTTER AND JELLY CUPCAKES RECIPE | RECIPE | PEANUT BUTTER …
From pinterest.ca
PEANUT BUTTER JELLY CUPCAKES - RECIPE
From cupcakedb.com
PEANUT BUTTER & JELLY CUPCAKE RECIPE - CUPCAKE DAILY BLOG - BEST ...
From thecupcakedailyblog.com
PEANUT BUTTER AND JELLY CUPCAKES - SWEETEST MENU
From sweetestmenu.com
PEANUT BUTTER AND JELLY CUPCAKES - LIVING SWEET MOMENTS
From livingsweetmoments.com
PEANUT BUTTER AND JELLY CUPCAKES - SMELLS LIKE HOME
From smells-like-home.com
PEANUT BUTTER AND JELLY CUPCAKES RECIPE - MY BAKING ADDICTION
From mybakingaddiction.com
PEANUT BUTTER AND JELLY CUPCAKES - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
PEANUT BUTTER & JELLY CUPCAKES RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
PEANUT BUTTER AND JELLY CUPCAKES | CREATED BY DIANE
From createdby-diane.com
PEANUT BUTTER AND JELLY CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
PEANUT BUTTER AND JELLY CUPCAKES - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
PEANUT BUTTER AND JELLY CUPCAKES - BAKING A MOMENT
From bakingamoment.com
PEANUT BUTTER AND JELLY CUPCAKES – RECIPES NETWORK
From recipenet.org
PEANUT BUTTER AND JELLY CUPCAKES - BAKE THEN EAT
From baketheneat.com
PEANUT BUTTER AND JELLY CUPCAKES | RECIPE | CUPCAKE RECIPES, …
From pinterest.ca
PEANUT BUTTER AND JELLY CUPCAKES - A COOKIE NAMED DESIRE
From cookienameddesire.com
PEANUT BUTTER AND JELLY CUPCAKES - SEWLICIOUS HOME DECOR
From sewlicioushomedecor.com
PEANUT BUTTER AND JELLY CUPCAKES - MEANINGFULMAMA.COM
From meaningfulmama.com
PEANUT BUTTER AND JELLY CUPCAKES - AMERICAN RECIPES
From fooddiez.com
PEANUT BUTTER & JELLY CUPCAKES - MRS. CRIDDLES KITCHEN
From mrscriddleskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love