Peanut Butter Jelly Cupcakes Recipes

PEANUT BUTTER & JELLY CUPCAKES

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 AND JELLY CUPCAKES

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 & 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.

PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• For the CakeGetting Ready:Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray.1. In a large bowl, sift together the flour, baking powder and salt.2. In a medium bowl, whisk together the milk and egg whites.3. Place the sugar and butter into the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the vanilla, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full.4. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack.5. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. Fill the center of each cupcake with a dollop of jelly or jam in your favorite flavor.For the Peanut Butter Buttercream1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner's sugar, and continue mixing until well blended.2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy3. Pipe frosting onto cooled cupcakes and finish with a dollop of jelly or jam.

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 AND JELLY CUPCAKES

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.

PEANUT BUTTER CUPCAKES

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.

PEANUT BUTTER AND JELLY CUPCAKES

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!

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

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.