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.
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
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.
JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING
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
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.
More about "chocolate peanut butter and jelly cupcakes recipes"
CHOCOLATE PEANUT BUTTER AND JELLY CUPCAKES RECIPE
Web Aug 17, 2017 Add to the creamed mixture and mix well. Stir in the milk and peanut butter until the batter is smooth. Then scoop the batter into the …
From cookingchanneltv.com
Servings 24Total Time 1 hr 25 minsCategory DessertCalories 360 per serving
From cookingchanneltv.com
Servings 24Total Time 1 hr 25 minsCategory DessertCalories 360 per serving
See details
PEANUT BUTTER AND JELLY CUPCAKES WITH PEANUT BUTTER …
Web Mar 23, 2012 Instructions. Preheat oven to 375, Line muffin tins with paper liners. Whisk together flour, baking soda, baking powder and salt. Cream together butter and sugar with an electric mixer on medium-high speed …
From joanne-eatswellwithothers.com
From joanne-eatswellwithothers.com
See details
PEANUT BUTTER CUPCAKES - MOIST AND LIGHT WITH PEANUT …
Web Jan 9, 2020 Preheat oven to 350 F (175 C). In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, and salt. Add peanut butter and mix until …
From cupcakeproject.com
From cupcakeproject.com
See details
PEANUT BUTTER & JELLY CUPCAKES RECIPE ~ BARLEY & SAGE
Web Apr 13, 2022 Preheat the oven to 350°F and line a 12 cup pan with cupcake liners. Whisk the cake flour, baking powder, and salt together in a large bowl. Using a hand mixer or a …
From barleyandsage.com
From barleyandsage.com
See details
RUKMINI IYER PEANUT BUTTER AND RASPBERRY MUFFINS | EASY BAKES
Web baking powder. soft light brown sugar. bananas (approx. 400g skin on), mashed. crunchy peanut butter. olive oil. water. raspberry jam. fresh or frozen and defrosted raspberries. …
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
See details
RECIPE INFO PEANUT BUTTER AND JELLY CUPCAKES
Web Apr 1, 2020 A twist on the classic PB&J, these jelly-filled cupcakes are topped with decadent swirls of peanut butter icing. This recipe is sure to delight kids and bring …
From peanutbureau.ca
From peanutbureau.ca
See details
PEANUT BUTTER AND JELLY CUPCAKES - A COOKIE NAMED DESIRE
Web Jul 20, 2020 Instructions. Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Beat the butter and sugar together until light and fluffy. Add in the peanut butter and the …
From cookienameddesire.com
From cookienameddesire.com
See details
CHOCOLATE PEANUT BUTTER AND JELLY CUPCAKES – RECIPES NETWORK
Web Feb 3, 2014 Step 1. For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners. Step 2. In a medium bowl, cream together the sugars and oil.
From recipenet.org
From recipenet.org
See details
RECIPE INFO PEANUT BUTTER AND JELLY CUPCAKES
Web Apr 1, 2020 Frost cake with peanut butter icing. Nutrition Per serving (1 cupcake): 350 calories, 18 g fat (9 g saturated fat, 0.5 g trans fat), 45 mg cholesterol, 5 g protein, 43 g …
From peanutbureau.ca
From peanutbureau.ca
See details
PEANUT BUTTER AND JELLY CUPCAKES - SUGAR AND SOUL
Web Aug 30, 2022 Preheat the oven to 350°F and line a cupcake pan with liners. Sift the cake flour into the bowl of a stand mixer fitted with a whisk attachment. Add the sugar, baking …
From sugarandsoul.co
From sugarandsoul.co
See details
PEANUT BUTTER AND JELLY CUPCAKES - PASS THE BUTTER
Web Sep 15, 2022 Add the eggs, one at a time, beating well with each addition. Add the vanilla and beat to combine. Scrape down the bowl and mix for another 30 seconds until the …
From passthebutter.com
From passthebutter.com
See details
PEANUT BUTTER AND JELLY CUPCAKES RECIPE - SERIOUS EATS
Web Aug 30, 2018 Beat peanut butter, butter, and brown sugar in large bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating well after each …
From seriouseats.com
From seriouseats.com
See details
PEANUT BUTTER AND JELLY BUTTERCREAM CUPCAKE RECIPE + BEST RECIPE
Web Explore Peanut Butter And Jelly Buttercream Cupcake Recipe + Best Recipe with all the useful information below including suggestions, reviews, top brands, and related …
From recipeschoice.com
From recipeschoice.com
See details
PEANUT BUTTER & JELLY CUPS - THE PIONEER WOMAN
Web Apr 6, 2020 Put about 3/4 teaspoon each of peanut butter and jelly into each hardened chocolate cup. Top with another teaspoon or so of chocolate so the top is covered. Tap …
From thepioneerwoman.com
From thepioneerwoman.com
See details
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