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
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
CHOCOLATE PEANUT BUTTER CUPCAKES
I have seen this recipe on several different blogs on the internet. Who can resist the combination of chocolate and peanut butter, in cupcake form, topped with a cream cheese peanut butter mousse-like frosting? Certainly not me! I hope you enjoy these as much as I do.
Provided by Roxanne J.R.
Categories Dessert
Time 55m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F Line two cupcake pans with paper liners.
- To make the FILLING
- Combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl.
- Beat with an electric mixer on medium speed until well combined.
- Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
- To make the CAKE BATTER.
- Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.
- In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, scraping down the bowl as needed.
- With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.
- Mix just until incorporated.
- Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the FROSTING.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.
- Slowly mix in the confectioners' sugar, beating until smooth and well blended.
- Mix in the whipped topping until smooth and fluffy.
- Frost cooled cupcakes as desired.
Nutrition Facts : Calories 386.8, Fat 21.5, SaturatedFat 10.7, Cholesterol 52.8, Sodium 204.9, Carbohydrate 45.9, Fiber 1.9, Sugar 35.4, Protein 6.5
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 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.
PEANUT BUTTER & JELLY CUPCAKES
This is a Fun, Easy, and Tasty recipe to make! I made these as I love peanut butter and jelly, and then to add chocolate to it, for me it was worth doing a happy dance for! This would be a great recipe to do with children! I also think it would be a great football watching snack! Or even a great pot luck food! Enjoy as I did and...
Provided by Tammy T
Categories Other Snacks
Time 30m
Number Of Ingredients 4
Steps:
- 1. Choclate frosting recipe: 1/2 cup margarine, 4 tablespoons cocoa powder 4 cups confectioners' sugar 5 tablespoons milk 1 teaspoon vanilla extract Directions: Melt margarine over a low heat or micro. Put melted margarine in a mixing bowl. Gradually beat in cocoa, sugar, milk and vanilla, mix well.
- 2. Preheat oven to 350°. Line 24-cup muffin pan with paper cupcake liners; set aside.
- 3. Beat cake mix with Skippy® Creamy Peanut Butter in large bowl with electric mixer on medium speed until coarse crumbs form. Continue preparing cake mix according to package directions, omitting oil.
- 4. Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
- 5. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely. Spread with frosting.
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