Peanut Butter Jelly Filled Cupcakes Food

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 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!

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.

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.

CHOCOLATE PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• In a medium bowl, cream together the sugars and oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour, cocoa powder, baking soda and salt. 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 liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the mousse frosting: Using an electric mixer, beat the peanut butter and cream cheese in a large bowl to blend. Add the powdered sugar and vanilla and beat until well blended. Using clean, dry beaters, beat the whipping cream in a medium bowl until stiff peaks form. Fold into the peanut butter mixture in four additions.
• To assemble: You will need to utilize a small teaspoon or butter knife to cut out the center of the cupcakes. Once you have removed about 1/2 inch of the center, add some jelly to the middle of the cupcake directly from the jar. It is easier to use the jelly that comes in a squeezable container or you may just use a small spoon.
• Top the cupcakes with peanut butter mousse frosting.

PB&J STUFFED CUPCAKES

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 & 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.

JELLY-FILLED POUND CAKE CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.
• Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
• Increase mixer speed to medium; beat 2 minutes more.
• Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
• With a knife at a slight angle, starting about 1" from the edge, cut a 1" deep circle in the center of each cupcake top.
• Use the knife to slip out the cake scraps; trim the pointed ends.
• Spoon the jelly into a large zip-lock bag; snip 1 corner.
• Pipe the jelly into each cupcake hole; replace cut out centers.
• MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
• Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.
• Spread each cupcake with frosting; garnish as desired.

JELLY FILLED CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners, gently spray the liners with nonstick 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 sugar with a hand mixer on medium speed, until light and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth. Pick up the paper with the dry ingredients and gradually pour it into the wet ingredients, continue to mix just until blended.
• Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake until the tops of the cupcakes spring back to the touch and are not too golden; about 20 minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
• Fill a squirt bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squirt bottle as far as it will go into the top of the cupcakes. Gently squeeze about 1 tablespoon worth of jelly inside of each. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
• Peanut Butter Frosting:
• Beat the butter, peanut butter, and cream cheese with a hand or standing mixer on medium speed, until light and fluffy. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consisting.

PEANUT BUTTER & JELLY CUPCAKES

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.

PEANUT BUTTER AND JELLY MUFFINS

Steps:

• Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
• Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar.
• Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

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.