Peanut Butter and Jelly Cupcakes
Peanut butter cupcakes stuffed with jelly and frosted with a peanut butter flavored frosting.
Servings 18
Ingredients
- 6 tablespoons unsalted butter softened
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- 1 cup packed light brown sugar
- 1 ½ teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour sift or weigh before measuring (9 oz)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
- Your favorite flavor jelly or preserves
- Frosting ingredients below
Instructions
- Preheat oven to 350 degrees F. Line 18-20 cupcake cups with paper liners.
- In a large mixing bowl, beat butter until creamy. Add peanut butter and both sugars and continue beating until light and fluffy. Beat in vanilla, then beat in eggs, one by one.
- Mix together the flour, baking powder, baking soda and salt. Add to the batter alternately with the milk.
- Divide batter evenly among the muffin/cupcake cups and bake on center rack for about 20 to 25 minutes or until cupcakes appear set.
- Let the cupcakes cool, then use a sharp knife to carve out a little hole. Fill it with jelly.
- Ice with Peanut Butter Cream Cheese Frosting. To make the frosting, beat together ½ cup peanut butter with ½ cup butter and 3 oz of softened cream cheese. Gradually stir in 2 cups of powdered sugar 1 teaspoon of vanilla extract and 2-3 tablespoons of milk Beat until light and fluffy. Taste to make sure it has enough peanut butter flavor, and if not, stir in some more.