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.
~ MOIST PEANUT BUTTER CUPCAKES ~ DELISH!
Awesome cupcakes! I also made an 8 x 8 snack cake, as I didn't want all cupcakes. A fellow JAP member had asked me for a peanut butter cupcake recipe, so here it is. You will love it...:) Delicious!
Provided by Cassie * @1lovetocook1x
Categories Cakes
Number Of Ingredients 14
Steps:
- preheat oven to 350 degree F. In a large bowl, beat sugar and Crisco, until fluffy. Add eggs one at a time, mixing well after each addition.
- Beat in the peanut butter. In another bowl, mix flour, salt and baking powder well. Alternate between milk mixture and flour mixture, ending with flour. Beating well after each addition.
- Fill greased cupcake tins 3/4 of the way full. ( I made 17 cupcakes and 1- 8 x 8 cake with the recipe. ) Bake for 25 - 30 minutes or until pick inserted comes out clean. Cool the cupcakes completely before frosting.
- Frosting: Mix the butter and sugar together well, beat in the peanut butter and mix well. Add the vanilla and as much milk as it takes to get the consistency you desire.
- Frost the cooled cupcakes and enjoy! :)
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
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