Pb J Cupcakes Recipes

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.

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
• In large bowl, mix flour, baking powder and salt; set aside.
• In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
• Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
• Fill paper baking cups 2/3 full with batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
• Spread each cupcake with frosting.

Steps:

• Heat oven to 350ºF.
• Spoon frosting into medium bowl. Stir in 1 Tbsp. dry gelatin mix. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
• Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cupcake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake tops, pressing gently into cupcakes to secure. Frost with COOL WHIP mixture.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered.

Steps:

• You will need.
• 1 Large Syringe, or you might even be able to use a turkey baster.
• Stir your Jam/Jelly adding water slowly you just want to get a slightly runny consistency.
• Take your syringe and suck up the Jam/Jelly then poke down lightly into the center of your cupcake and squirt your Jam/Jelly inside just until you feel its full enough.
• When done Frost, It's that simple.

Steps:

• Heat oven to 350ºF.
• Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Gently stir in COOL WHIP. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Spread tops with flavored frosting.