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.
CHOCOLATE PEANUT BUTTER AND JELLY CUPCAKES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 24 to 30 cupcakes
Number Of Ingredients 17
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.
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.
PEANUT BUTTER AND JELLY CUPCAKES
These are in honor of my dad, who lives on PB&J. They sound a bit different, but they taste so good! I made them in jumbo muffin tins so that each one was a mini-cake, but regular cupcakes are adorable.
Provided by Vye367
Categories Dessert
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 428.6, Fat 22.6, SaturatedFat 10.5, Cholesterol 73.2, Sodium 317.1, Carbohydrate 51, Fiber 1.6, Sugar 35, Protein 8.1
PEANUT BUTTER AND JELLY CUPCAKES
Your go-to sandwich just became your new favorite cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in peanut butter. Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Mix sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.
More about "peanut butter and jelly cupcakes recipes"
PEANUT BUTTER & JELLY CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (4)Category CupcakesCuisine AmericanTotal Time 3 hrs 10 mins
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean (if using). Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before filling and frosting.
PEANUT BUTTER AND JELLY CUPCAKES RECIPE | WILTON
From wilton.com
Servings 24Category Recipes-Cupcake-Batters
PEANUT BUTTER AND JELLY CUPCAKES - PILLSBURY BAKING
From pillsburybaking.com
PEANUT BUTTER AND JELLY CUPCAKES RECIPE | MY BAKING …
From mybakingaddiction.com
EASY PEANUT BUTTER AND JELLY CUPCAKE RECIPE - MASHED.COM
From mashed.com
5/5 (30)Category Dessert, SnackAuthor Molly AllenCalories 497 per serving
- In a large mixing bowl, mix all of the dry ingredients. Add the white sugar, flour, baking powder, baking soda, and salt, and mix to combine. Mix until the mixture is free of any large clumps.
- Mix in the milk, and then add in the vanilla extract. Mix until the batter is combined, but don't overmix.
PEANUT BUTTER AND JELLY CUPCAKES | RECIPES | SWERVE
From swervesweet.com
PEANUT BUTTER AND JELLY STUFFED CUPCAKE RECIPE - CUPCAKES & KALE …
From cupcakesandkalechips.com
DOES STRAWBERRY AND PEANUT BUTTER GO TOGETHER? - COOKING TOM
From cookingtom.com
HOW TO MAKE IT: ‘THE BIG LEBOWSKI’ WHITE RUSSIAN (THE DUDE’S …
From msn.com
PEANUT BUTTER AND JELLY MUFFINS RECIPE BETTYCROCKERCOM RECIPES
From sahlah.hedbergandson.com
PEANUT BUTTER AND JELLY CUPCAKES RECIPE - FOOD FANATIC
From foodfanatic.com
PEANUT BUTTER AND JELLY CUPCAKES RECIPE - SERIOUS EATS
From seriouseats.com
PEANUT BUTTER AND BERRY BAKED OATMEAL SINGLES - EMILY BITES
From emilybites.com
PEANUT BUTTER AND JELLY CUPCAKES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PEANUT BUTTER & JELLY CUPCAKES RECIPE | LAURA IN THE KITCHEN
From laurainthekitchen.com
SNOWMAN CUPCAKES RECIPE WITH SOUR CREAM - EASY RECIPES
From recipegoulash.cc
PEANUT BUTTER AND JELLY CUPCAKES • MIDGETMOMMA
From midgetmomma.com
FRENCH PEANUT BUTTER PIE - RECIPES - COOKS.COM
From cooks.com
PEANUT BUTTER AND JELLY CUPCAKES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #cupcakes #desserts #american #kid-friendly #cakes #dietary #comfort-food #taste-mood
You'll also love