Peanut Butter And Jelly Cupcakes Recipe 455

PEANUT BUTTER AND JELLY CUPCAKES

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.

PEANUT BUTTER & JELLY CUPCAKES

Steps:

• 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.
• Whisk the cake flour, baking powder, baking soda, and salt together. 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.
• Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place about 1 teaspoon of jelly inside and top with the piece of cupcake you removed to seal it. See photos above for visual. Repeat with all cupcakes.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute. Frost the cupcakes. I used a Wilton piping tip #12 to frost.

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.

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:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Add dry pudding mix, 2/3 cup peanut butter and sour cream; mix well. Spoon into 24 paper-lined muffin cups.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Mix remaining peanut butter and frosting in medium bowl with whisk until blended. Stir in COOL WHIP; spread onto cupcakes. Top with jelly.

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.

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

Steps:

• Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to low. Mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla. Gradually add flour mixture; beat until just combined. Mix in sour cream and peanuts.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
• To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.