Recipe: Yummy peanut butter and jelly cupcakes

peanut butter and jelly cupcakes. So peanut butter frosting, on top of a vanilla cupcake, filled with strawberry jelly. Now doesn't that sound like the quintessential lunchbox treat? This is a super simple frosting method if you ever want to try it. With National PB&J Day (in the US) just around the corner, I thought I would crack out this beauty of peanut butter and jelly cupcakes. Soft and fluffy peanut butter cakes with a secret jelly filling, topped with creamy peanut butter frosting, more jelly and a handful of honey roasted peanuts.

It's everything you have ever wanted in one amazing cupcake. Why not make these for all the PB&J lovers in your life? Meanwhile, prepare the peanut butter butter cream. You can cook peanut butter and jelly cupcakes using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of peanut butter and jelly cupcakes

1. Prepare 3/4 cup of granulated sugar.
2. You need 1/2 cup of vegetable oil.
3. You need 2 of eggs.
4. Prepare 2 tsp of vanilla extract.
5. You need 1 tbsp of baking powder.
6. Prepare 1 1/2 cup of all purpose flour.
7. It's 1/3 cup of whole milk.
8. It's 1 pinch of salt.
9. Prepare of filling.
10. It's 1 cup of seedless jam.
11. It's of frosting.
12. You need 2 cup of powdered sugar.
13. You need 1/2 cup of unsalted butter at room temperature.
14. You need 1 cup of peanut butter.
15. Prepare 8 oz of cream cheese.
16. You need 1/2 tsp of vanilla extract.
17. You need 1 tbsp of milk.

Place peanut butter and butter in a large mixing bowl. Beat with an electric mixer on medium until smooth. Stir remaining jelly until softened and. The peanut butter-and-jelly cupcake has always been one of my favorite twists on the original; a playful treat that turns me back into a carefree kid.

peanut butter and jelly cupcakes step by step

1. Preheat your oven to 350°F..
2. Line a muffin tin with liners and set aside..
3. In a bowl, mix together the dry ingredients -flour, salt, & baking powder and set aside..
4. Add in half of the milk and half the dry ingredients and mix them to combine. Once they are mixed in, add in the remaining milk and dry ingredients and mix to incorporate. (do not over mix).
5. Using an ice cream scoop, fill the muffin tin and bake for about 20 minutes or until toothpick inserted into the center comes out clean..
6. Let them cool completely..
7. Fit a plain round pastry tip in a piping bag and fill it with jam..
8. Fit the tip far in the cupcake and squeeze out about 1 tbsp of jam in each one..
9. Let those sit while making the frosting..
10. In a bowl using an electric mixer, cream together the butter, peanut butter, cream cheese and vanilla until creamy and combined..
11. Add the powdered sugar and beat until well combined..
12. Fill frosting in a piping bag and frost each cupcake..
13. Springkle over some chopped peanuts or cookies (optional)..
14. This recipe is inspired by Mrs. Laura Vitale.

Add eggs, one at a time, beating well. What could be more American than the classic peanut butter and jelly combination? These cupcakes are a really tasty American style treat; vanilla Spoon or pipe in a small amount of jam and some peanut butter inside each one and push the cake back into the hole. To make the icing. beat the. What's a peanut butter and jelly sandwich or dessert without the perfect peanut butter?