Jelly-Filled Cupcakes With Peanut Butter Frosting

Name: Jelly-Filled Cupcakes With Peanut Butter Frosting
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking powder; 473 milliliters confectioners sugar; 113 grams cream cheese, at room temperature; 12 servings Candy bars, crushed with a rolling pin, such as Reeses Pieces, Butterfinger, Nutter Butter, Heath Bar, or small sandwich cookies, for decorating; 2 larges eggs plus 1 egg yolk; 355 milliliters all-purpose flour; 237 milliliters granulated sugar; 237 milliliters grape jelly; 177 milliliters milk; 2 teaspoons milk; 1 teaspoons fine salt; 118 milliliters smooth peanut butter; 113 grams stick unsalted butter, at room temperature; 4 Tbsps unsalted butter, at room temperature; 2 teaspoons pure vanilla extract

Jelly-Filled Cupcakes With Peanut Butter Frosting requires about 1 hour and 5 minutes from start to finish. This recipe makes 12 servings with 495 calories, 6g of protein, and 20g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of baking powder, flour, smooth peanut butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a very budget friendly recipe for fans of American food. It is a good option if you're following a vegetarian diet.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Baking Spray

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

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.

Ingredients you will need

Granulated Sugar

Baking Powder

Egg Yolk

Vanilla

Butter

Cream

All Purpose Flour

Egg

Salt

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Milk

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.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Peanut Butter

Jelly

Cupcakes

Frosting

Candy

Ice

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.

Ingredients you will need

Powdered Sugar