PB&J Cupcakes

Name: PB&J Cupcakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Cuisine: American
Ingredients: 2 teaspoons baking powder; 118 milliliters cream cheese, softened; 59 milliliters creamy peanut butter (you can also use almond, cashew or sunflower butter); 1 large egg; 296 milliliters Gold all-purpose flour; 1 teaspoons salt; 59 milliliters strawberry jelly, jam or preserves; 2 Tbsps sugar; 296 milliliters reduced-fat or whole milk

The recipe PB&J Cupcakes could satisfy your American craving in around 1 hour and 15 minutes. This recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 60 calories, 2g of protein, and 3g of fat per serving. This recipe serves 32. If you have salt, milk, gold flour, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.

Equipment you will use

Muffin Liners

In large bowl, mix flour, baking powder and salt; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Bowl

In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.

Ingredients you will need

Peanut Butter

Sugar

Milk

Egg

Equipment you will use

Whisk

Bowl

Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).

Equipment you will use

Whisk

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.

Equipment you will use

Wire Rack