Peanut Butter and Jelly Cupcakes

Name: Peanut Butter and Jelly Cupcakes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons baking powder; 118 milliliters confectioners sugar; 227 grams cream cheese, cut into small pieces and at room temperature; 237 milliliters creamy salted peanut butter (See Notes); 2 larges eggs, at room temperature; 118 milliliters grape jelly; 237 milliliters packed light brown sugar; 177 milliliters milk, at room temperature; 1 teaspoons salt; 4 Tbsps unsalted butter, at room temperature; 1 teaspoons pure vanilla extract; 355 milliliters whole wheat or all-purpose flour (See Notes)

Peanut Butter and Jelly Cupcakes might be just the American recipe you are searching for. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 425 calories, 10g of protein, and 23g of fat per serving. Head to the store and pick up salt, confectioners' sugar, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

For the cupcakes: Adjust oven rack to middle position and preheat oven to 350°. Line 12-cup muffin tin with cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Whisk flour, baking powder, and salt together in medium bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Beat peanut butter, butter, and brown sugar in large bowl on medium speed until creamy, about 2 minutes.

Ingredients you will need

Peanut Butter

Brown Sugar

Butter

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Spatula

Blender

Bowl

Add vanilla. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.

Ingredients you will need

Vanilla

Divide batter equally among cups in prepared muffin tin.

Equipment you will use

Muffin Tray

Bake 20 to 25 minutes, rotating tin halfway through baking, until a cake tester comes out clean when inserted in center of cupcakes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Transfer tin to cooling rack and cool cupcakes in tin 10 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Transfer cupcakes directly to cooling rack and cool completely, about 1 hour.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Place jelly in squeeze bottle. Once cupcakes have completely cooled, insert squeeze bottle tip directly in center of the cupcakes and wriggle it about a bit to make room for the jelly. Squeeze and slowly pull bottle out. Repeat with remaining cupcakes.

Ingredients you will need

Cupcakes

Jelly

For the frosting: Using whisk attachment, whip cream cheese, butter, salt, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds.

Ingredients you will need

Cream Cheese