Peanut Butter and Jelly Cupcakes with Peanut Butter Buttercream Frosting

Name: Peanut Butter and Jelly Cupcakes with Peanut Butter Buttercream Frosting
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon vanilla flavoring; 3 teaspoons baking powder; 237 milliliters buttermilk; 907 grams confectioners sugar; 946 milliliters confectioners sugar; 4 eggs; 710 milliliters all-purpose flour; 473 milliliters granulated sugar; 1 jar or can grape jelly; 1 teaspoons kosher salt; 1 bag marshmallows; 59 milliliters oil; 142 grams peanut butter; 24 servings Chopped peanuts, for garnish; 454 grams unsalted butter; 2 sticks unsalted butter; 1 teaspoon all-vegetable shortening, such as Crisco

The recipe Peanut Butter and Jelly Cupcakes with Peanut Butter Buttercream Frosting could satisfy your American craving in roughly 35 minutes. One portion of this dish contains around 5g of protein, 30g of fat, and a total of 667 calories. This recipe serves 24. This recipe covers 6% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. Head to the store and pick up vanilla flavoring, butter, marshmallows, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. Peanut Butter & Jelly Cupcakes, Peanut Butter Cupcakes With Peanut Butter Frosting And Jelly, and Chocolate Cupcakes with Peanut Butter Buttercream Frosting are very similar to this recipe.

Instructions

For the cupcakes: Preheat the oven to 350 degrees F. Cream the granulated sugar and the butter until thoroughly mixed.

Ingredients you will need

Granulated Sugar

Cupcakes

Butter

Cream

Equipment you will use

Oven

Add the eggs one at a time.

Ingredients you will need

Egg

Add the oil and vanilla. Cream the batter until fluffy.

Ingredients you will need

Vanilla

Cream

Cooking Oil

Combine the flour, baking powder and salt in a separate bowl. Alternate mixing in the flour mixture and the buttermilk into the creamed mixture, until completely mixed. Distribute the batter into the cupcake liners.

Ingredients you will need

Baking Powder

Buttermilk

Cupcakes

All Purpose Flour

Salt

Equipment you will use

Muffin Liners

Bowl

Bake the cupcakes, about 12 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Mix the butter on high speed for 3 minutes.

Ingredients you will need

Butter

Add the vanilla flavoring on low speed. Slowly add the confectioners' sugar on low speed.

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Powdered Sugar

Vanilla

Mix in the peanut butter.

Ingredients you will need

Peanut Butter

Grease a microwave-safe bowl with the shortening.

Ingredients you will need

Shortening

Equipment you will use

Microwave

Bowl

Add the marshmallows and microwave on high for 30 second increments. Stir the marshmallows with a spatula between the time increments.

Ingredients you will need

Marshmallows

Equipment you will use

Microwave

Spatula

Mix in the confectioners' sugar until the consistency you desire is reached. Shape the marshmallow mixture into the desired shape using your hands.

Ingredients you will need

Powdered Sugar

Marshmallows

Squirt the jelly filling into the center of each cupcake. Pipe the peanut butter buttercream in a ring onto the top of each cupcake. Fill the center of each peanut butter buttercream ring with more jelly filling.

Ingredients you will need

Peanut Butter

Cupcakes

Jelly

Place the chopped peanuts on the outside ring of the peanut butter buttercream.

Ingredients you will need

Peanut Butter

Peanuts

Garnish each cupcake with the marshmallow worms.

Ingredients you will need

Marshmallows

Cupcakes

Equipment

Ingredients

Servings:

1teaspoon

vanilla flavoring 3teaspoons

baking powder 237milliliters

buttermilk 907grams

confectioners' sugar 946milliliters

confectioners' sugar 4

eggs 710milliliters

all-purpose flour 473milliliters

granulated sugar 1jar

or can grape jelly 1teaspoons

kosher salt 1bag

marshmallows 59milliliters

oil 142grams

peanut butter 24servings

Chopped peanuts, for garnish 454grams

unsalted butter 2sticks

unsalted butter 1teaspoon

all-vegetable shortening, such as Crisco

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "