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PB&J cupcakes

I got this recipe from "How to eat a cupcake Blog." As you'll see in the photos of the unfrosted cupcakes, I injected the jelly in three holes rather than one. These cupcakes were also for my co-workers about a month ago. I brought them in for a Men's baby shower, they were a big hit.

Peanut Butter and Jelly Cupcakes
6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 jar jelly (any flavor)

1. Preheat the oven to 350 F. Insert 24 liners into a medium cupcake pan.
2. In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.
3. In a separate bowl combine the flour, baking powder, and salt.
4. Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.
5. Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan.
6. Once the cupcakes are cool, fill your piping bag with jelly. Insert your piping bag into the center of the cupcake and squeeze jelly into the cupcake.

Peanut Butter Frosting (this is the original recipe x1.5)
3/4 cup smooth or crunchy peanut butter
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined. Frost the cupcake. Drizzle with jelly on top.


... said...

Wow, these lovelies almost made up for the disappointment of not being able to see The Colbert Report from your above post!
Robb ;-)


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Englewood, Colorado, United States
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