How to Prepare Yummy peanut butter and jelly cupcakes

peanut butter and jelly cupcakes. So peanut butter frosting, on top of a vanilla cupcake, filled with strawberry jelly. Now doesn't that sound like the quintessential lunchbox treat? This is a super simple frosting method if you ever want to try it.

Soft and fluffy peanut butter cakes with a secret jelly filling, topped with creamy peanut butter frosting, more jelly and a handful of honey roasted peanuts. It's everything you have ever wanted in one amazing cupcake. Why not make these for all the PB&J lovers in your life? You can have peanut butter and jelly cupcakes using 17 ingredients and 14 steps. Here is how you cook it.

Ingredients of peanut butter and jelly cupcakes

1. Prepare 3/4 cup of granulated sugar.
2. You need 1/2 cup of vegetable oil.
3. Prepare 2 of eggs.
4. You need 2 tsp of vanilla extract.
5. You need 1 tbsp of baking powder.
6. It's 1 1/2 cup of all purpose flour.
7. You need 1/3 cup of whole milk.
8. It's 1 pinch of salt.
9. You need of filling.
10. It's 1 cup of seedless jam.
11. You need of frosting.
12. Prepare 2 cup of powdered sugar.
13. You need 1/2 cup of unsalted butter at room temperature.
14. It's 1 cup of peanut butter.
15. It's 8 oz of cream cheese.
16. It's 1/2 tsp of vanilla extract.
17. Prepare 1 tbsp of milk.

The idea for Peanut Butter and Jelly Cupcakes has been filed away in my recipe notebook for months just waiting to debut in spectacular style. There is something very whimsical and nostalgic about these cupcakes that take me back to being a kid and noshing on PB&J sandwiches and Fruit Roll-Ups. These cupcakes are dense and peanut buttery. Strawberry jelly is squeezed inside of them then they are topped with a creamy peanut butter frosting and an extra dab of jelly.

peanut butter and jelly cupcakes instructions

1. Preheat your oven to 350°F..
2. Line a muffin tin with liners and set aside..
3. In a bowl, mix together the dry ingredients -flour, salt, & baking powder and set aside..
4. Add in half of the milk and half the dry ingredients and mix them to combine. Once they are mixed in, add in the remaining milk and dry ingredients and mix to incorporate. (do not over mix).
5. Using an ice cream scoop, fill the muffin tin and bake for about 20 minutes or until toothpick inserted into the center comes out clean..
6. Let them cool completely..
7. Fit a plain round pastry tip in a piping bag and fill it with jam..
8. Fit the tip far in the cupcake and squeeze out about 1 tbsp of jam in each one..
9. Let those sit while making the frosting..
10. In a bowl using an electric mixer, cream together the butter, peanut butter, cream cheese and vanilla until creamy and combined..
11. Add the powdered sugar and beat until well combined..
12. Fill frosting in a piping bag and frost each cupcake..
13. Springkle over some chopped peanuts or cookies (optional)..
14. This recipe is inspired by Mrs. Laura Vitale.

If you love penaut butter and jelly, you will love these. Healthy Peanut Butter & Jelly Cupcakes. If you make this healthy Peanut Butter and Jelly cupcake recipe, you can eat TWO AND A HALF cupcakes for the same calories as ONE of the original cupcakes. A tender, moist peanut butter cupcake filled with jelly and topped with a luscious, light peanut butter buttercream frosting. Peanut Butter and Jelly Cupcakes are a HUGE hit with the kids.