Peanut Butter and Jelly Cupcakes
Peanut Butter and Jelly Cupcakes is an American recipe that serves 12. This side dish has 428 calories, 10g of protein, and 23g of fat per serving. For 68 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires baking powder, eggs, grape jelly, and whole wheat flour. 305 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. Try Peanut Butter & Jelly Cupcakes , Peanut Butter and Jelly Cupcakes with Peanut Butter Buttercream Frosting, and Peanut Butter and Jelly Cupcakes for similar recipes.
Servings: 12
Ingredients:
1 1/2 teaspoons baking powder
1/2 cup confectioners' sugar
8 ounces cream cheese, cut into small pieces and at room temperature
1 cup creamy salted peanut butter (See Notes)
2 large eggs, at room temperature
1/2 cup grape jelly
1 cup packed light brown sugar
3/4 cup milk, at room temperature
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups whole wheat or all-purpose flour (See Notes)
Equipment:
muffin liners
muffin tray
oven
whisk
bowl
spatula
wire rack
Cooking instruction summary:
Procedures 1 For the cupcakes: Adjust oven rack to middle position and preheat oven to 350°. Line 12-cup muffin tin with cupcake liners. 2 Whisk flour, baking powder, and salt together in medium bowl. 3 Beat peanut butter, butter, and brown sugar in large bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition. 4 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. Add vanilla. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. 5 Divide batter equally among cups in prepared muffin tin. 6 Bake 20 to 25 minutes, rotating tin halfway through baking, until a cake tester comes out clean when inserted in center of cupcakes. 7 Transfer tin to cooling rack and cool cupcakes in tin 10 minutes. Transfer cupcakes directly to cooling rack and cool completely, about 1 hour. 8 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. 9 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. 10 Add peanut butter and whip just until combined, about 30 seconds. 11 Frost cupcakes and serve.
Step by step:
1. For the cupcakes: Adjust oven rack to middle position and preheat oven to 350°. Line 12-cup muffin tin with cupcake liners.
2. Whisk flour, baking powder, and salt together in medium bowl.
3. Beat peanut butter, butter, and brown sugar in large bowl on medium speed until creamy, about 2 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. 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.
6. Add vanilla. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.
7. Divide batter equally among cups in prepared muffin tin.
8. Bake 20 to 25 minutes, rotating tin halfway through baking, until a cake tester comes out clean when inserted in center of cupcakes.
9. Transfer tin to cooling rack and cool cupcakes in tin 10 minutes.
10. Transfer cupcakes directly to cooling rack and cool completely, about 1 hour.
11. 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.
12. 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.
13. Add peanut butter and whip just until combined, about 30 seconds.
14. Frost cupcakes and serve.
Nutrition Information:
covered percent of daily need
