peanut butter and jelly cupcakes. With National PB&J Day (in the US) just around the corner, I thought I would crack out this beauty of peanut butter and jelly cupcakes. 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.

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Now doesn't that sound like the quintessential lunchbox treat? This is a super simple frosting method if you ever want to try it. From decadent Peanut Butter Trifles to Amber's Peanut Butter Snickeroos, I filled up the week with pure peanut butter goodness, so I knew I had to 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. We can cook peanut butter and jelly cupcakes using 17 components and 14 steps. Below is just how we accomplish.

Ingredients of peanut butter and jelly cupcakes

Instructions. 3/4 cup of granulated sugar.
Step by step. 1/2 cup of vegetable oil.
Instructions. 2 of eggs.
Detaile. 2 tsp of vanilla extract.
Directions. 1 tbsp of baking powder.
Step by step. 1 1/2 cup of all purpose flour.
Step by step. 1/3 cup of whole milk.
Detaile. 1 pinch of salt.
Directions. of filling.
Detaile. 1 cup of seedless jam.
Guidelines. of frosting.
Guidelines. 2 cup of powdered sugar.
Instructions. 1/2 cup of unsalted butter at room temperature.
Instructions. 1 cup of peanut butter.
Instructions. 8 oz of cream cheese.
Step by step. 1/2 tsp of vanilla extract.
Instructions. 1 tbsp of milk.

Place peanut butter and butter in a large mixing bowl. Beat with an electric mixer on medium until smooth. Stir remaining jelly until softened and. Meanwhile, prepare the peanut butter butter cream.

Guide To Make peanut butter and jelly cupcakes

Preheat your oven to 350°F..
Line a muffin tin with liners and set aside..
In a bowl, mix together the dry ingredients -flour, salt, & baking powder and set aside..
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).
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..
Let them cool completely..
Fit a plain round pastry tip in a piping bag and fill it with jam..
Fit the tip far in the cupcake and squeeze out about 1 tbsp of jam in each one..
Let those sit while making the frosting..
In a bowl using an electric mixer, cream together the butter, peanut butter, cream cheese and vanilla until creamy and combined..
Add the powdered sugar and beat until well combined..
Fill frosting in a piping bag and frost each cupcake..
Springkle over some chopped peanuts or cookies (optional)..
This recipe is inspired by Mrs. Laura Vitale.

The peanut butter cupcakes have a strawberry jelly filling, peanut butter frosting, and a dollop of jelly on top! (This recipe for Peanut Butter and Jelly When I say I've been wanting to make these peanut butter and jelly cupcakes forever, I mean forever. Or for at least as long as Martha Stewart has had. The peanut butter-and-jelly cupcake has always been one of my favorite twists on the original; a playful treat that turns me back into a carefree kid. Add eggs, one at a time, beating well. The childhood favorite returns as a dessert!

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