Easiest Way to Cook Yummy peanut butter and jelly cupcakes

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. Why not make these for all the PB&J lovers in your life?

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. Sie können kochen peanut butter and jelly cupcakes using 17 ingredients and 14 steps. So geht's dir kochen dass.

Zutaten von peanut butter and jelly cupcakes

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

Meanwhile, prepare the peanut butter butter cream. 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. If you love penaut butter and jelly, you will love these.

peanut butter and jelly cupcakes Anweisung

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.

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. 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. 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.