Ingredients for Jelly Filled Pound Cake Cupcakes With Peanut Butter Frosting
- Yellow Cake Mix
- Sour Cream
- 4 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup milk
- 1 cup grape jelly or your favorite jelly
- Cream Cheese
- Creamy Peanut Butter
- 3 cups powdered sugar
- Peanut Butter Chips
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How to Make Jelly Filled Pound Cake Cupcakes With Peanut Butter Frosting
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about halfway.
- Spoon about 1 teaspoon of jelly into the center of each cupcake.
- Top with the remaining batter, filling the cups almost to the top.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the peanut butter frosting: In a medium bowl, beat together the butter and peanut butter until smooth. Gradually add the powdered sugar and milk, beating until light and fluffy.
- Once the cupcakes are completely cool, frost them with the peanut butter frosting.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
144g
Fat
48g
Carbs
15g
