Ingredients for Peanut Butter And Jelly Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 ripe banana, mashed
- Eggs
- 3 cups powdered sugar
- 1 cup milk
- Vanilla Extract
- Raspberry Jelly
- Peanut Butter
- 4 ounces cream cheese, softened
- Powdered Sugar
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How to Make Peanut Butter And Jelly Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Mash 1 ripe banana and add it to the creamed butter mixture. Mix until combined. Add 2 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients in two additions, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Fill each muffin cup about halfway full with batter.
- Drop a rounded teaspoon of your favorite jelly (grape, strawberry, etc.) into the center of each cupcake.
- Top with remaining batter, ensuring the jelly is fully covered.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely in the muffin tin before frosting.
- While cupcakes are cooling, prepare the frosting:
- In a large bowl, beat together 1 cup (2 sticks) unsalted butter, 1 cup creamy peanut butter, and 4 ounces cream cheese (softened) until light and fluffy.
- Gradually add 3 cups powdered sugar, beating until combined. Add 1/2 tablespoon milk, then a few more drops if needed to reach desired consistency.
- Beat on high speed until frosting is light and fluffy.
- Frost the cooled cupcakes and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
139g
Fat
52g
Carbs
16g
