Ingredients for Peanut Butter Jelly Filled Cupcakes
- All Purpose Flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Creamy Peanut Butter
- 1 large egg
- ½ cup milk
- ¼ cup (½ stick) unsalted butter, melted
- Strawberry Jelly
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How to Make Peanut Butter Jelly Filled Cupcakes
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, cream together ½ cup creamy peanut butter and 1 large egg until smooth.
- Gradually add ½ cup milk to the peanut butter mixture, mixing until combined. Then stir in ¼ cup (½ stick) melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter will be thick.
- Fill each muffin liner about ⅓ full with batter.
- Use your finger to create a small indentation in the center of each cupcake. Add 1 teaspoon of your favorite jelly to each indentation.
- Top with remaining batter, filling each cup about ⅔ full. Gently smooth the tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Peanut Butter Jelly Filled Cupcakes! (Careful, the jelly centers are HOT!)
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
55g
Fat
24g
Carbs
10g