Pb&J Cupcakes Recipe

Name: Pb&J Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CUPCAKES; 1-3/4 cup Flour; 1 Tablespoon Baking Powder; 1/4 teaspoons Salt; 1-1/4 cup Dark Brown Sugar; 6 Tablespoons Unsalted Butter, Room Temperature; 1/3 cups Peanut Butter; 1 cup Milk; 1 teaspoon Vanilla Extract; 2 whole Large Eggs; _____; FOR FROSTING:; 6 ounces, weight Soft Cream Cheese; 1/2 cups Confectioners Sugar; 1/2 teaspoons Salt; 1 cup Peanut Butter (Not Natural Kind); 1/2 cups Heavy Cream; 1/2 teaspoons Vanilla Extract; 1/3 cups Grape Jelly For Filling

Servings: persons

FOR CUPCAKES
1-3/4 cup Flour
1 Tablespoon Baking Powder
1/4 teaspoons Salt
1-1/4 cup Dark Brown Sugar
6 Tablespoons Unsalted Butter, Room Temperature
1/3 cups Peanut Butter
1 cup Milk
1 teaspoon Vanilla Extract
2 whole Large Eggs
_____
FOR FROSTING:
6 ounces, weight Soft Cream Cheese
1/2 cups Confectioners Sugar
1/2 teaspoons Salt
1 cup Peanut Butter (Not Natural Kind)
1/2 cups Heavy Cream
1/2 teaspoons Vanilla Extract
1/3 cups Grape Jelly For Filling

1
Cupcake:
2
Preheat oven to 350F. Lightly coat 12 muffin tins with cooking spray or use cupcake liners.
3
Using a mixer with the paddle attachment, combine flour, baking powder, salt, and sugar in bowl, mix on medium speed for about 30 seconds.
4
Next add butter, peanut butter, milk and vanilla. Mix on low speed for about 1 minute. Add your eggs and beat on med-high for about 2 minutes.
5
Fill your prepared muffin tins almost to the top. Bake for about 3o min, when the tops are golden light brown and toothpick inserted comes out clean they are done.
6
Frosting:
7
Beat cream cheese and confectioner's sugar on medium speed until combined. Add salt, peanut butter, heavy cream and vanilla extract; beat until light and fluffy, about 2 minutes.
8
Let cool completely and cut out small hole in top of cupcake. This is where you will fill it with your favorite jam and cover with frosting. I added a couple of drops of jam to the tops of frosted cupcake and kinda ran a fork through it. The vote here was yummy!
9
Enjoy!

1282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR CUPCAKES, 1-3/4 cup Flour, 1 Tablespoon Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Pb&J Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pb&J Cupcakes

How did you like this recipe?

Frequently Asked Questions