Ww Peanut Butter and Jelly Cupcakes Points+ 4

Name: Ww Peanut Butter and Jelly Cupcakes Points+ 4
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup light cream cheese, softened; ¼ cup creamy variety reduced-fat peanut butter; ¼ cup powdered sugar; 1 cup cake flour; 1 cup sugar; ½ cup unsweetened cocoa; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon table salt; ½ cup low-fat buttermilk; ⅓ cup canola oil; 1 large egg; 1 large egg white; 1 teaspoon vanilla extract; 1 ounce semisweet chocolate, melted and cooled; ½ cup reduced-sugar raspberry jam, seedless variety; ¼ cup unsalted dry roasted peanuts, chopped

Servings: persons

½ cup light cream cheese, softened
¼ cup creamy variety reduced-fat peanut butter
¼ cup powdered sugar
1 cup cake flour
1 cup sugar
½ cup unsweetened cocoa
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
½ cup low-fat buttermilk
⅓ cup canola oil
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 ounce semisweet chocolate, melted and cooled
½ cup reduced-sugar raspberry jam, seedless variety
¼ cup unsalted dry roasted peanuts, chopped

1
Preheat the oven to 350F Spray a 24-cup mini-muffin pan with nonstick spray.
2
To make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes.
3
Cover with plastic wrap; set aside.
4
To make the cupcakes, whisk together the cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a medium bowl.
5
Whisk together the buttermilk, oil, egg, egg white, and vanilla in a large bowl.
6
Whisk in the melted chocolate.
7
Add the flour mixture, stirring just until blended.
8
Fill each muffin cup two-thirds full with the batter.
9
Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
10
Let cool in the pan on a rack 10 minutes.
11
Remove the cupcakes from the pan and let cool completely on the rack.
12
Fit a small pastry bag with a plain medium tip and fill with the jam.
13
Carefully insert the pastry tip into the top of a cupcake.
14
Pipe in about 1 of teaspoon jam.
15
Repeat with the remaining cupcakes and jam.
16
With a small metal spatula, spread the frosting over the tops of the cupcakes; sprinkle with the peanuts.
17
Yields 1 cupcake per serving.

1190

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: ½ cup light cream cheese, softened, ¼ cup creamy variety reduced-fat peanut butter, ¼ cup powdered sugar, 1 cup cake flour, and more.

Yes, Ww Peanut Butter and Jelly Cupcakes Points+ 4 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.

That's it — enjoy your meal!