Peanut Butter Jelly Cupcakes

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Peanut Butter & Jelly Cupcakes
yield: fourteen CUPCAKES
prep time:35 MINUTES


  • 1 as well as 3/4 cups (200g) cake flour1
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 loving cup (115g) unsalted butter, softened to room temperature
  • 1 loving cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract2
  • optional: seeds scraped from 1/2 of a vanilla bean
  • 1/2 loving cup (120g) full-fat sour cream3
  • 1/2 loving cup (120ml) whole milk3
  • about 1/4 loving cup your favorite jelly (any flavor!)

Peanut Butter Frosting

  1. 5 Tablespoons (75g) unsalted butter, softened to room temperature
  2. 1 loving cup (250g) creamy peanut butter
  3. 1 loving cup (120g) confectioners' sugar
  4. 1/3 loving cup (80ml) heavy cream
  5. 1 teaspoon vanilla extract
  6. � teaspoon salt
  7. optional: crushed peanuts for topping


  1. Preheat the oven to 350�F (177�C). Line a 12-cup muffin pan amongst cupcake liners. Line a 2nd pan amongst 2 liners - this recipe makes virtually fourteen cupcakes. Set aside.
  2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, as well as tabular array salt together. Set aside.
  3. Using a handheld or stand upward mixer fitted amongst a paddle attachment, rhythm out the butter on high speed until smoothen as well as creamy - virtually 1 minute. Add the carbohydrate as well as rhythm out on high speed for 2 minutes until creamed together. Scrape downward the sides as well as upward the bottom of the bowl amongst a safe spatula equally needed. Add the egg whites, vanilla extract, as well as vanilla edible bean (if using). Beat on medium-high speed until combined, thence rhythm out inward the sour cream. Scrape downward the sides as well as upward the bottom of the bowl equally needed. With the mixer on depression speed, add together the dry out ingredients until only incorporated. With the mixer even thence running on low, piece of cake pour inward the milk until combined. Do non overmix. You may ask to whisk it all past times manus to brand certain at that spot are no lumps at the bottom of the bowl. The batter volition survive slightly thick.
  4. Pour/spoon the batter into the liners - fill upward exclusively 2/3 amount to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted inward the oculus comes out clean. For around thirty mini cupcakes, bake for virtually 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely earlier filling as well as frosting.
  5. Fill the cupcakes: Using a precipitous knife, cutting a circle/hole into the oculus of the cupcake to create a footling steal virtually 3/4 inch deep. Place virtually 1 teaspoon of jelly within as well as exceed amongst the slice of cupcake you lot removed to seal it. See photos higher upward for visual. Repeat amongst all cupcakes.
  6. Make the frosting: Using a handheld or stand upward mixer fitted amongst a whisk attachment, rhythm out the softened butter on medium speed for 1 infinitesimal until completely smoothen as well as creamy. Add the peanut butter as well as rhythm out on medium-high speed until the 2 are combined. Add the confectioners' sugar, cream, vanilla extract, as well as salt. Beat on depression speed for virtually 20 seconds, thence gradually growth to high speed. Beat on high for 1 minute. Frost the cupcakes. I used a Wilton pipage tip #12 to frost.
  7. Make ahead tip: Cupcakes tin survive made ahead 1 twenty-four hours inward advance, covered, as well as stored at room temperature. Frosting tin also survive made 1 twenty-four hours inward advance, covered, as well as stored inward the fridge until laid to use. Leftover cupcakes proceed good covered tightly inward the fridge for iii days. Frosted or unfrosted cupcakes tin survive frozen upward to 2-3 months. Thaw overnight inward the refrigerator.

Recipe Notes:

  • If you lot cannot larn your hands on cake flour, you lot tin brand a DIY version from all-purpose flour as well as cornstarch. Measure 1 loving cup of all-purpose flour. Remove 2 Tablespoons. Mix inward 2 Tablespoons of cornstarch. This equals 1 loving cup of cake flour. I propose doing this twice, mixing it all upward inward 1 bowl thence removing 1/4 loving cup since you lot ask 1 as well as 3/4 cups inward this recipe.
  • For best flavor, pure vanilla extract is strongly recommended. If using imitation, growth to 1 Tablespoon (3 teaspoons).
  • Whole milk as well as sour cream are strongly recommended for the best gustation as well as texture. H5N1 amount fatty evidently yogurt would function instead, though the cupcakes may non survive equally light. Same goes amongst a lower fatty milk. I propose both of these ingredients are at room temperature thence they mix easier into the batter.

Peanut Butter Jelly Cupcakes Rating: 4.5 Diposkan Oleh: First House