Peanut Butter Cupcakes with Peanut Butter & Jelly Buttercream Frosting

Peanut butter and jelly is a classic combination loved by many, and these cupcakes are a delicious twist on that beloved flavor pairing.

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Peanut Butter Cupcakes with Peanut Butter & Jelly Buttercream Frosting

Cooking Method: Baking Cuisine: American, Bakery Courses: Anytime, Bakery, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Total Time 40 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 0.75 cup Granulated sugar
• 0.5 cup Creamy peanut butter
• 2 Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Milk
• 0.5 cup Peanut butter chips
• 0.5 cup Seedless raspberry jelly
• 2 cup Powdered sugar
• 0.5 cup Unsalted butter, softened
• 0.5 cup Creamy peanut butter
• 2 tablespoon Milk

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the softened butter, granulated sugar, and creamy peanut butter until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir in the peanut butter chips.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool completely.
9. In a small bowl, combine the seedless raspberry jelly with 1 tablespoon of water. Stir until smooth.
10. In a separate bowl, beat together the powdered sugar, softened butter, creamy peanut butter, and milk until smooth and creamy.
11. Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
12. Fill the holes with the raspberry jelly.
13. Pipe or spread the peanut butter and jelly buttercream frosting onto the cupcakes.
14. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 42g15%

Sugars 28g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.