PB and J Cupcakes

Name: PB and J Cupcakes
Prep time: 30 min
Total time: 50 min
Yield: 2 dz.
Ingredients: 2 c. all-purpose flour; 2 tsp. baking powder; 1/2 c. butter; 1 1/2 c. granulated sugar; 1 c. sweetened, creamy peanut butter; 1 tsp. vanilla extract; 2 large eggs; 3/4 c. whole milk; 1 box confectioners' sugar; 3/4 c. strawberry, raspberry, or grape jam

Published: Apr 14, 2014

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peanut butter and jelly cupcakes with pink frosting and strawberries on top

Con Poulos

Yields:

2 dz.

Prep Time:

30 mins

Total Time:

50 mins

Kids, and kids-at-heart, will love these peanut butter cupcakes, topped with jam-infused frosting.

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Ingredients

Cupcakes

2 cups all-purpose flour
2 tsp. baking powder
1/2 cup butter
1 1/2 cups granulated sugar
1 cup sweetened, creamy peanut butter
1 tsp. vanilla extract
2 large eggs
3/4 cup whole milk

Frosting

1 box confectioners' sugar
1/2 cup butter
3/4 cup strawberry, raspberry, or grape jam

Directions

1. Step 1Preheat the oven to 350 degrees Fahrenheit. Line 24 standard muffin pan cups with liners.
2. Step 2Prepare cupcakes: In a medium bowl, whisk together the flour and baking powder. In a large bowl, with a mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until fluffy. Beat in the peanut butter and vanilla. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low; add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Spoon the batter into the prepared cups.
3. Step 3Bake the cupcakes for 20 minutes, or until a toothpick inserted in the center comes out clean, rotating the pans halfway through. Cool the cupcakes in the pans on a wire racks for 5 minutes, then remove them from the pans and let them cool completely on wire racks.
4. Step 4Meanwhile, prepare frosting: Beat the confectioners’ sugar, butter, and jam in a large bowl, with a mixer on low speed, until blended. Then, increase the speed to high and beat until light and fluffy. Spread the frosting on the cooled cupcakes.