Best Peanut Butter And Jelly Cupcakes Recipes

PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• Put an oven rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with cupcake liners.
• In the bowl of a stand mixer, add the butter and sugar and beat until light and fluffy, about 3 to 4 minutes.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.
• Add the sour cream to the butter and sugar mixture and continue to beat until incorporated. Add the eggs and yolk, 1 at a time, beating until thoroughly mixed into the batter. Add in the vanilla and continue to mix. Slowly add the dry ingredients, in increments, and mix until combined.
• Scoop the batter into the cupcake liners to fill 3/4 of the way. Put in the oven and bake until the cupcakes are a pale gold color and a cake tester comes out clean, about for 18 to 20 minutes. Remove the cupcakes from the oven and let cool in the tins for 5 minutes. Remove to a wire rack to cool completely before frosting and filling.
• Meanwhile, fit a plain pastry tip to the bottom of a gallon-sized resealable plastic bag and fill with strawberry jelly. Once the cupcakes are cool, insert the tip far into the cupcake and slowly squeeze in about 1 tablespoon or so of jam. Be careful not to overfill the cupcakes or they will crumble and explode. Repeat with the remaining cupcakes. Frost the cupcakes with the Peanut Butter Cream Cheese Frosting using a pastry bag and a star tip. Sprinkle lightly with the confetti sprinkles and serve.
• In a large bowl, add the cream cheese and butter. Beat until well combined, then add the vanilla and peanut butter and beat until well mixed. Slowly add the confectioners' sugar and beat until well incorporated.

PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in peanut butter. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Mix sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

PEANUT BUTTER AND JELLY CUPCAKES WITH PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Cream the granulated sugar and the butter until thoroughly mixed. Add the eggs one at a time. Add the oil and vanilla. Cream the batter until fluffy.
• Combine the flour, baking powder and salt in a separate bowl. Alternate mixing in the flour mixture and the buttermilk into the creamed mixture, until completely mixed. Distribute the batter into the cupcake liners. Bake the cupcakes, about 12 minutes.
• For the peanut butter buttercream: Mix the butter on high speed for 3 minutes. Add the vanilla flavoring on low speed. Slowly add the confectioners' sugar on low speed. Mix in the peanut butter.
• Grease a microwave-safe bowl with the shortening. Add the marshmallows and microwave on high for 30 second increments. Stir the marshmallows with a spatula between the time increments. Mix in the confectioners' sugar until the consistency you desire is reached. Shape the marshmallow mixture into the desired shape using your hands.
• Squirt the jelly filling into the center of each cupcake. Pipe the peanut butter buttercream in a ring onto the top of each cupcake. Fill the center of each peanut butter buttercream ring with more jelly filling. Place the chopped peanuts on the outside ring of the peanut butter buttercream. Garnish each cupcake with the marshmallow worms.

PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Add dry pudding mix, 2/3 cup peanut butter and sour cream; mix well. Spoon into 24 paper-lined muffin cups.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Mix remaining peanut butter and frosting in medium bowl with whisk until blended. Stir in COOL WHIP; spread onto cupcakes. Top with jelly.

PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• Preheat the oven to 350˚F. Line a cupcake pan with paper wrappers.
• Using a standard-size ice cream scoop or a 1/4 cup measure, scoop the Vanilla Cake batter into the prepared pan.
• Bake for 20 to 22 minutes, rotating the pan once halfway through, until the edges of the cupcakes are golden brown and the centers of the cupcakes spring back to the touch.
• Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
• Repeat this process to bake the remaining batter, as necessary.
• While the cupcakes are baking and cooling, prepare the Peanut Butter Icing, if you have not already done so. Set it aside.
• Once the cupcakes are at room temperature, use an offset spatula or a butter knife to spread a thin layer of raspberry jelly across the top of each cupcake. Reserve the remaining jelly.
• Fit a pastry bag with a large star tip and fill it with Peanut Butter Icing. Pipe rosettes on each cupcake (see Filling a Pastry Bag and Piping, page 11). Repeat until all the cupcakes have been iced.
• Using a squeeze bottle or small offset spatula, place a small dot of the remaining raspberry jelly in the middle of the top of each iced cupcake.
• Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature before serving.
• Polish your look
• To create a Peanut Butter and Jelly Cake, use the same technique as the Strawberry Vanilla Cake recipe (page 117) to spread the jelly between layers, and ice the cake with Peanut Butter Icing.

CHOCOLATE PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• In a medium bowl, cream together the sugars and oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour, cocoa powder, baking soda and salt. Add to the creamed mixture and mix well. Stir in the milk and peanut butter until the batter is smooth. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the mousse frosting: Using an electric mixer, beat the peanut butter and cream cheese in a large bowl to blend. Add the powdered sugar and vanilla and beat until well blended. Using clean, dry beaters, beat the whipping cream in a medium bowl until stiff peaks form. Fold into the peanut butter mixture in four additions.
• To assemble: You will need to utilize a small teaspoon or butter knife to cut out the center of the cupcakes. Once you have removed about 1/2 inch of the center, add some jelly to the middle of the cupcake directly from the jar. It is easier to use the jelly that comes in a squeezable container or you may just use a small spoon.
• Top the cupcakes with peanut butter mousse frosting.

PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• 1. Preheat oven to 350 and line cupcake tins with cupcake papers. This recipe makes 24 so you'll need 2 tins.
• 2. Combine first 4 ingredients in mixing bowl, beat on low for 1 minute to combine ingredients, then beat on medium speed for 3 minutes. Batter will be thick.
• 3. Now fill cupcake papers approx. 2/3 full, I use a 2-inch cookie scoop level full so I get nice uniform sized cupcakes.
• 4. Bake for 20 to 22 minutes until light brown and tops spring back when tapped.
• 5. Remove from oven and allow to cool.
• 6. Using a small knife, make a 1/2" wide circle cut going about 3/4" into the center of the cupcake.
• 7. Remove the cake from that opening. (Wilton also makes a small tool for removing the center that is quick and easy to use.)
• 8. Repeat on all cupcakes.
• 9. Fill a disposible pastry bag or a Ziploc with jam or filling. Cut the tip off leaving a 1/4 inch opening.
• 10. Now fill each opening on the top of the cupcakes with the jam, filling just to the top of the cupcake, do not over fill. Set aside and make your icing.
• 11. In mixing bowl combine butter, shortening and peanut butter, using flat paddle mix ingredients together until well blended and smooth.
• 12. Now add sifted powdered sugar and meringue powder (if you're using it) and blend in on low speed until it's incorporated. Add vanilla and half and half, one tablespoon at a time, just until icing is creamy and spreadable. If you need more than 4 tablespoons go ahead and add more, but I find 4 tablespoons (1/4 cup) is perfect. Beat on medium speed for 10 minutes to get a nice creamy icing.
• 13. Ice filled cupcakes using either a pastry bag or a knife. Store cupcakes in an airtight container in the fridge. Remove from fridge and let sit for a half hour or so before serving. Now just enjoy!

PEANUT BUTTER AND JELLY CUPCAKES

Steps:

• Line muffin tins with cupcake papers and preheat oven to 350.
• Empty cake mix into a large bowl.
• Add 1 to 1 1/4 c peanut butter to mix.
• Mix on medium speed till crumbly.
• Pour water into this mix.
• Add the three eggs.
• Mix batter until smooth.
• Pour into paper lined muffin pan, filling each only 1/3 full.
• Add 1 tsp jam or preserves to top of each.
• Fill with remaining batter over the jam.
• Bake in oven for about 20 minutes or until toothpick comes out clean.
• Allow cupcakes to cool completely.
• In a small bowl mix fluffy white icing and peanut butter to taste.
• Put icing into pastry bag or decorating tube and pipe onto each cupcake, warm jam in microwave and using thin tip on pastry bag or a small hole in a plastic baggie pipe the warm jam over the frosting.
• I also used chocolate icing and M&M's as per my son's request, lol.
• ENJOY!

PEANUT BUTTER AND JELLY CUPCAKES RECIPE - (4.5/5)

Steps:

• For the Cake: Center a rack in the oven to 350 degrees F. Line cupcake tins with paper liners or spray with non-stick cooking spray. In a large bowl, sift together the flour, baking powder and salt. In a medium bowl, whisk together the milk and egg whites. Place the sugar and butter into the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the vanilla, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack. Once cupcakes have cooled, hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. Fill the center of each cupcake with a dollop of jelly or jam in your favorite flavor. For the Peanut Butter Buttercream: In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner's sugar, and continue mixing until well blended. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy Pipe frosting onto cooled cupcakes and finish with a dollop of jelly or jam. Notes: Frosting was piped onto cupcakes using the large round tip from Bake It Pretty. Cupcakes are best served the day they are made, but will store in a sealed container within the refrigerator for two days. Cake recipe adapted from Dorie Greenspan