PB&J CUPCAKES

PB&J Cupcakes image

We added creamy peanut butter to Betty Crocker™ Super Moist™ yellow cake batter to make these yummy peanut butter cupcakes that are topped with a peanut-butter-and-jelly-infused frosting.

Categories Dessert

Time 1h15m

Yield 32

Number Of Ingredients 9

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup creamy peanut butter (you can also use almond, cashew or sunflower butter)
1 large egg
2 tablespoons sugar
1 1/4 cups reduced-fat or whole milk
1/2 cup cream cheese, softened
1/4 cup strawberry jelly, jam or preserves

Steps:

Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
In large bowl, mix flour, baking powder and salt; set aside.
In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
Fill paper baking cups 2/3 full with batter.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
Spread each cupcake with frosting.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 3 g, TransFat 0 g