Pb&J Cupcakes
19 ingredients
9 steps
Ingredients
- FOR CUPCAKES
- 1-3/4 cup Flour
- 1 Tablespoon Baking Powder
- 1/4 teaspoons Salt
- 1-1/4 cup Dark Brown Sugar
- 6 Tablespoons Unsalted Butter, Room Temperature
- 1/3 cups Peanut Butter
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- 2 whole Large Eggs
- _____
- FOR FROSTING:
- 6 ounces, weight Soft Cream Cheese
- 1/2 cups Confectioners Sugar
- 1/2 teaspoons Salt
- 1 cup Peanut Butter (Not Natural Kind)
- 1/2 cups Heavy Cream
- 1/2 teaspoons Vanilla Extract
- 1/3 cups Grape Jelly For Filling
Directions
-
1Cupcake:
-
2Preheat oven to 350F. Lightly coat 12 muffin tins with cooking spray or use cupcake liners.
-
3Using a mixer with the paddle attachment, combine flour, baking powder, salt, and sugar in bowl, mix on medium speed for about 30 seconds.
-
4Next add butter, peanut butter, milk and vanilla. Mix on low speed for about 1 minute. Add your eggs and beat on med-high for about 2 minutes.
-
5Fill your prepared muffin tins almost to the top. Bake for about 3o min, when the tops are golden light brown and toothpick inserted comes out clean they are done.
-
6Frosting:
-
7Beat cream cheese and confectioner's sugar on medium speed until combined. Add salt, peanut butter, heavy cream and vanilla extract; beat until light and fluffy, about 2 minutes.
-
8Let cool completely and cut out small hole in top of cupcake. This is where you will fill it with your favorite jam and cover with frosting. I added a couple of drops of jam to the tops of frosted cupcake and kinda ran a fork through it. The vote here was yummy!
-
9Enjoy!
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