Best 3 Peanut Butter And Jelly Cupcakes Recipes

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

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:

• 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!