PEANUT BUTTER AND JELLY CUPCAKES RECIPE
When I was a little girl I remember my Mom making them for me all the time. In college, I pretty much relied on PB&Js to survive. Now as an adult I still enjoy them nearly as often as I did as a child, and serve them to my family the same way my mother did.
And of course, I love to make amazing PB&J treats – like these Peanut Butter & Jelly Cupcakes. Be sure to check out the recipe at the bottom!
CUPCAKE INGREDIENTS
- 2/3 cup butter, softened
- 1 cup sugar
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 2 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- Smuckers Jelly (any flavor)
PEANUT BUTTER BUTTERCREAM FROSTING
- 1/2 cup butter
- 1 cup Jif creamy peanut butter
- 4 cups confectioners’ sugar
- 1/3 cup cream
CUPCAKES DIRECTIONS
- Preheat oven to 350° F. Line a muffin pan with 12 paper baking cups.
- In a large bowl, mix butter and sugar with an electric mixer until light and fluffy (about 5 minutes).
- Add the eggs, one at a time, then the vanilla and milk,
- Add the flour and baking powder slowly, blending until just combined.
- Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed (about 18 to 20 minutes). Remove from oven and let cool in pan on a wire rack.
- Once cupcakes have cooled completely, cut a round plug out of each cupcake with a cupcake corer or sharp knife. Pipe or spoon jelly into each cupcake center. (You can also add jelly to a piping bag then push the tip into each cupcake top, piping jelly into the center. Be sure not to overfill or the cupcake will fall apart!)
FROSTING DIRECTIONS
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