PB&J Cupcakes

PB&J Cupcakes

Blogger, Catherine McCord of Weelicious shares a recipe.

Prep Time



Total Time






1 1/4
cups Gold Medal® all-purpose flour
teaspoons baking powder
teaspoon salt
cup creamy peanut butter (you can also use almond, cashew or sunflower butter)
large egg
tablespoons sugar
1 1/4
cups reduced-fat or whole milk
cup cream cheese, softened
cup strawberry jelly, jam or preserves
  1. Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
  2. In large bowl, mix flour, baking powder and salt; set aside.
  3. In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
  4. Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
  5. Fill paper baking cups 2/3 full with batter.
  6. 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.
  7. Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
  8. Spread each cupcake with frosting.
Makes 32 mini cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
"Coming up with this recipe was a happy accident. I was working on some exciting new peanut butter and jelly school lunch recipes and thought the idea of Peanut Butter Pancake Sandwiches (coming soon) with preserves in the middle sounded like something I would have flipped for as a kid. I ended up testing them several times to arrive at the perfect combination, but I still had a ton of batter leftover. I hate wasting food, but I was also too lazy to make 100 pancakes. So, just to see what would happen, I poured it all into mini muffin tins and popped them in the oven. I couldn’t believe the results. Why hadn’t I thought of this before! They had become the perfect “muffin” as Chloe called it or “cupcake” as Kenya chimed in. Inspired to take things one step further, I whisked together some strawberry preserves and cream cheese to make “icing” and—voilà—the Breakfast Cupcake was born! They’re light and fluffy like a pancake, and with the airy “frosting” it’s a treat that you can happily serve any time of day and your little one will adore them. The best part is that you’ll have a new good- morning surprise for your family, and they’ll never know these cupcakes aren’t loaded with sugar. Accidents happen, and aren’t they delicious!" - Catherine McCord

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 95mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 1g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.