PB&J Cupcakes

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

  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 32

Ingredients

Cupcakes

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

Frosting

1/2
cup cream cheese, softened
1/4
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.

Expert Tips

"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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
95mg
95%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
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.