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PB&J Cupcakes

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Catherine McCord
Updated Jan 26, 2011
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We added creamy peanut butter to Betty Crocker™ Super Moist™ yellow cake batter to make these yummy peanut butter cupcakes that are topped with a peanut-butter-and-jelly-infused frosting.

PB&J Cupcakes

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 32
  • Ingredients 9
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
  • Step 
    2
    In large bowl, mix flour, baking powder and salt; set aside.
  • Step 
    3
    In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
  • Step 
    4
    Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
  • Step 
    5
    Fill paper baking cups 2/3 full with batter.
  • Step 
    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.
  • Step 
    7
    Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
  • Step 
    8
    Spread each cupcake with frosting.

Nutrition

60 Calories
2 1/2g Total Fat
1g Protein
7g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
95mg
4%
Potassium
40mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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