Monday, September 20, 2010

Peanut Butter and Jelly Filled Cupcakes

Yield: 1 dozen yummy cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes

For cupcakes:
1 ¾ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup organic unsalted butter (1 stick), room temperature
1 cup all natural granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
¾ cup whole milk
1 cup seedless jam

For frosting:
½ cup organic unsalted butter (1 stick), room temperature
1 cup smooth peanut butter
4 ounces cream cheese, room temperature
4 cups confectioners’ sugar
Candy sprinkles, optional

Preheat the oven to 350°. Place liners into a 12-cup cup cake pan. Whisk the flour, baking powder and salt together in a small bowl. Use an electric mixer to combine ½ cup butter and granulated sugar until fluffy. Add the eggs one at a time. Add the vanilla extract and milk.

Pour in the flour and mix until just combined. Use an ice cream scoop to place the batter into the pan. Bake until a tester inserted into the cup cake comes out clean, about 20 minutes. Cool in the pan for 10 minutes and then cool completely on a rack.

Fill a pastry bag or squirt bottle with jam. Insert the tip into the center of the cupcake. Gently squeeze about a tablespoon of jelly into each one.

Use an electric mixer to combine the remaining ½ cup butter, peanut butter and cream cheese. Add the confectioners’ sugar in batches and combine until smooth. If the frosting is too thick, you can add a tablespoon of milk.

Spread the frosting over the cupcakes. Garnish with candy sprinkles.

1 comment:

Online Bakery said...

wow. glad that you posted the recipe. I can't wait to make my own.Buy Cakes

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