Peanut Butter and Jelly Cupcakes

Corporate catering Centurion | The Real Food Co

Peanut Butter and Jelly Cupcakes.

12-cup muffin tin
paper or aluminum cupcake liners
electric mixer
cooling rack
squeeze bottle

For the cupcakes:
1 1/2 cups whole wheat or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup creamy peanut butter
4 tablespoons salted butter, at room temperature
1 cup packed light brown sugar
2 large eggs, at room temperature
3/4 cup milk, at room temperature
2 teaspoons pure vanilla extract
1/2 cup grape jam

For the frosting:
230g cream cheese, cut into small pieces and at room temperature
4 tablespoons salted butter, at room temperature
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar
1 cup creamy peanut butter

How to

For the cupcakes:
Adjust oven rack to middle position and preheat oven to 180C. Line 12-cup muffin tin with cupcake liners.
Whisk flour, baking powder, and salt together in medium bowl.

Beat peanut butter, butter, and brown sugar in large bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Add vanilla. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.

Divide batter equally among cups in prepared muffin tin.
Bake 20 to 25 minutes, rotating tin halfway through baking, until a cake tester comes out clean when i

This article uses material from the Peanut Butter and Jelly Cupcakes article on the Healthy Recipes wiki at Wikia.

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