Peanut Butter and Jelly Cupcake

Servings

12

Prep

15 min

Cook

20 min

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Cupcake

  • 1 3/4 cup ‏all-purpose flour
  • 3/4 tsp ‏baking powder
  • 1/2 tsp ‏salt
  • 1/4 tsp ‏baking soda
  • 1 1/3 cup ‏sugar
  • 1 1/2 stick ‏unsalted butter, softened
  • 2/3 cup ‏natural creamy peanut butter
  • 3 ‏egg
  • 1/2 cup ‏sour cream
  • 1/2 tsp ‏vanilla extract

Directions

  1. pre-heat oven to 350°
  2. line cupcake pan with 12 liners
  3. in a large bowl, combine flour, baking powder, salt, backing soda; set aside
  4. in stand mixer, cream butter and sugar
  5. add 1 egg at a time
  6. add sour cream and vanilla
  7. add peanut butter
  8. slowly add flour mixture
  9. thoroughly combine
  10. fill cupcakes 2/3 full
  11. bake for 17-25 minutes, until test comes out clean

Peanut Butter Frosting

  • 6 oz ‏cream cheese
  • 1/3 cup ‏powdered sugar
  • 1/2 tsp ‏salt
  • 1 cup ‏non-natural peanut butter
  • 1/2 tsp ‏vanilla extract
  • 1/2 cup ‏heavy cream

directions

  1. beat cream cheese and confectioners’ sugar with a mixer on medium speed.
  2. add salt
  3. add peanut butter
  4. add vanilla
  5. Whisk cream until soft peaks form
  6. fold into peanut butter mixture.
  7. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)

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