Peanut Butter and Jelly Cupcake

Peanut Butter and Jelly Cupcake

Servings

12

Prep

15 min

Cook

20 min

Cupcake

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

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

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

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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