I’m not going to lie, peanut butter and jelly, without the crust, is one of my all-time favorite foods (right behind cereal). I love baking cupcakes and peanut butter and jelly sandwiches, so I had to try to make these cupcakes. They were actually pretty good! I just made a yellow cupcake, filled it with jelly, iced it with peanut butter frosting, and put a little bit of jelly on top! They turned out great! Check it out!
Ingredients – Yellow Cake (You can also use a mix that you buy at the supermarket.)
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2 cups sugar
1 1/4 teaspoons vanilla extract
4 tablespoons of applesauce* (4 eggs if you do not want to use applesauce)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Regular or silver cupcake paper liners (Makes about 18 cupcakes)
*I use applesauce because it makes them moister!
Directions:
Preheat the oven to 350 degrees F. In a mixer, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add in the vanilla and applesauce (eggs) and mix well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full (I like to use a big cookie dough scooper or ice cream scooper from Pampered Chef). Bake until for about 18 to 23 minutes (the applesauce makes them cook faster; if using eggs, bake 20-25 minutes). Set aside to cool.
Ingredients - Peanut Butter Frosting (I can’t remember if I doubled this for the cupcakes.)
1/2 cup butter, softened
1 cup creamy peanut butter (I use organic so it doesn’t taste processed.)
3 tablespoons milk, or as needed
2 cups confectioners' sugar
Directions:
Place the butter and peanut butter into a bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, add the milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick. Beat for at least 3 minutes for it to get nice and fluffy.
Bake the cupcakes. Let them cool. Using a squeeze bottle, squeeze the jelly (store bought) into the center of the cupcakes (squeeze for about five seconds until the jelly starts to pop out of the cupcake a little bit). Using a pastry bag or a freezer bag with a corner cut off, frost the cupcakes with the frosting. Have fun, tell me how it goes!