Peanut Butter and Jelly Cupcakes
These peanut butter and jelly cupcakes are a sweet twist on a classic flavor combination.
Servings: 22
Equipment
Ingredients
- 1 (13.25 ounce) box yellow cake mix* plus ingredients listed on the box
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk or as needed
- ½ cup grape jelly or jelly/jam of choice
Instructions
- Prepare and bake cake mix according to package directions to make 22 cupcakes. Allow to cool completely.
- In a large bowl, beat peanut butter and softened butter with a hand mixer on medium speed until smooth. Slowly mix in powdered sugar and vanilla. Gradually add milk, 1 tablespoon at a time, until a pipeable consistency is reached.
- Spread a thin layer of icing over the top of each cupcake to prevent the jelly from soaking through (It just needs to cover the center of the cupcake).
- Using a piping bag (or ziptop bag with the corner cut off), pipe peanut butter icing around the outside edge of each cupcake, making a nest shape.
- Spoon 1 tablespoon of jelly into each nest.
Notes
*Instead of cake mix, use your favorite cupcake recipe or purchase premade, undecorated cupcakes.
Keep leftovers in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to absorb excess moisture.
Nutrition
Calories: 308kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 182mg | Potassium: 100mg | Fiber: 1g | Sugar: 31g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg