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Recipes > Peanut Butter And Jelly Cupcakes

Peanut Butter and Jelly Cupcakes

Recipes > Peanut Butter And Jelly Cupcakes

Peanut Butter and Jelly Cupcakes

Recipe by RedmanShop

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RedManShop
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PB&J sandwiches are every child's favorite lunchtime choice. This nostalgic sweet treat will definitely steal the spotlight at your next party. Pair cupcakes with a cold glass of milk and enjoy!

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Prep

15 mins

Bake

18 - 20 min

Total

40 mins

Yield

24 cupcakes

Ingredients

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Cupcakes

  • Favorite Yellow Cake Mix — 1 box (16.5 oz)
  • Eggs — 3
  • Water — 1 cup
  • Creamy Peanut Butter — 1/3 cup
  • Grape Jelly — 3/4 cup, divided

Peanut Butter Buttercream Icing

  • Solid Vegetable Shortening — 1/3 cup
  • Butter, Softened — 1/2 cup
  • Peanut Butter — 3/4 cup
  • Pure Vanilla Extract — 1 teaspoon (4 oz.)
  • Sifted Confectioners’ Sugar — 4 cups
  • Milk — 1/4 cup

Featured Products

CAKE FLOUR 1KG (#1208)

CAKE FLOUR 1KG (#1208)

$3.45

LAKANTO CREAMY PEANUT BUTTER 375G (#106811)

LAKANTO CREAMY PEANUT BUTTER 375G (#106811)

$9.10

KONNYAKU JELLY POWDER 10G (#10696)

KONNYAKU JELLY POWDER 10G (#10696)

$2.25

PREMIUM SHORTENING 250G (#53005)

PREMIUM SHORTENING 250G (#53005)

$4.50

Instructions

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  1. Cupcakes: Preheat oven to 350°F. Line muffin pan with baking cups.
  2. In large bowl, beat yellow cake mix, eggs, water and peanut butter with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Fill baking cups 2/3 full with batter. Spoon 1 teaspoon jelly on top of batter in the center of each cup. Reserve remaining jelly for garnish.
  3. Bake 18-20 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
  4. Icing: In large bowl, beat shortening and butter with electric mixer until creamy. Add peanut butter, and vanilla. Gradually add sugar, one cup at a time, beating well at medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, a tablespoon at a time, and beat at medium speed until light and fluffy.Makes about 3 cups icing.
  5. To Assemble: Ice cupcakes with Peanut Butter Buttercream Icing; if desired, decorate with tip 21 swirls. In microwave-safe bowl, microwave remaining jelly on High 10-15 seconds; stir until smooth. Drizzle over cupcakes and sprinkle with peanuts.

Tips

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Baking School

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Submit your review
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Shop This Recipe

CAKE FLOUR 1KG (#1208)

3.45

ICING SUGAR SNOW WHITE 1KG (#1410)

3.95

UHT FULL CREAM MILK 3.5% 1L (#1938)

3.35

KONNYAKU JELLY POWDER 10G (#10696)

2.25

PREMIUM SHORTENING 250G (#53005)

4.50

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.00

REDMAN Butter Salted 250g (#68327)

5.40

LAKANTO CREAMY PEANUT BUTTER 375G (#106811)

9.10

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