Who doesn’t remember eating peanut butter and jelly sandwiches as a kid? And who doesn’t want to be a kid again? Ok, ok, maybe that’s just me. Why not make your kids some peanut butter and jelly cupcakes instead? Don’t forget the cold glass of milk! This recipe posted with thanks to our friends at Wilton.
Peanut Butter and Jelly Cupcakes
Ingredients:
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Cupcakes
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1 box (16.5 oz) Favorite Yellow Cake Mix
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3 eggs
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1 cup water
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1/3 cup creamy peanut butter
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3/4 cup grape jelly, divided
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Peanut Butter Buttercream Icing
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1/3 cup solid vegetable shortening
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1/2 cup butter, softened
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3/4 cup peanut butter
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1 teaspoon Wilton Pure Vanilla Extract
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4 cups sifted confectioners’ sugar (about 1 lb.)
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1/4 cup milk
Makes:
Makes about 24 cupcakes.
Instructions:
step 1
CupcakesPreheat oven to 350°F. Line muffin pan with baking cups.
step 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.
step 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.
step 4
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.
step 5
IcingIn 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.
step 6
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.