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Peanut Butter & Jelly Cupcakes

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You're thinking: Hmmm, if only PB&J could be a REAL dessert. Wish granted. (Peanut butter frosting? Yes!)

  • 1½ cups of flour
  • 1½ tsp of baking powder
  • ½ tsp salt
  • 1 stick of butter, unsalted and softened
  • 1 cup of sugar
  • 1 tsp of vanilla extract
  • 2 large eggs
  • ½ cup of whole milk
  • ¾ cup strawberry jam or preserves
  • 2 cups of peanut butter frosting
  • 1
    Preheat oven to 350 degrees. Line 12 muffin cups with paper baking cups.
  • 2
    In a large bowl, sift together flour, baking powder, and salt and set aside.
  • 3
    In a separate bowl, cream together the butter, sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating well after each addition, then add milk. Slowly add the flour mixture and combine until the batter is uniform. Do not over mix.
  • 4
    Fill each cupcake liner halfway with batter. Drop a tablespoon of the jam in the center of each cupcake and then top with more batter so that they are a little more than three-quarters full.
  • 5
    Bake for 20 minutes, or until the cupcakes spring back when touched lightly. Let them cool completely before icing with Peanut Butter Frosting.

© Lee Zalben, forward by Jerry Seinfeld 2005
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