Peanut Butter and Jelly Cupcakes
- 1 1/2 cups whole wheat or all-purpose flour (See Notes)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup creamy salted peanut butter (See Notes)
- 4 tablespoons unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup grape jelly
- 8 ounces cream cheese, cut into small pieces and at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup confectioners' sugar
- 1 cup creamy salted peanut butter (See Notes)
- This recipe is vegetarian
- Condiments
- Grape jelly (1/2 cup)
- Peanut butter, creamy salted (1 3/4 cup)
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
- Brown sugar, packed light (1 cup)
- Confectioners' sugar (1/2 cup)
- Salt (1 teaspoon)
- Vanilla, pure (2 1/2 teaspoons)
- Whole wheat or all-purpose flour (1 1/2 cups)
- Dairy
- Butter, unsalted (8 tablespoons)
- Cream cheese (8 ounces)
- Milk (3/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 12, 2011 (1 year ago).
38 people saved this recipe.
