I’ve been a baking machine this week! I’ve make 4 different kinds of cupcakes and something else I will also share later, in the span of 3 days. Needless to say, my feet hurt & my kitchen is still a bit of a mess. Ok, that’s a lie. It’s a horrendous mess that I am putting off to clean again 🙂
My niece’s 2nd birthday was yesterday and I had a couple of different cupcakes in mind, but decide to go with just one kind to save my sanity a little bit. These Peanut Butter & Jelly cupcakes are SO good and so fun – and they really do taste like the sammich, well, just a little bit sweeter (but not much!). I used a different frosting recipe than what was called for (I already have a PB frosting recipe that I love), so maybe I will try the frosting from the original recipe next time.
My nieces’ birthday was at the local zoo, so I went with a little bit of a outdoorsy/woodland them. A good excuse for me to use the adorable deer toppers 🙂
Peanut Butter & Jelly Cupcakes
Original recipe from carrotsnchocolate
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
4 eggs, room temperature
1 cup creamy peanut butter
1 tsp vanilla
1/4 tsp salt
4 tsp baking powder
2-1/2 cups flour
1 cup milk
fruit jelly (I used grape, of course)
Preheat oven to 350 and line cupcake pans with liners.
In a bowl of a stand mixer fitted with the paddle attachment, cream butter, peanut butter and sugar on medium-high speed for 2-3 minutes. Reduce speed to medium-low and add eggs one at a time. Add vanilla and mix until combined.
In a separate bowl, mix together flour, salt and baking powder. In 3 parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Mix until just combined.
Fill each liner about 2/3 full and make a tiny “well” in the center of each. Add a teaspoon of jelly to the middle of each one and put a dallop of batter to cover (doesn’t need to fully cover the jelly).
Bake for about 20 minutes. When done, let cool in pans for 10 minutes, then remove and place on wire racks to cool completely. Meanwhile, make the frosting.
Peanut Butter Cream Cheese Frosting
8 oz. cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
1/2 cup creamy peanut butter
3-1/4 cups powdered sugar
1 cup cool whip
On medium speed, blend cream cheese, butter and peanut butter until smooth and blended. Reduce to low speed and slowly add in the powdered sugar. Add the cool whip and beat until smooth and creamy.
Top cooled cupcakes with frosting and devour with a big glass of milk. So good.