Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, peanut butter and jelly cupcakes. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

With National PB&J Day (in the US) just around the corner, I thought I would crack out this beauty of peanut butter and jelly cupcakes. Soft and fluffy peanut butter cakes with a secret jelly filling, topped with creamy peanut butter frosting, more jelly and a handful of honey roasted peanuts. It's everything you have ever wanted in one amazing cupcake.

peanut butter and jelly cupcakes is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. peanut butter and jelly cupcakes is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have peanut butter and jelly cupcakes using 17 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make peanut butter and jelly cupcakes:

1. Make ready 3/4 cup granulated sugar
2. Get 1/2 cup vegetable oil
3. Take 2 eggs
4. Take 2 tsp vanilla extract
5. Get 1 tbsp baking powder
6. Take 1 1/2 cup all purpose flour
7. Take 1/3 cup whole milk
8. Get 1 pinch salt
9. Prepare filling
10. Take 1 cup seedless jam
11. Make ready frosting
12. Take 2 cup powdered sugar
13. Take 1/2 cup unsalted butter at room temperature
14. Get 1 cup peanut butter
15. Prepare 8 oz cream cheese
16. Take 1/2 tsp vanilla extract
17. Take 1 tbsp milk

Place peanut butter and butter in a large mixing bowl. Beat with an electric mixer on medium until smooth. Stir remaining jelly until softened and. Meanwhile, prepare the peanut butter butter cream.

Steps to make peanut butter and jelly cupcakes:

1. Preheat your oven to 350°F.
2. Line a muffin tin with liners and set aside.
3. In a bowl, mix together the dry ingredients -flour, salt, & baking powder and set aside.
4. Add in half of the milk and half the dry ingredients and mix them to combine. Once they are mixed in, add in the remaining milk and dry ingredients and mix to incorporate. (do not over mix)
5. Using an ice cream scoop, fill the muffin tin and bake for about 20 minutes or until toothpick inserted into the center comes out clean.
6. Let them cool completely.
7. Fit a plain round pastry tip in a piping bag and fill it with jam.
8. Fit the tip far in the cupcake and squeeze out about 1 tbsp of jam in each one.
9. Let those sit while making the frosting.
10. In a bowl using an electric mixer, cream together the butter, peanut butter, cream cheese and vanilla until creamy and combined.
11. Add the powdered sugar and beat until well combined.
12. Fill frosting in a piping bag and frost each cupcake.
13. Springkle over some chopped peanuts or cookies (optional).
14. This recipe is inspired by Mrs. Laura Vitale

The peanut butter cupcakes have a strawberry jelly filling, peanut butter frosting, and a dollop of jelly on top! (This recipe for Peanut Butter and Jelly When I say I've been wanting to make these peanut butter and jelly cupcakes forever, I mean forever. Or for at least as long as Martha Stewart has had. The peanut butter-and-jelly cupcake has always been one of my favorite twists on the original; a playful treat that turns me back into a carefree kid. Add eggs, one at a time, beating well. The childhood favorite returns as a dessert!

So that’s going to wrap it up with this special food peanut butter and jelly cupcakes recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!