Easiest Way to Prepare Delicious Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes. Line muffin pan with baking cups. In the bowl of a stand mixer, add the butter and sugar and beat. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together.

Add your vanilla and mix briefly. Make a small indentation in center of frosting on each cupcake with back of spoon. In a medium bowl, whisk together the flour and baking powder. You can cook Peanut Butter and Jelly Cupcakes using 16 ingredients and 17 steps. Here is how you cook it.

Ingredients of Peanut Butter and Jelly Cupcakes

1. You need 8 tbsp of unsalted butter,room temp..
2. You need 1 cup of granulated sugar.
3. Prepare 1 1/2 cup of unbleached all purpose flour.
4. It's 1 1/2 tsp of baking powder.
5. It's 1/2 tsp of table salt.
6. Prepare 1/2 cup of sour cream.
7. It's 2 large of eggs room temp.
8. You need 1 large of egg yolk room temp.
9. Prepare 2 tsp of vanilla extract.
10. It's 1 cup of straw berry jelly.
11. Prepare 1 of frosting ingr.
12. It's 1 packages of cream cheese room temp.
13. Prepare 4 tbsp of unsalted butter room temp.
14. It's 1 tsp of vanilla extract.
15. It's 1 cup of creamy peanut butter.
16. You need 1 1/2 cup of confectioners sugar.

Beat in the peanut butter and vanilla. Sift together the dry ingredients and give them a good whisk. Cream the butter, peanut butter and sugar, then mix in the rest of the wet ingredients, eggs, milk, vanilla etc. Slowly add the wet ingredients to the dry, mixing until just combined.

Peanut Butter and Jelly Cupcakes instructions

1. preheat oven to 350°F. line a standard 12 cup muffin tin with cupcake liners.
2. in the bowl of a stand mixer,add the butter and sugar and beat until light and fluffy,about 3 to4 minutes..
3. in a medium bowl whisk together,flour,baking powder,and salt..
4. add the sour cream to the butter and sugar mixture continue to beat until incorporated..
5. add the eggs and yolk,1at a time,beating until thoroghly mixed into the batter..
6. add the vanilla and continue to mix. slowly add the dry ingredients,in increments,and mix until combined..
7. scoop the batter into cupcake liners to fill abot 3/4 of the way..
8. put into oven and bake until cupcakes are pale gold color and cake tester comes out clean,about 18 to 20 minutes..
9. remove the cupcakes from the oven and let cool in the tins for 5 minutes..
10. remove to a wire rack completly before frosting and filling..
11. frosting directions..
12. in a large bowl,add the cream cheese and butter.beat untill combined.
13. add the vanilla and peanut butter and beat until well mixed..
14. slowly add confectioners sugar and beat until well incorporated..
15. fit a plain pastry tip to the bottom of a gallon sized resealable plastic bag and fill with strawberry jelly..
16. once the cupcakes are cool,insert the tip far into the cupcake and slowly. squeeze in about 1 tablespoon or so of jelly. becareful not to overfill the cupcakes or they will crumble or explode.repeat with remaining cupcakes..
17. frost the cupcakes with the peanut butter cream cheese frosting using a pastry bag and star tip.

Whisk flour, baking powder and salt together in medium bowl. Add banana and mix til combined,then add one egg at a time. Add dry ingredients in two parts, alternating with the milk. Place the flours, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine. Add the butter, and mix on medium-low speed, until the mixture resembles damp sand.