Peanut Butter & Jelly Cupcakes Recipe

Peanut Butter & Jelly Cupcakes Recipe
Peanut Butter & Jelly Cupcakes Recipe photo by Taste of Home
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Peanut Butter & Jelly Cupcakes Recipe

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My husband's love for classic peanut butter and jelly inspired this recipe. The strawberry buttercream and peanut butter frosting are a delicious combination. —Kelly McCrea, North Kingsville, Ohio
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 3 large eggs
  • 1 cup 2% milk
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1 cup peanut butter chips
  • FROSTING:
  • 1-1/2 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 6 cups confectioners' sugar
  • 2 to 3 tablespoons heavy whipping cream
  • 1/3 cup strawberry spreadable fruit
  • 1/2 cup peanut butter
  • Additional peanut butter chips

Directions

Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs, milk, butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar alternately with enough cream to reach spreading consistency. Beat on medium-high for 5 minutes until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable fruit. Add peanut butter to remaining frosting; beat until blended.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5 round pastry tip. Transfer strawberry frosting to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe some of the strawberry filling into cupcakes. Using another pastry bag and a #12 round pastry tip, pipe peanut butter frosting over cupcakes. If desired, pipe remaining strawberry frosting over tops; sprinkle with additional chips. Yield: 2 dozen.
Originally published as Peanut Butter & Jelly Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p204

  • 1 package yellow cake mix (regular size)
  • 3 large eggs
  • 1 cup 2% milk
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1 cup peanut butter chips
  • FROSTING:
  • 1-1/2 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 6 cups confectioners' sugar
  • 2 to 3 tablespoons heavy whipping cream
  • 1/3 cup strawberry spreadable fruit
  • 1/2 cup peanut butter
  • Additional peanut butter chips
  1. Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs, milk, butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  2. In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar alternately with enough cream to reach spreading consistency. Beat on medium-high for 5 minutes until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable fruit. Add peanut butter to remaining frosting; beat until blended.
  3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5 round pastry tip. Transfer strawberry frosting to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe some of the strawberry filling into cupcakes. Using another pastry bag and a #12 round pastry tip, pipe peanut butter frosting over cupcakes. If desired, pipe remaining strawberry frosting over tops; sprinkle with additional chips. Yield: 2 dozen.
Originally published as Peanut Butter & Jelly Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p204

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