Peanut Butter & Jelly Cupcakes
Ingredients
The cupcakes
-
1 and ¾
cups
cake flour
-
¾
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
3
large
egg whites
-
2
teaspoons
pure vanilla extract
-
½
cup
full-fat sour cream
-
½
cup
whole milk
-
¼
cup
your favorite jelly
The frosting
-
5
tablespoons
unsalted butter
-
1
cup
creamy peanut butter
-
1
cup
confectioners’ sugar
-
⅓
cup
heavy cream
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
salt
-
optional
crushed peanuts for topping
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk together the cake flour, baking powder, baking soda, and salt.
- Beat the butter until creamy, then add the sugar and beat until combined.
- Add the egg whites, vanilla extract, and sour cream, mixing until combined.
- Gradually add the dry ingredients and then the milk, mixing until just combined.
- Fill the cupcake liners about 2/3 full and bake for 19-22 minutes.
- Allow the cupcakes to cool completely before filling with jelly.
- Cut a small hole in the center of each cupcake, fill with jelly, and replace the cut-out piece.
- For the frosting, beat the softened butter and peanut butter until smooth.
- Add the confectioners’ sugar, cream, vanilla extract, and salt, then beat until fluffy.
- Frost the cooled cupcakes and optionally top with crushed peanuts.
Nutrition Facts (estimated)
Servings
14 cupcakes
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
6g
Sodium
200mg
Cholesterol
20mg
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