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Pb & J Cupcakes

Submitted by: | Source: Cathy Wiechert

PB and J Cupcakes
2011-08-29 Other
4.8 4

There's peanut butter in the batter as well as peanut butter and cream cheese in the frosting of these cupcakes, which also have a spoonful of jam, jelly or fruit spread on top.

  • Servings: 12
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes


1½ cups All Purpose Flour
1 tsp Baking Powder
½ tsp Salt
4 Tbsp Butter, softened
½ cup Smooth Peanut Butter
1 cup Sugar
2 Eggs
1 tsp Vanilla
½ cup Milk
4 Tbsp Butter, softened
4 oz Cream Cheese, softened
½ cup Smooth Peanut Butter
2 cups Powdered Sugar
1 Tbsp Milk
½ cup Seedless Fruit Spread, jam or jelly


Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. Lightly spray each liner with cooking spray. Sift or whisk together the flour, baking powder and salt, then set aside. In a large mixing bowl, beat the butter, peanut butter and sugar together for two minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the flour and the milk, half at a time, beating until just blended. Spoon the batter evenly into each paper liner. Bake for 20 minutes, or until the tops of the cupcakes spring back when lightly touched. Cool in the pan for 10 minutes before removing to cool completely.

For the frosting, in a medium bowl, beat together the butter, cream cheese and peanut butter until smooth. Add the powdered sugar, 1/2 cup at a time, beating after each addition. Add the milk and beat until creamy. Pipe or spread frosting on each cooled cupcake, leaving a well in the middle. Place about a teaspoon of fruit spread, jam or jelly in the middle of each cupcake.