- 32
- 20 mins
- 40 mins
5/5
(1 Votes)
Ingredients
- Cupcakes
- 1 1/4 cups Gold Medal® all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup creamy peanut butter (you can also use almond, cashew or sunflower butter)
- 1 large egg
- 2 tablespoons sugar
- 1 1/4 cups reduced-fat or whole milk
- Frosting
- 1/2 cup cream cheese, softened
- 1/4 cup strawberry jelly, jam or preserves
Preparation
Step 1
Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
In large bowl, mix flour, baking powder and salt; set aside.
In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
Fill paper baking cups 2/3 full with batter.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
Spread each cupcake with frosting.