PB&J Cupcakes

By kayjayjohnson

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

Details

Servings 32
Preparation time 20mins
Cooking time 40mins
Adapted from bettycrocker.com

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.