PB&J Cupcakes

Vegetarian
Health score
1%
PB&J Cupcakes
75 min.
32
61kcal

Suggestions


Indulge your sweet tooth with these delightful PB&J Cupcakes, a whimsical twist on the classic peanut butter and jelly sandwich! Perfect for dessert lovers and a hit at any gathering, these mini treats are not only vegetarian but also incredibly easy to make. With a preparation time of just 75 minutes, you can whip up a batch of 32 cupcakes that are sure to impress your friends and family.

Imagine sinking your teeth into a soft, moist cupcake infused with the rich flavor of creamy peanut butter, complemented by a luscious layer of strawberry jelly. Each bite is a nostalgic reminder of childhood lunches, but elevated to a gourmet dessert experience. The cupcakes are topped with a smooth cream cheese frosting that adds a delightful tang, balancing the sweetness of the jelly and the nuttiness of the peanut butter.

Whether you're hosting a birthday party, a casual get-together, or simply craving a sweet treat, these PB&J Cupcakes are the perfect choice. They are not only visually appealing but also pack a punch of flavor that will leave everyone wanting more. So gather your ingredients, preheat your oven, and get ready to create a dessert that will be the talk of the table!

Ingredients

  • 1.3 cups flour all-purpose
  • teaspoons double-acting baking powder 
  • 0.5 teaspoon salt 
  • 0.3 cup creamy peanut butter canned (you can also use almond, cashew or sunflower butter)
  • large eggs 
  • tablespoons sugar 
  • 1.3 cups milk whole reduced-fat
  • 0.5 cup cream cheese softened
  • 0.3 cup strawberry jelly 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
  3. In large bowl, mix flour, baking powder and salt; set aside.
  4. In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
  5. Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
  6. Fill paper baking cups 2/3 full with batter.
  7. 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.
  8. Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
  9. Spread each cupcake with frosting.

Nutrition Facts

Calories61kcal
Protein11.03%
Fat40.34%
Carbs48.63%

Properties

Glycemic Index
11.6
Glycemic Load
4.54
Inflammation Score
-1
Nutrition Score
1.8308695694027%

Nutrients percent of daily need

Calories:60.58kcal
3.03%
Fat:2.76g
4.24%
Saturated Fat:1.15g
7.21%
Carbohydrates:7.47g
2.49%
Net Carbohydrates:7.22g
2.62%
Sugar:2.86g
3.18%
Cholesterol:10.54mg
3.51%
Sodium:89.42mg
3.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.7g
3.39%
Selenium:2.76µg
3.95%
Phosphorus:34.6mg
3.46%
Vitamin B2:0.06mg
3.45%
Calcium:33.01mg
3.3%
Manganese:0.07mg
3.26%
Vitamin B1:0.05mg
3.22%
Folate:12.01µg
3%
Vitamin B3:0.57mg
2.86%
Iron:0.33mg
1.86%
Vitamin E:0.24mg
1.61%
Magnesium:6.31mg
1.58%
Vitamin A:71.51IU
1.43%
Vitamin B5:0.12mg
1.23%
Vitamin B12:0.07µg
1.22%
Potassium:39.85mg
1.14%
Vitamin B6:0.02mg
1.1%
Zinc:0.16mg
1.09%
Fiber:0.26g
1.03%
Copper:0.02mg
1.01%