A dessert spin on the peanut butter & jelly sandwich--moist yellow cake with a jelly-filled center and peanut butter frosting. I can already think of quite a few people who wouldn't mind this for lunch every day!;)
- 1 package yellow cake mix
- 1 cup sour cream
- 3 eggs
- 1⁄3 cup butter, melted (5 1/3 Tbsp.)
- 1⁄4 cup milk
- 1 cup jelly or 1 cup jam, your favorite flavor
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1⁄2 cup creamy peanut butter
- 1 (16 ounce) box powdered sugar
- peanut butter chips or chocolate chips or Reese's pieces, for garnish
- MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.
- Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
- Increase mixer speed to medium; beat 2 minutes more.
- Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
- With a knife at a slight angle, starting about 1" from the edge, cut a 1" deep circle in the center of each cupcake top.
- Use the knife to slip out the cake scraps; trim the pointed ends.
- Spoon the jelly into a large zip-lock bag; snip 1 corner.
- Pipe the jelly into each cupcake hole; replace cut out centers.
- MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
- Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.
- Spread each cupcake with frosting; garnish as desired.
I MADE A DOUBLE BATCH, 1 batch for my husband to take to work and 1 batch for me to take to work. THEY were a hit, My husbands boss took 5 to take home to his family and asked for the recipe. And my co-works kept repeating Lori have I told you how good these cupcakes are?
They are requested often. I have made a chocolate version also.
Thank you so much for sharing this recipe.
I saw this recipe and had to make it. I thought it would appeal to most people. I made them and brought them to work the next day. At first, I didn't get much feedback but the next day people were raving about them. If you just like a basic cupcake this isn't your choice but if you like a tasty treat this will fill the bill. I put a little extra milk in the frosting so I could pipe it out of a pastry bag and they looked professional. I also used Polaner All Fruit Seedless Raspberry for the jelly.
I made these cupcakes for a party which included kids of all ages. To add to the fun about half the batter was used to make regular sized cupcakes and the rest small 2-bite mini cupcakes. Since this was rather last minute, except for the butter, my creations were made with all non-fat or reduced fat ingredients as that is what I have in the house. The cake was delicious and I forsee making it again with fresh fruit for more formal occasions. Its the kind of cake that holds up well to additions but enough good flavor and texture to stand on its own. The highlight was the fantastic peanut butter frosting. Incredibly creamy and delicious. Totally sinful and decadent. Worked really well in this recipe, but should be considered for other cakes such as a dark chocolate cake. I did add a touch of salt which elevated the peanut flavor. The cupcakes themselves were a huge hit and while the minis were a bit more labor intensive than I planned, they were by far more popular. Everyone had fun grabbing one and trying to guess what kind of jelly was inside. (I did some with grape jelly, some with strawberry preserves, and the rest blackberry jam. Such a clever idea. Thanks!