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Photo of Mini peanut butter and jelly cupcakes by WW

Mini peanut butter and jelly cupcakes

3
PersonalPoints™ per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
12
Difficulty
Easy
Everyone's favourite childhood flavours combine deliciously in rich and moist mini cupcakes. These nostalgic treats are sure to fly off the plate at your next party!

Ingredients

Powdered peanut butter

6 tbsp(s)

Unsweetened applesauce

⅓ cup(s)

Low fat cream cheese

2 tbsp(s)

Water

3 tsp(s), warm

Canola oil

1 tbsp(s)

Raw egg(s)

1 item(s)

Sugar

3 tbsp(s)

All-purpose flour

½ cup(s)

Baking soda

¼ tsp(s)

Table salt

½ tsp(s)

Olive oil cooking spray

5 spray(s)

Sugar free jam

4 tbsp(s)

Instructions

  1. Preheat oven to 350 degrees and coat a 12 muffin mini-muffin pan with cooking spray.
  2. Stir together peanut butter powder and water in a medium bowl.
  3. Beat in canola oil, egg, applesauce, cream cheese, and sugar.
  4. Whisk together flour, baking soda, and salt in a small bowl.
  5. Add to wet ingredients and stir to just combine.
  6. Spoon into prepared muffin pan and bake for 10 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Use the handle of a wooden spoon to press a small circle into the top of each cupcake and spoon in 1 tsp jelly.

Notes

Serving size: 1 cupcake

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