Mini peanut butter and jelly cupcakes
powdered peanut butter
3 tsp, warm
WW Reduced-fat whipped cream cheese spread
- Preheat oven to 350°F and coat a 12 muffin mini-muffin pan with cooking spray.
- Stir together peanut butter powder and water in a medium bowl. Beat in canola oil, egg, applesauce, cream cheese, and sugar. Whisk together flour, baking soda, and salt in a small bowl; add to wet ingredients, and stir to just combine.
- Spoon into prepared muffin pan and bake for 10 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Use the handle of a wooden spoon to press a small circle into the top of each cupcake and spoon in 1 tsp jelly. Serving size: 1 cupcake