Photo of Mini peanut butter and jelly cupcakes by WW

Mini peanut butter and jelly cupcakes

3
3
3
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
12
Difficulty
Easy
Everyone's favorite childhood flavors combine deliciously in these rich, moist mini cupcakes that take just 15 minutes to make. These nostalgic treats are sure to fly off the plate at your next party, gathering, or even snack time. The powdered peanut butter provides an intense peanutty flavor—mixing it with water helps distribute that flavor throughout the batter—while the unsweetened applesauce contributes moisture lighten the recipe without the added oil or butter. You can use whatever variety of jam or jelly that you prefer for these cupcakes, but grape and strawberry are two classic and well-loved options to try.

Ingredients

powdered peanut butter

6 Tbsp

water

3 tsp, warm

canola oil

1 Tbsp

egg(s)

1 item(s)

unsweetened applesauce

cup(s)

sugar

3 Tbsp

all-purpose flour

½ cup(s)

baking soda

¼ tsp

table salt

½ tsp

cooking spray

5 spray(s)

WW Reduced-fat whipped cream cheese spread

2 Tbsp

jam

4 Tbsp

Instructions

  1. Preheat oven to 350°F and coat a 12 muffin mini-muffin pan with cooking spray.
  2. 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.
  3. Spoon into prepared muffin pan and bake for 10 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  4. 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

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