Mini peanut butter and jelly cupcakes
3
Points®
Total time: 25 min • Prep: 15 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
1 item(s), large
Unsweetened applesauce
⅓ cup(s)
Sugar
3 Tbsp
All-purpose flour
½ cup(s)
Baking soda
¼ tsp
Table salt
½ tsp
Cooking spray
5 spray(s)
Reduced fat whipped cream cheese
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
Serving size: 1 cupcake
4
Spoon into prepared muffin pan and bake for 10 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5
Use the handle of a wooden spoon to press a small circle into the top of each cupcake and spoon in 1 tsp jelly.
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