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Peanut butter and jelly cupcakes

7
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
24
Difficulty
Moderate
You'll love this sweet twist on the traditional peanut butter and jelly combo. Who didn't love it as a kid, and who doesn't love it now? The frosting features cream cheese and peanut butter, while the baked cupcakes are filled with raspberry jam. The best part is that you can make these cupcakes well ahead of time. Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze in a zip-close plastic bag for up to 3 weeks. Have a batch of them on hand for a sweet treat at any time that folks of all ages will love. Just be sure that you allow the frozen cupcakes to come to room temperature before frosting.

Ingredients

Low fat cream cheese

½ cup(s), (Neufchâtel), softened

Smooth reduced fat peanut butter

¼ cup(s), creamy variety

Powdered sugar (confectioner's)

¼ cup(s)

Cake flour

1 cup(s)

Sugar

1 cup(s)

Unsweetened cocoa powder

½ cup(s)

Baking powder

1 tsp

Baking soda

¼ tsp

Table salt

¼ tsp

1% low fat buttermilk

½ cup(s), lowfat 1%

Canola oil

⅓ cup(s)

Egg

1 large egg(s)

Egg whites

1 large

Vanilla extract

1 tsp

Semisweet chocolate

1 oz, melted and cooled

Reduced sugar raspberry jam

½ cup(s), seedless variety

Unsalted dry roasted peanuts

¼ cup(s), chopped

Instructions

  1. Preheat the oven to 350°F. Spray a 24-cup mini-muffin pan with nonstick spray.
  2. To make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes. Cover with plastic wrap; set aside.
  3. To make the cupcakes, whisk together the cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, oil, egg, egg white, and vanilla in a large bowl. Whisk in the melted chocolate. Add the flour mixture, stirring just until blended.
  4. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pan on a rack 10 minutes. Remove the cupcakes from the pan and let cool completely on the rack.
  5. Fit a small pastry bag with a plain medium tip and fill with the jam. Carefully insert the pastry tip into the top of a cupcake. Pipe in about 1 of teaspoon jam. Repeat with the remaining cupcakes and jam. With a small metal spatula, spread the frosting over the tops of the cupcakes; sprinkle with the peanuts. Yields 1 cupcake per serving.

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