6

Peanut Butter and Jelly Cupcakes

Total Time
45 min
Prep
20 min
Cook
25 min
Serves
24
Difficulty
Moderate
To make ahead, store the unfrosted cupcakes in an airtight container at room temperature up to 3 days or freeze in a zip-close plastic bag up to 3 weeks.
Ingredients

low fat cream cheese

½ cup(s), (Neufchâtel), softened

smooth reduced fat peanut butter

¼ cup(s), creamy variety

powdered sugar

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

low-fat buttermilk

½ cup(s), lowfat 1%

canola oil

cup(s)

egg(s)

1 large

egg white(s)

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.
Notes
Allow the frozen cupcakes to come to room temperature before frosting.

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