Peanut Butter and Jelly Cupcakes

Total Time
45 min
20 min
25 min
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.


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)


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



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


  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.


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

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