Recipe
Dessert
Peanut Butter and Grape Jelly Cupcakes
Primary Media
Description
Peanut butter and grape jelly—it's a combination that never gets old.
Servings and Ingredients
Ingredients
Serves 24
Quantity | Ingredient | Add |
---|---|---|
6 tbsp. Hy-Vee butter, softened | ||
1 c. Hy-Vee creamy peanut butter | ||
1 ⅓ c. packed Hy-Vee brown sugar | ||
3 Hy-Vee large eggs | ||
1 tbsp. Hy-Vee vanilla extract | ||
3 c. Hy-Vee all-purpose flour | ||
1 tbsp. Hy-Vee baking powder | ||
1 tsp. Hy-Vee salt | ||
1 c. Hy-Vee skim milk | ||
For creamy peanut butter frosting: | ||
¾ c. Hy-Vee creamy peanut butter | ||
¾ c. Hy-Vee butter, softened | ||
1 tbsp. Hy-Vee vanilla extract | ||
3 c. Hy-Vee powdered sugar | ||
3 tbsp. Hy-Vee skim milk | ||
Hy-Vee grape jelly, to taste |
Things To Grab
Directions
- Preheat oven to 350 degrees. Insert 24 liners into medium cupcake pans.
- In a large bowl, cream butter, peanut butter and brown sugar with an electric mixer on medium speed until fluffy, about 3 to 5 minutes. Add the eggs one at a time. Beat well. Mix in vanilla.
- In a separate bowl, combine flour, baking powder and salt.
- Add dry ingredients to creamed mixture, alternating with milk. Mix well.
- Fill cupcake liners 2/3 full. Bake for 15 to 18 minutes or until toothpick inserted in the center comes out clean. Cool completely. Frost with Creamy Peanut Butter Frosting and dollop with jelly.
- To make peanut butter frosting, combine peanut butter, butter and vanilla in a medium bowl using an electric mixer; beat until light and fluffy, about 1 to 2 minutes. Add powdered sugar and milk, beating until well combined. Refrigerate leftover frosting in air-tight container.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 45mg
- Sodium: 320mg
- Total Carbohydrates: 44g
- Protein: 8g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
From the week of July 6, 2011