Peanut Butter and Grape Jelly Cupcakes


Peanut Butter and Grape Jelly Cupcakes

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    Peanut butter and grape jelly—it's a combination that never gets old. 

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    Servings and Ingredients

    Serves 24
    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


      1. Preheat oven to 350 degrees. Insert 24 liners into medium cupcake pans.
      2. 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.
      3. In a separate bowl, combine flour, baking powder and salt.
      4. Add dry ingredients to creamed mixture, alternating with milk. Mix well.
      5. 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.
      6. 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


      370 Calories per serving

      Amounts Per Serving

      • Total Fat: 45mg
      • Sodium: 320mg
      • Total Carbohydrates: 44g
      • Protein: 8g

      Daily Values

      Vitamin A 6%
      Vitamin C 0%
      Iron 8%
      Calcium 6%

      Recipe Source:

      From the week of July 6, 2011