Place peanut butter and butter in a large mixing bowl. Beat with an electric mixer on medium until smooth. Gradually add 2 cups of the powdered sugar and ¼ cup of the milk; beat well. Slowly beat in another ¼ cup milk and the vanilla. Gradually beat in remaining powdered sugar. Beat in enough of the remaining milk to reach piping consistency. Set peanut butter frosting aside.
Get inspired by a childhood throwback, and amp up vanilla cupcakes from the Hy-Vee Bakery with generous amounts of jelly and peanut butter frosting.
Servings and Ingredients
|½ c.||Hy-Vee creamy peanut butter|
|2 tbsp.||Hy-Vee salted butter, softened|
|7 c.||Hy-Vee powdered sugar, divided|
|½||to ⅔ cup Hy-Vee 2% reduced-fat milk, divided|
|2 tsp.||Hy-Vee vanilla extract|
|16||Hy-Vee Bakery unfrosted vanilla cupcakes|
|2 c.||Hy-Vee strawberry jelly, divided|
|½ c.||Hy-Vee salted party peanuts|
|Hy-Vee kosher sea salt, optional|
Things To Grab
- Large mixing bowl
- Electric mixer
- Apple corer, melon baller or pairing knife
- Decorator bag filled with a large star tip
Using an apple corer, melon baller or paring knife, cut out a 1-in. cone from the center of each cupcake. Insert the tool about halfway down. Remove the cones and trim ½ inch off the cone bottoms; set aside.
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Fill each cupcake center with a heaping tsp. of jelly. Reposition reserved cone pieces to cover jelly centers.
Place peanut butter frosting in a decorator bag fitted with a large star tip. Pipe frosting onto each cupcake. Stir remaining jelly until softened and spoon some over each cupcake. Sprinkle with peanuts and, if desired, salt.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 75mg
- Total Carbohydrates: 82g
- Protein: 3g