It’s officially August and that means soon school will be back in session! Thankfully in NY we still have a month before we have to swap our suncreen and flip flops for books and pencils…but I know many of you are starting as early as next week! Which makes the perfect time to bring back my PB & J cupcakes to the blog!
So while you’re getting ready to whip up those PB&J’s assembly line style…why not treat them with a PB&J cupcake as the perfect after school snack! These cupcakes have a fluffy white cake filled with yummy jelly and topped with a smooth peanut butter icing.
Here’s what you’re going to need:
White Cupcakes
Duncan Hines Classic White Cake Mix
3 Egg Whites
1 Cup Water
1/3 Cup Mayo
Grape Or Strawberry Jelly To Fill
Peanut Butter Buttercream
2 Cups Peanut Butter
2 Sticks Butter
5 Cups Powdered Sugar
1-3 TBS Milk
Makes approx. 24 cupcakes.
Step 1: Preheat oven to 350. Mix together cake mix, mayo, water, and egg whites.
Step 2: Spoon 3 TBS of cake batter into each cupcake liner. Bake at 350 for 16-18 minutes. Allow to cool.
Step 3: After the cupcakes have cooled, core the cupcakes. I find this is really easy to do using a large round icing tip.
Step 4: Fill the cupcakes with jelly using a piping bag and a medium/large round tip. Insert the tip deep down into the cupcake and fill each to the top.
Step 5: To make the icing, beat together butter and peanut butter in the bowl of an electric mixer. Slowly add in powdered sugar. Mix in milk 1-3 TBS at a time until you reach desired consistency. (I only used 1 this will depend on the thickness of your peanut butter.
Step 6: Ice cupcakes and enjoy!
Totally kid approved, 0-99 ;)I mean who doesn’t love a PB & J!
Ingredients
- Duncan Hines Classic Cake Mix
- 3 Egg Whites
- 1 Cup Water
- 1/3 Cup Mayo
- Grape Or Strawberry Jelly
- 2 Cups Peanut Butter
- 2 Sticks Butter
- 5 Cups Powdered Sugar
- 1-3 TBS Milk
Instructions
- Step 1: Preheat oven to 350. Mix together cake mix, egg whites, water, and sour cream.
- Step 2: Spoon 3 TBS of cake batter into each cupcakes liner. Bake at 350 for 16-18 minutes. Allow to cool completely.
- Step 3: Core cupcakes using a large round piping tip.
- Step 4: Using a piping bag and medium/large round piping tip fill cupcakes with jelly.
- Step 5: In the bowl of an electric mixer, beat together butter and peanut butter. Slowly add in powdered sugar until fully combined. Add in milk 1 TBS at a time until desired consistency is reached.
Toni in your photo description you say to mix the cake mix with sour cream and mayo, but in the recipe there is no mention of sour cream…just wanted to let you know in case there is an error…m
So, does the recipe include both mayo and sour cream? Sour cream isn’t on the ingredient list but is included in the directions.
Whoops no sour cream! Just a typo. I do often add sour cream to my cakes but this one was just a mistake. Sorry! :)
Well done to think of sohnimteg like that
Omg!!! delicious. Per the comments I did not add sour cream that was an error in the actual written directions not ingredients.only thing I did different wich it does state in the ingredients is 1-3 Tablspoons of milk I used moore (it could have been the the peanut butter I. Used). I actually got phone calls days later about how good these were