Summer Sweets!

Lemon Pudding Cupcakes
Pina Colada Cupcakes
Strawberries & Cream Ice Cream
Cupcakery Blue Raspberry Cupcakes

PB&J Cupcakes

IMG_0508

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!

IMG_0554 IMG_0543

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.

IMG_0563

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.

IMG_0414

Step 2: Spoon 3 TBS of cake batter into each cupcake liner. Bake at 350 for 16-18 minutes. Allow to cool.

IMG_0433

Step 3: After the cupcakes have cooled, core the cupcakes. I find this is really easy to do using a large round icing tip.

IMG_0434

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.

IMG_0436

IMG_0431

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!

IMG_0497 IMG_0502

Totally kid approved, 0-99 ;)I mean who doesn’t love a PB & J!

IMG_0520

PB & J Cupcakes

Ingredients

    White Cupcakes
  • Duncan Hines Classic Cake Mix
  • 3 Egg Whites
  • 1 Cup Water
  • 1/3 Cup Mayo
  • Grape Or Strawberry Jelly
  • Peanut Butter
  • 2 Cups Peanut Butter
  • 2 Sticks Butter
  • 5 Cups Powdered Sugar
  • 1-3 TBS Milk

Instructions

  1. Step 1: Preheat oven to 350. Mix together cake mix, egg whites, water, and sour cream.
  2. Step 2: Spoon 3 TBS of cake batter into each cupcakes liner. Bake at 350 for 16-18 minutes. Allow to cool completely.
  3. Step 3: Core cupcakes using a large round piping tip.
  4. Step 4: Using a piping bag and medium/large round piping tip fill cupcakes with jelly.
  5. 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.
http://makebakecelebrate.com/pb-j-cupcakes/

signature

Comments

  1. Maria in NJ ~ Dolcelicious Bake Shoppe says:

    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

  2. So, does the recipe include both mayo and sour cream? Sour cream isn’t on the ingredient list but is included in the directions.

  3. 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