Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A dessert spin on the peanut butter & jelly sandwich-moist yellow cake with a jelly-filled center and peanut butter frosting. I can already think of quite a few people who wouldn't mind this for lunch every day!;) Ingredients:
1 package yellow cake mix |
1 cup sour cream |
3 eggs |
1/3 cup butter, melted (5 1/3 tbsp.) |
1/4 cup milk |
1 cup jelly or 1 cup jam, your favorite flavor |
1 cup butter, softened |
4 ounces cream cheese, softened |
1/2 cup creamy peanut butter |
1 (16 ounce) box powdered sugar |
peanut butter chips or chocolate chips or reese's pieces, for garnish |
Directions:
1. MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.
2. Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
3. Increase mixer speed to medium; beat 2 minutes more.
4. Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
5. Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
6. With a knife at a slight angle, starting about 1 from the edge, cut a 1 deep circle in the center of each cupcake top.
7. Use the knife to slip out the cake scraps; trim the pointed ends.
8. Spoon the jelly into a large zip-lock bag; snip 1 corner.
9. Pipe the jelly into each cupcake hole; replace cut out centers.
10. MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
11. Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.
12. Spread each cupcake with frosting; garnish as desired.
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