Recipes Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting

foodforthefarmer

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CUPCAKES

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

FROSTING

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.


Read more: http://www.food.com/recipe/jelly-fi...th-peanut-butter-frosting-73412#ixzz1wMow8ZBI
 
 
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