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Peanut Butter and Jelly Cupcakes

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Serves 24 | Prep Time 20 minutes | Cook Time 15-20 minutes

Why I Love This Recipe

I've been playing with the idea of making Peanut butter and jelly sandwiches into cupcakes for a while now. I wanted to make sure I captured the crust and te soft center of bread, so I went with a pie crust bottom and cake top. I'm really happy with the results, and they were a huge hit!

Ingredients You'll Need

Batter for One Jiffy White Cake
Double Pie crust or two store bought pie crusts
Ina Garten's PB frosting: 1 c. Peanut Butter
1 stick butter, softened
1 c. powdered sugar
dash salt
1/3 c. cream
1 tsp. vanilla
Strawberry jam


Preheat oven to 350 degrees and spray 2 muffin tins with cooking spray.

Prepare cake batter.

Heat jam briefly in microwave or saucepan and stir. (You just want to break it up so it isn't solid)

Roll out pie crusts and cut 24 circles with a biscuit cutter.

Place each circle into muffin cup and press down into bottoms gently.

Pour 1 heaping Tbls. cake batter into each cup.

Top with 1 heaping Tbls. jam.

Fill cups with remaining batter.

Bake for 5-20 minutes or until tops are golden.

Invert onto wire rack and cool completely.

To prepare frosting, beat sugar, butter, peanut butter, salt and vanilla until fluffy.

Add cream and beat on high speed until smooth.

Questions, Comments & Reviews

I didnt make mine with a crust, I just went with a basic cupcake and filled it with jelly,and used a cream cheese an pnut butter frosting. The idea wasnt not received well at first but now they are a big hit.

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