Pbj Stuffed Cupcakes Recipes

Steps:

• Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
• Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
• Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
• Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
• Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
• In large bowl, mix flour, baking powder and salt; set aside.
• In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
• Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
• Fill paper baking cups 2/3 full with batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
• Spread each cupcake with frosting.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix frosting and 1/2 cup peanut butter. Frost cupcakes with frosting. Make a small indentation in center of frosting on each cupcake with back of spoon. Just before serving, spoon 1/4 to 1/2 teaspoon jelly into each indentation. Store loosely covered.

Steps:

• You will need.
• 1 Large Syringe, or you might even be able to use a turkey baster.
• Stir your Jam/Jelly adding water slowly you just want to get a slightly runny consistency.
• Take your syringe and suck up the Jam/Jelly then poke down lightly into the center of your cupcake and squirt your Jam/Jelly inside just until you feel its full enough.
• When done Frost, It's that simple.

Steps:

• In a small bowl, combine cream cheese and peanut butter. Spread on two slices of bread; top with preserves and remaining bread. In a shallow bowl, whisk eggs and milk. Dip sandwiches into egg mixture., In a greased large nonstick skillet, toast sandwiches for 2-3 minutes on each side or until golden brown. Serve with syrup if desired.

Steps:

• Heat oven to 350ºF.
• Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Gently stir in COOL WHIP. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Spread tops with flavored frosting.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.
• Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
• Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
• Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.

Steps:

• Heat oven to 350ºF.
• Spoon frosting into medium bowl. Stir in 1 Tbsp. dry gelatin mix. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
• Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cupcake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake tops, pressing gently into cupcakes to secure. Frost with COOL WHIP mixture.