PBJ Mini Cupcakes
72 to 84 mini cupcakes
- 1 Yellow Cake recipe
- 1 small jar grape jelly or strawberry jam
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1/2 cup peanut butter, creamy
- 3 3/4 cups (1 lb. box) C&H® Confectioners Sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk
Preheat oven to 350°F. Prepare cake recipe according to directions. Divide batter into a mini 24-cup baking pan.
Bake 15 to 18 minutes or until cupcakes spring back to the touch. While cupcakes are baking, make frosting.
In a large mixing bowl, beat butter and peanut butter until light and fluffy. Slowly add in confectioners' sugar, 1 cup at a time, scraping down sides of the bowl with each addition.
Add remaining ingredients; beat on low speed until combined. Continue to beat on high for 3 to 5 minutes. This will incorporate air into the frosting, making it light and easy to spread or use in a piping bag.
Allow cupcakes to cool completely before frosting. Top each frosted mini cupcake with a small dollop of jelly or jam.
Cupcakes can be stored in an airtight container in refrigerator for up to 5 days; bring to room temperature before serving to allow frosting to soften.
Click here for Yellow Cake recipe.
After adding the second tablespoon of milk to the frosting, add additional milk, 1 teaspoon at a time, until desired consistency.