Peanut Butter & Jelly Cupcakes

Quick and easy to make, these Peanut Butter & Jelly Cupcakes are a fun way to celebrate going back to school!

Our favorite cupcake recipe is adapted slightly to lessen the amount of oil used by a little bit. Greek yogurt helps with moisture to keep these cupcakes from being too dry. Fill with jelly and top with a fluffy peanut butter frosting!

Peanut Butter & Jelly Cupcakes
Makes 12 cupcakes

• 1 1/2 cups all purpose flour
• 3/4 cup white sugar
• 1/2 cup milk (I used skim)
• 1/4 cup light tasting oil (I used extra light olive oil)
• 2 eggs
• 3 tablespoons greek yogurt (I used nonfat)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• grape jelly, as desired

Peanut Butter Frosting

• 1 (1 lb) box powdered sugar (about 4 cups)
• 1 stick unsalted butter (1/2 cup)
• 1/3 to 1/2 cup creamy peanut butter, to taste
• 3 to 5 tablespoons milk, or as needed
• 1 teaspoon vanilla extract

Preheat the oven to 375 F. Line a standard cupcake pan with liners.

Add the flour, sugar, baking powder, and salt to a large bowl. Whisk to combine.

Whisk together the milk, oil, greek yogurt, eggs, and vanilla in a small bowl. 

Gently stir the wet ingredient into the dry until just combined. Scoop the batter evenly into the liners, about 3/4 full. 

Bake for 16 to 20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for about 10 minutes before moving to a cooling rack to cool completely.

For the frosting, add the butter and peanut butter to the bowl of a stand mixer. Beat until creamy. Add the powdered sugar and vanilla. Add the milk as needed until fluffy in texture. 

Using a pairing knife, cut a small circular cone out of the top of the cupcake. Use care to avoid cutting through to the bottom of the cupcake. Fill the hole with jelly up to the top. Continue until all cupcakes are filled. 

Frost the cupcakes as desired. Enjoy!