Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting
Cook Time: 30 minutes
Prep Time: 45 minutes
Total Time: 1 hour and 15 minutes
Description:
A delightful dessert take on the classic peanut butter and jelly sandwich, these moist yellow cake cupcakes are filled with a sweet jelly center and topped with creamy peanut butter frosting. Perfect for kids and adults alike, these cupcakes are sure to become a favorite treat!
Recipe Yield:
Makes 24 cupcakes
Ingredients:
- 1 cup sour cream
- 1 cup eggs (approximately 4 large eggs)
- 3 cups butter, melted
- 1/3 cup milk
- 1/4 cup butter, softened
- 1 cup cream cheese, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/2 cup chocolate chips
- Jelly of your choice (for filling)
Instructions:
| Step | Instructions |
|---|---|
| 1 | Make the Cupcakes: Preheat oven to 325°F and line 24 muffin cups with paper or foil liners. |
| 2 | In a large mixing bowl, combine the cake mix, sour cream, eggs, melted butter, and milk. Using an electric mixer on low speed, beat the ingredients for 30 seconds until well combined. |
| 3 | Increase the mixer speed to medium and continue to beat the batter for an additional 2 minutes until smooth and creamy. |
| 4 | Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 30 minutes, or until the tops of the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean. |
| 5 | Allow the cupcakes to cool in the muffin tins for 10 minutes before transferring them to wire racks. Let them cool completely. |
| 6 | Using a knife at a slight angle, cut a 1-inch deep circle in the center of each cupcake top, starting about 1 inch from the edge. Remove the cake scraps and trim the pointed ends. |
| 7 | Spoon your favorite jelly into a large zip-lock bag and snip off one corner. Pipe the jelly into each cupcake hole and replace the cut-out centers. |
| 8 | Make the Frosting: In another mixing bowl, beat together the softened butter, cream cheese, and creamy peanut butter with an electric mixer on medium-high speed until smooth and well combined. |
| 9 | Reduce the mixer speed to low and gradually blend in the powdered sugar until fully incorporated. Add milk, 1 tablespoon at a time, until the frosting reaches a smooth and spreadable consistency, about 2-4 tablespoons. |
| 10 | Spread a generous amount of peanut butter frosting onto each cupcake, covering the jelly-filled centers. |
| 11 | Garnish the cupcakes as desired. You can sprinkle chocolate chips on top for an extra touch of sweetness. |
| 12 | Serve and enjoy these delightful jelly-filled pound cake cupcakes with peanut butter frosting! They make a perfect treat for any occasion. |
These cupcakes are a wonderful combination of flavors and textures, with the moist pound cake, sweet jelly center, and creamy peanut butter frosting coming together to create a truly irresistible dessert. Whether you’re serving them at a birthday party, potluck, or simply as a sweet snack, these cupcakes are sure to be a hit with everyone who tries them!
