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PB&J Cupcakes

It's the holiday season, filled with holiday parties - and these are an absolutely delicious treat for your gathering! I get requests for the recipe every single time I make these, so I finally wrote it all down. No pics though... my piping bag broke on this last batch and I had to improvise with a ziplock bag and my cupcakes looked like they were topped with poop. Thankfully they still tasted good!

PB&J Cupcakes - makes 48 cupcakes

4 dozen-size cupcake pans
48 cupcake wrappers
Apple corer
2 piping bags and tips
Hand or stand Mixer - (Don't try to mix by hand)
Mixing bowls
An oven - (duh)

2 boxes of Pillsbury Moist Supreme white cake mix
6 eggs
2 cups of milk
1 cup of vegetable oil
1 tsp vanilla extract
20 oz (2 bags) Reece's peanut butter chips

(Filling: one 17.4 oz bottle of Smucker's strawberry squeeze spread)

Preheat oven to 350.
Mix first five ingredients together until smooth.
Fold in the peanut butter chips.
Place the cupcake wrappers into the cupcake pans and lightly spray them with nonstick cooking spray.
Place a heaping spoonful of the batter into each cupcake wrapper (fill about half way).
Bake for 20 mins (or until toothpick inserted into center comes out clean).
Set aside to cool.

1 lb of cream cheese at room temperature
6 oz unsalted butter
1 & 3/4 tbsp vanilla extract
3 lbs powdered sugar
1 & 1/2 cups of creamy peanut butter

Mix together the cream cheese and butter until smooth.
Add the vanilla extract and mix until incorporated.
Slowly add the powdered sugar one cup at a time and mix until smooth.
Mix in the peanut butter until incorporated.

Use an apple corer to "core" the center of each cupcake (and nibble on the leftover middle bits).
Fill a piping bag with the strawberry spread.
Pipe the strawberry spread into the hollowed center of each cupcake until it reaches the top of the cupcake.
Fill another piping bag with the frosting and generously pipe onto the top of each cupcake.