Mini PB&J Cupcakes

peanut-butter-cupcakes Quentin Bacon


  • 1 1/4 cups cake flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup canola oil
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups grape jelly, plus more for garnish
  • 2


1. Preheat oven to 350°. Place 35 miniature muffin cup liners in miniature muffin tin.

2. Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.

3. Whisk butter and oil in a bowl. Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.

4. Fill liners three-quarters full, and bake in middle of oven about 15 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer cupcakes to a wire rack to cool.

5. Pipe about 1 tablespoon of grape jelly into tops of cupcakes with a round-tipped pastry bag.

6. Pipe frosting onto cakes with a star-tipped pastry bag. Garnish with a dollop of jelly.

Nutritional Information

Calories per serving: 180
Fat per serving: 7.3g
Saturated fat per serving: 2.5g
Monounsaturated fat per serving: 3.0g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 3.9g
Carbohydrate per serving: 26.0g
Fiber per serving: 0.5g
Cholesterol per serving: 16mg
Iron per serving: 0.6mg
Sodium per serving: 128mg
Calcium per serving: 25mg