Mini PB&J Cupcakes

Quentin Bacon
Makes 35 mini cupcakes (serving size: 1 mini cupcake)


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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


Prep: 30 Minutes
Cook: 15 Minutes

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.

Created date

April 2010

Nutritional Information

Calories 180
Fat 7.3 g
Satfat 2.5 g
Monofat 3.0 g
Polyfat 1.3 g
Protein 3.9 g
Carbohydrate 26.0 g
Fiber 0.5 g
Cholesterol 16 mg
Iron 0.6 mg
Sodium 128 mg
Calcium 25 mg