ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mini PB&J Cupcakes

Quentin Bacon
Prep time 30 mins
Cook time 15 mins
Yield Makes 35 mini cupcakes (serving size: 1 mini cupcake)

Ingredients

  • 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 batches Peanut Butter-Cream Cheese Frosting

Nutrition 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

How to Make It

  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.