Mini PB&J Cupcakes

Quentin Bacon

This recipe uses Peanut Butter-Cream Cheese Frosting

Yield: Makes 35 mini cupcakes (serving size: 1 mini cupcake)
Recipe from Health

Recipe Time

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Prep Time:

Nutritional Information

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


  • 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


  1. 1. Preheat oven to 350°. Place 35 miniature muffin cup liners in miniature muffin tin.
  2. 2. Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.
  3. 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. 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. 5. Pipe about 1 tablespoon of grape jelly into tops of cupcakes with a round-tipped pastry bag.
  6. 6. Pipe frosting onto cakes with a star-tipped pastry bag. Garnish with a dollop of jelly.
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