Monday, May 4, 2009

PB&J Cupcakes

It's been a busy weekend here at We Have Cupcakes. We've been making freezer jam, painting sample colors (we are repainting the outside!), and gardening (I can't wait to share my Zucchini Cupcake recipe with you!). And school is still in session, so of course we need cupcakes to stick in those school lunches. And let me tell you--there is nothing better to go with a PB&J sandwich (with fresh strawberry jam!) than a PB&J cupcake!

So, without further ado...

  • 1 (18.25 oz) pkg white cake mix
  • 1 (3 oz) pkg instant vanilla pudding
  • 4 eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1/4 cup creamy peanut butter
  • 1 3/4 cups chopped peanut butter cookies
  • 4 oz fresh strawberry freezer jam
  • 8 oz frozen whipped topping*
  1. Preheat oven to 350°. Place paper liners in 24 muffin cups.
  2. In a large bowl, beat cake mix, pudding mix, eggs, milk, oil, water, and peanut butter with an electric or stand mixer at medium speed for about 2 minutes. Stir in chopped peanut butter cookies. Divide evenly between cupcake liners.
  3. Bake 18-22 minutes, or until the top springs back when lightly touched. Remove from pan, cool completely.
  4. Place frozen whipped topping into a medium bowl. Fold in strawberry jam. Frost cupcakes with this fresh, sweet concoction. Enjoy!
*I know it seems like the frozen whipped topping is a cop out--especially since I love fresh whipped cream...BUT! the frozen whipped topping holds up better with the strawberry jam folded in.

*Bonus Recipe--Strawberry Freezer Jam

Strawberries are coming into season, and I have been busy making jam. I prefer freezer jam because of the fresh taste of the strawberries...Yum, yum, yum!

  • 2 cups crushed strawberries (about 2 small square baskets)
  • 4 cups sugar
  • 1 pkg powdered pectin
  • 3/4 cup water
  1. Combine crushed strawberries and sugar. Let sit for 10 minutes.

  2. Combine pectin and water in a small saucepan. Bring to a full rolling boil over HIGH heat. Boil, stirring constantly, for 1 minute. Remove from heat.

  3. Add cooked pectin to strawberry mixture. Stir until sugar is completely dissolved (about 3 minutes).

  4. Ladle strawberry mixture into clean freezer containers (I used 8 oz Ziploc containers, but I have used jelly jars in the past), leaving 1/2-inch space (since things grow when frozen!). Apply lids and let jam stand in refrigerator until set (no longer than 24 hours). Freeze (make sure to leave 1 container in the fridge--we are going to use it for cupcakes!).

  5. Enjoy! Yummy, yummy, yummy!


I know you guys are anxiously awaiting the recipe for Candy Apple Cupcakes, and so have I--but I haven't had time to perfect this recipe yet...

I can't give you a recipe I haven't perfected, can I???

Anyway--As soon as I am satisfied with the recipe, I will share...I promise.