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PB & J Cupcakes for Halloween

November 1, 2010

 

A few weeks ago I was admiring this post by Cupcakes and Cashmere, and how lovely and festive her layers of Reeses Pieces looked dressing up her caramel apples. So, in light of a Halloween party cupcake request from my friend Deb, I was inspired to use this decorating technique. How could I incorporate peanut-buttery Reeses into my cupcakes? Well, PB & J cupcakes of course!

As you know, I like to try to healthify my baked goodies, so for these I modified Magnolia’s Vanilla Cupcake recipe by using whole wheat flour, light butter, a mix of half real sugar and half Splenda, and the blackberry jelly filling is sugar-free. And guess what? Nobody could tell! Yummy, peanut-buttery, candy-coated, and slightly less bad for you goodness!

Magnolia’s Vanilla Cupcakes with Blackberry Jelly Filling

  • 2 3/4 Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 2 Sticks Light Butter
  • 1 Cup Sugar
  • 1 Cup Splenda
  • 4 Eggs
  • 1 Cup Milk
  • 1 tsp Vanilla
  • Sugar-free Blackberry Jelly

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

Combine flour, baking powder and salt. Set aside. In large bowl, cream the butter. Add in the sugar and beat until fluffy. Add eggs 1 at a time, beating between additions. Mix milk and vanilla. Add dry ingredients alternately with milk mixture in 3 portions, beating to combine after each addition. Do not overbeat. Fill cupcake liners 3/4 full with batter and back 20-25 minutes.

Let the cupcakes cool completely before filling and frosting. Once ready, cut a small cone-shape out of the top of each cupcake. Reserve the pieces. Fill piping bag with jelly and pipe jelly into each cupcake, careful to leave some room at the top. Remove the bottom of the cones from the pieces and replace the tops on each cupcake.

Peanut Butter Frosting

  • 1/2 Cup Butter
  • 1 Cup Creamy Peanut Butter
  • 4 Cups Confectioners Sugar
  • 1/3 Cup Heavy Cream

Beat butter and peanut butter until fluffy. Beat in half of the sugar. Mix in 1/4 cup of the cream, then add the rest of the sugar. Add more cream until desired consistency is reached.

Frost your filled cupcakes and top with Reeses Pieces. Eat up!

Special thanks to my name-twin, Allie, for helping bake these and tediously sort the Reeses Pieces by color!

 

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