It’s clear who’s going to be super popular at the lunch table when they open their lunch boxes and find these cupcakes inside—your kids!
I came up with this recipe after making a batch of peanut butter muffins. I offered them to my kids with some preserves on the side for dipping, but before I knew it, we were all cutting them in half, slathering the centers with luscious ruby red preserves and what resulted were these adorable mini PB&J Cupcakes.
Part sandwich, part cupcake, totally delectable!
Cooking spray
1 cup all-purpose flour
¾ cup whole-wheat flour
2 teaspoons baking powder
½ cup brown sugar
¾ cup smooth peanut butter
¼ cup canola or vegetable oil
2 teaspoons pure vanilla extract
2 large eggs
1 cup milk
½ cup Pure Strawberry Preserves
1. Preheat the oven to 350°F and spray a mini-muffin tin with cooking spray.
2. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, and brown sugar.
3. In a separate medium bowl, whisk together the peanut butter, oil, vanilla, eggs, and milk.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fill the mini-muffin cups ⅔ full and bake for 18 to 22 minutes, or until they are golden and the tops spring back when lightly pressed.
6. Move the cupcakes to a wire rack to cool.
7. When the cupcakes are completely cool, slice the top off each cupcake, spread about 1 teaspoon of the preserves on the bottom half, and replace the top to form a cupcake sandwich. Repeat with the rest of the cupcakes and serve.
TIP: For a decadent treat, fill with Chocolate-Hazelnut Spread.