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Pillsbury

Strawberry Swirl-Peanut Butter-Brownie Cupcakes

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Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting.
Prep Time: 50 Min
Total Time: 2 Hr 25 Min
Makes: 24 cupcakes
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Amy Siegel
Clifton, New Jersey
Bake-Off® Contest 45, 2012
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INGREDIENTS:
Cupcakes
24
foil baking cups
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
3/4
cup Jif® Extra Crunchy Peanut Butter
1
box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
3
LAND O LAKES® Eggs
1/2
cup Crisco® Pure Canola Oil
1/2
cup buttermilk
1/2
teaspoon McCormick® Pure Almond Extract
Frosting and Garnish
1
package (8 oz) cream cheese, softened
1/4
cup LAND O LAKES® Unsalted or Salted Butter, softened
1
teaspoon McCormick® Pure Vanilla Extract
3 1/2
cups powdered sugar
1/4
cup Smucker’s® Seedless Strawberry Jam
12
small strawberries, halved, if desired
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DIRECTIONS:
  • Heat oven to 350°F. Place foil baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together condensed milk and peanut butter until blended.
  • In large bowl, beat brownie mix, eggs, oil, buttermilk and almond extract with electric mixer on medium speed 2 minutes or until blended. Spoon 1 tablespoon brownie batter into each muffin cup; top each with 1 tablespoon of the peanut butter filling. Spoon remaining brownie batter evenly over filling.
  • Bake 25 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until fluffy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Add jam; stir once or twice to create swirls of jam in frosting. Spoon into decorating bag or large resealable freezer plastic bag (cut 1/2-inch opening from 1 corner of plastic bag). Pipe or spread frosting on each cupcake. Garnish each with half of a strawberry. Store covered in refrigerator.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 105mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 0g,
    • Sugars 29g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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