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Strawberry Swirl-Peanut Butter-Brownie Cupcakes

(7)
  2 reviews
  • 50 min prep time
  • 2 hr 25 min total time
  • 14 ingredients
  • 24 servings
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Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting.

Bake-Off® Contest 45, 2012
Amy Siegel
Clifton, New Jersey

Cupcakes

24
foil baking cups
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
3/4
cup Jif® Extra Crunchy Peanut Butter
1
box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
3
eggs
1/2
cup Crisco® Pure Canola Oil
1/2
cup buttermilk
1/2
teaspoon pure almond extract

Frosting and Garnish

1
package (8 oz) cream cheese, softened
1/4
cup butter, softened
1
teaspoon pure vanilla extract
3 1/2
cups powdered sugar
1/4
cup seedless strawberry jam
12
small strawberries, halved, if desired

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
% Daily Value
Total Fat
16g
24%
Saturated Fat
5g
26%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
115mg
5%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
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