Strawberry Swirl-Peanut Butter-Brownie Cupcakes

Indulge in fudgy peanut butter cupcakes topped off with homemade strawberry cream cheese frosting.

  • prep time 50 min
  • total time 2 hr 25 min
  • ingredients 14
  • servings 24

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 (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
  • 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
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    115mg
    115%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    0g
    0%
      Sugars
    29g
    29%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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