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Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting
Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting is a modern American recipe for a classic cupcake made from a pound cake mix based on boxed yellow cake mix with a jam filling that's finished with a peanut butter frosting (icing). The full recipe is presented here and I hope you enjoy this classic American version of: Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Makes:
24
Rating:
Tags : Vegetarian RecipesMilk RecipesCheese RecipesBaking RecipesCake RecipesUSA Recipes
Jam-filled Pound Cake Cupcakes with Peanut Butter Frosting: An American recipe for a cupcake made from a pound cake mix based on boxed yellow cake mix with a jam filling that's finished with a peanut butter frosting (icing).
Ingredients:
1 box yellow cake mix (or 1 x 500g batch of
home-made yellow cake mix)
250ml sour cream
3 eggs
75g butter, melted and cooled
4 tbsp milk
200g fruit jam or jelly
For the Frosting:
200g butter, softened
115g cream cheese, softened (or you can use my
home-made cream cheese recipe to prepare your own)
120ml creamy peanut butter
500g icing sugar
toasted peanuts, coarsely chopped, to garnish
Method:
Begin with the cupcakes. Combine the cake mix, sour cream, eggs, melted butter and milk in a bowl. Beat with an electric mixer until smooth and thoroughly combined.
Divide the batter evenly between 24 lined muffin cups. Transfer to an oven pre-heated to 160°C and bake for about 25 to 30 minutes, or until the tops of the muffins spring back when lightly pressed and a skewer inserted into the centre of the cupcakes emerges cleanly.
Allow to cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.
Once the cupcakes have cooled take a knife with a sharp point and starting about 3cm from the edge cut a 3cm deep circle in the centre of each cupcake top. Use the knife to remove the cake craps and neatly trim any pointed ends.
Gently heat the jam or jelly, spoon into a piping bag and pipe into the hole in each cupcake then replace the trimmed tops.
For the frosting, beat together the butter, cream cheese and peanut butter until smooth using an electric mixer. Gradually add the icing sugar, beating until smooth after each addition. Continue adding the icing sugar until the frosting is stiff but still spreadable.
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Spread the frosting over the top of each cupcake so that the hold in the top is covered. Garnish with the chopped peanuts and serve.