Preppy Kitchen · by John Kanell★ 5.0 (11)
Peanut Butter and Jelly Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 9%
CARBS 40G38% OF CAL
2G FIBER7G OTHER31G TOTAL SUGAR
FAT 30G63% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist peanut butter cupcakes topped with Italian meringue buttercream swirled with fresh raspberry reduction. Indulgent and elegant dessert.
dessertamericanbaked good🥄 saucepan🔥 ovenvegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 1 2/3 cups all-purpose flour (200g)
- 1 cup sugar (200g)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup salted butter (113g)
- 1/4 cup smooth peanut butter (+ 1 TBS)
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup sour cream ((120ml))
- 1/2 cup milk ((120ml))
- 4 egg whites
- 1 1/2 cups sugar (300g)
- 1/3 cup water (80mL)
- 1 pinch salt
- 2 cups unsalted butter (room temperature, cut into 1-inch pieces 452g)
- 1 tsp vanilla extract (5mL, optional)
- 6 ounces raspberries
- 2 TBS sugar
- 2 tbs lemon juice
- 1 TBS water
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 9%
CARBS 40G38% OF CAL
2G FIBER7G OTHER31G TOTAL SUGAR
FAT 30G63% OF CAL
13G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 106mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 29mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.