Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
1/4
cup creamy peanut butter (you can also use almond, cashew or sunflower butter)
1
large egg
2
tablespoons sugar
1 1/4
cups reduced-fat or whole milk
1/2
cup cream cheese, softened
1/4
cup strawberry jelly, jam or preserves
Preparation
Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. Grease or spray paper baking cups.
In large bowl, mix flour, baking powder and salt; set aside.
In separate bowl, beat peanut butter, egg and sugar with whisk until combined; beat in milk.
Using whisk, beat wet ingredients into dry ingredients until just combined (do not overbeat).
Fill paper baking cups 2/3 full with batter.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
Meanwhile, beat frosting ingredients with whisk until smooth and well combined.
Spread each cupcake with frosting.
