PB and J-Filled Cupcakes - KPTV - FOX 12

PB and J-Filled Cupcakes

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Recipe courtesy Sarah Matheny's, "Peas and Thank You: Simple Meatless Meals the Whole Family Will Love."

Makes 12 cupcakes


  • 1¾ cups whole wheat pastry or white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2/3 cup organic sugar
  • 2/3 cup non-dairy or organic milk
  • ¼ cup natural peanut butter


  • 1/3 cup 100 percent fruit preserves (raspberry or strawberry are best)
  • 1/3 cup natural peanut butter


  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake papers or spray with cooking spray.
  2. In a mixing bowl, combine flour, baking powder and salt.
  3. In a smaller bowl, mix vanilla, sugar, non-dairy milk, and ¼ cup of peanut butter.
  4. Add wet mixture to dry ingredients and stir until just combined.
  5. Place a large spoonful of batter in the bottom of each muffin well. Add approximately ½ to 1 teaspoon of preserves and ½ to 1 teaspoon of peanut butter on top of batter, and then an additional teaspoon of cupcake batter on top of the peanut butter and preserves.
  6. Bake cupcakes for 20 to 25 minutes, until tops are golden brown.

Pea Points: You can substitute almond butter, cashew butter or even gourmet flavored peanut butters (i.e. chocolate or white chocolate peanut butter) for a tempting variation.

Nutrition Information per Serving: 194 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 183 mg sodium, 32 g carbohydrates, 2 g fiber, 6 g protein

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