Ww Peanut Butter And Jelly Cupcakes Points+ 4

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/2 cup light cream cheese, softened
• 1/4 cup creamy variety reduced-fat peanut butter
• 1/4 cup powdered sugar
• 1 cup cake flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/2 cup low-fat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ounce semisweet chocolate, melted and cooled
• 1/2 cup reduced-sugar raspberry jam, seedless variety
• 1/4 cup unsalted dry roasted peanuts, chopped

Recipe

• 1 preheat the oven to 350°f spray a 24-cup mini-muffin pan with nonstick spray.
• 2 to make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes. cover with plastic wrap; set aside.
• 3 to make the cupcakes, whisk together the cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. whisk together the buttermilk, oil, egg, egg , and vanilla in a large bowl. whisk in the melted chocolate. add the flour mixture, stirring just until blended.
• 4 fill each muffin cup two-thirds full with the batter. bake until a toothpick inserted into the center comes out clean, about 25 minutes. let cool in the pan on a rack 10 minutes. remove the cupcakes from the pan and let cool completely on the rack.
• 5 fit a small pastry bag with a plain medium tip and fill with the jam. carefully insert the pastry tip into the top of a cupcake. pipe in about 1 of teaspoon jam. repeat with the remaining cupcakes and jam. with a small metal spatula, spread the frosting over the tops of the cupcakes; sprinkle with the peanuts. yields 1 cupcake per serving.