Healthy Peanut Butter and Jelly Cupcakes
These little cupcakes take a childhood favorite snack and turn it into a bite-sized treat!
Equipment
- Mixing Bowls
- Stand Mixer
- Mini Muffin Pan
- Oven
Ingredients
Cupcakes
- 1 package White cake mix 15.25 oz. I used Pillsbury, but any brand works. Can also use vanilla cake mix.
- 1 cup Nonfat greek yogurt I use Fage 0%
- 1 cup Water
Filling
- 4 tbsp Sugar free raspberry preserves
Frosting
- 1/2 cup Powdered peanut butter or butter/vegan butter alternative, room temperature
- 1 1/4 cups Powdered sugar
- 1 tbsp Milk any works, up to 2 tbsp
- 1 tsp Vanilla extract
Instructions
Cupcakes
- Preheat oven to 350F.
- Combine cake mix, greek yogurt, and water in a mixing bowl and combine fully. Pour into prepared (greased or lined) mini muffin pan, and bake at 350 for 10-14 minutes, until a toothpick comes out clean. Set aside to cool completely before frosting.
- Cut central hole in each cupcake (about halfway through) and remove small amount of cupcake. Fill with 1/4 tsp sugar free raspberry preserves and plug hole with bit of cake that you cut out.
Frosting
- In the bowl of a stand mixer, or in a mixing bowl with hand mixer, mix powdered peanut butter, powdered sugar, vanilla, and milk until smooth.
- Add additional milk 1 tsp at a time until desired consistency is reached.
- Frost cupcakes with 1 tsp of frosting each, top with additional sprinkles if desired.
Notes
Click here to add to WW app.
Substitution notes:
- In the frosting, you can substitute the milk with cream (or even creamer) in the same amount
- You can also substitute the powdered sugar with a sugar-free powdered sugar substitute and adjust points accordingly
Nutrition
Calories: 62kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 84mgPotassium: 12mgFiber: 1gSugar: 9gVitamin A: 5IUCalcium: 25mgIron: 1mg
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