Peanut Butter and Jelly Cupcakes


This is one of my favorite cupcakes! Probably because it tastes just like a peanut butter and jelly sandwich. And because I love peanut butter…it makes life better 🙂 In my house, we go through peanut butter fast due to baking and the amount of PB and J sandwiches that are eaten. It might be a good thing that the bulldog is allergic to peanut butter or we would go through a jar a week! If you are a PB fan, enjoy 🙂

3/4 stick room temp unsalted butter
1 cup peanut, butter smooth or crunchy
1 1/3 cup firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
strawberry or grape jelly

1. In a large bowl cream the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.

3. In a separate bowl combine the flour, baking powder, and salt.

4. Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

5. Fill the cupcake liners 2/3 full. Bake for 15-18 minutes or until toothpick inserted in the center comes out clean. Do not overbake! Cool cupcakes in the pan. Once cupcakes are cooled you can either pipe the jelly into the center using a decorating tip or just use an apple corer to take out the center of the cupcake and fill with 1-2 teaspoons of jelly. Decorate with frosting below.

Peanut Butter Frosting
3/4 cup smooth
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk

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