Peanut Butter & Jelly Cupcakes
You're thinking: Hmmm, if only PB&J could be a REAL dessert. Wish granted. (Peanut butter frosting? Yes!)
- 1½ cups of flour
- 1½ tsp of baking powder
- ½ tsp salt
- 1 stick of butter, unsalted and softened
- 1 cup of sugar
- 1 tsp of vanilla extract
- 2 large eggs
- ½ cup of whole milk
- ¾ cup strawberry jam or preserves
- 2 cups of peanut butter frosting
Preheat oven to 350 degrees. Line 12 muffin cups with paper baking cups.
In a large bowl, sift together flour, baking powder, and salt and set aside.
a separate bowl, cream together the butter, sugar and vanilla with an
electric mixer. Add the eggs, one at a time, beating well after each
addition, then add milk. Slowly add the flour mixture and combine until
the batter is uniform. Do not over mix.
each cupcake liner halfway with batter. Drop a tablespoon of the jam in
the center of each cupcake and then top with more batter so that they
are a little more than three-quarters full.
Bake for 20 minutes, or until the cupcakes spring back when touched lightly. Let them cool completely before icing with Peanut Butter Frosting
on Sep. 27, 2012 at 2:11 PM