Cupcakes Week 12

What's better than a pb&j sandwich? Oh, I know...PB&J CUPCAKES!

Peanut Butter And Jelly Cupcakes with Peanut Butter Buttercream

Peanut Butter Cupcakes:

1 C (2 sticks) butter, at room temperature
1 1/2 C sugar
4 eggs, room temperature
1 C peanut butter (I use all natural creamy peanut butter)
1 t vanilla
dash of salt
4 t baking powder
2 1/2 C flour
1 C milk
fruit jelly (I use a high fruit content jelly)

Preheat oven to 350.
Mix butter, peanut butter and sugar.
Add eggs one at a time and mix well.
Add vanilla.
Add 1 C flour sifted with salt and baking powder and mix.
Add milk and mix.
Add remaining flour and mix well.

Spoon into cupcake papers and make a well in each one.
Spoon a heaped teaspoon of jelly into each one.
Bake for about 20 minutes.

Peanut Butter Buttercream:

1/2 C (1 stick) butter, softened
1 C peanut butter (I used Trader Joe's All Natural)
1 t vanilla
3 C powdered sugar
1/2 C cream

Beat butter and peanut butter together well.
Add vanilla and mix.
Add powdered sugar mix.
Add cream and beat well.

You may use less or more powdered sugar or cream depending on the consistency you want. Peanut butter also varies a lot. So this may change the consistency of your frosting.

Frost cupcakes when completely cooled!