Peanut Butter and Jelly Cupcakes

Print Save Peanut Butter and Jelly Cupcakes Recipe Embed Ingredients 1/2 cup Unsalted Butter, room temperature 1 1/3 teaspoons Brown Sugar 3/4 cup Peanut Butter 2 large Eggs, room temperature 1 teaspoon Pure Vanilla Extract 2 cups All-Purpose Flour 1/2 teaspoon Salt 3/4 teaspoon Baking Powder 1/4 teaspoon Baking Soda 3/4 cup Whole Milk, room temperature 1/2 cup Berry Jam For the Frosting: 1/2 cup Unsalted Butter, room temperature 3 cups Powdered Sugar 1/4 cup Berry Jam 1/8 teaspoon Salt 1/2 teaspoon Pure Vanilla Extract 1/2 teaspoon Lemon Zest, optional, but recommended 2 tablespoons Heavy Cream, optional Directions Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Beat the butter and sugar together until light and fluffy. Add in the peanut butter and the eggs and beat until fully incorporated. Mix in the vanilla. In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Mix well. Alternate adding the flour in three additions and the milk in two additions. Mix each addition in until just combined. Evenly divide the batter among the cupcake liners and bake for 15-18 minutes, or until a toothpick comes out clean. Allow to cool completely and cut out the centers of the cupcakes. Add in the jam into the center. Take the parts you've cut out and remove the inside section and replace the tops of the cupcakes back onto the cupcakes. To make the frosting, beat the butter until creamy. Add in the powdered sugar one cup at a time, beating well between each addition. The mixture will end up looking crumbly and lumpy, this is normal. Add in the jam and salt and beat well. Stir in the vanilla and lemon zest. Add in the heavy cream as needed to achieve the consistency you desire. Fill a piping bag with the frosting and pipe the frosting onto the cupcakes. Serve immediately, or within three days.  Recommended USA Pans 12-cup Muffin Pan Cuisinart Stainless Steel Mixing Bowls KitchenAid Stand Mixer via Food Fanatic http://ift.tt/2fTLysl Food Fanatic