Peanut Butter and Jelly Cupcakes
MileHighCupcakesINGREDIENTS (Peanut Butter Cupcake):
1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
⅔ cup Teddie Smooth All Natural Peanut Butter
8 tbsp softened butter
¾ cups dark or light brown sugar
2 eggs
1 tsp vanilla extract
¼ cup reduced fat milk
INGREDIENTS (Peanut Butter Frosting):
5 tbsp butter
1 cup Teddie Smooth All Natural Peanut Butter
1 cup confectioners sugar
⅓ cup whole milk
1 tsp vanilla extract
¼ tsp salt
INGREDIENTS (Filling):
¼ cup of your favorite jam or jelly
INSTRUCTIONS:
Preheat the oven to 350° and fill a 12 cup muffin tin with cupcake liners.
In a separate bowl, mix together all of the dry ingredients: flour, baking powder and salt.
Using a handheld or standing electric mixer, beat together the butter and peanut butter until smooth. Add in the brown sugar and beat until light and fluffy. Beat in eggs, one at a time. Add vanilla extract.
Slowly, beat in the dry ingredient mixture, alternating with the milk.
Evenly divide the batter into the cupcake tins and put into the preheated oven for around 23 minutes (or until a toothpick, inserted in the middle of the cake, comes out clean).
While the cupcakes are in the oven, you can begin making the frosting.
Using a handheld or standing electric mixer, beat the butter until it’s smooth and creamy. Add in the peanut butter until combined. Mix in the remaining ingredients, confectioners sugar, milk, vanilla extract and salt, and beat together until well combined.
Once the cupcakes have cooled, take a knife or a coring tool and remove the middle of the cupcake (eating the extra cake is recommended). Fill the hole with about one teaspoon of jam/jelly. Then frost the cupcake with peanut butter frosting.
NUMBER OF SERVINGS: 12 cupcakes