peanut butter and jelly cupcakes

I had a peanut butter and jelly sandwich for the first time in college. My parents never taught us to put those two condiments on bread together. We had peanut butter and we had jelly separately. I don't like to play favorites but I have to admit this one is on my top list.

peanut butter and jelly cupcake

ingredients

• 1 cup (2 sticks) butter, softened 
• 2 cups sugar 
• 4 large eggs 
• 2 3/4 cups cake flour 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 1 cup buttermilk 
• 1 teaspoon vanilla extract 
• 1 cup jelly 
• peanut butter frosting

directions

1. Preheat oven to 350 degrees. Line cupcake pan with liners.
2. In a large bowl, cream butter and sugar together, beat until fluffy. Add eggs one at a time, beating well after each addition.
3. Sift flour, salt and baking soda together. Combine dry ingredients in four parts into butter mixture, alternating with the milk and vanilla, beating well after each addition.
4. Divide batter into liners, 2/3 full. Bake for 15-17 minutes.
5. Cool completely. Using a pastry bag and small tip, squeeze jelly into the center of each cupcake. Then decorate with peanut butter frosting using a pastry bag.

peanut butter frosting  
ingredients

• 1/2 cup peanut butter 
• 1 stick (1/2 cup) unsalted butter, room temperature 
• 1 package (8 ounces) cream cheese 
• 1 teaspoon vanilla 
• 2 cups powdered sugar

directions

1. Using an electric mixer, beat the butter at medium speed until creamy. Add the cream cheese and beat until combined.
2. Beat in the peanut butter.
3. Add the vanilla and 2 cups of powdered sugar and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy.