Peanut Butter & Jelly Cupcakes


– 1 1/2 cups all-purpose flour – 1 1/2 tsp baking powder – 1/4 tsp salt – 1/2 cup unsalted butter, softened – 3/4 cup granulated sugar – 2 large egg

– 1 tsp vanilla extract – 1/2 cup creamy peanut butter – 1/2 cup milk – 1/2 cup strawberry or raspberry jam

For the Peanut Butter Frosting: – 1/2 cup unsalted butter, softened – 1 cup creamy peanut butter – 2 cups powdered sugar – 1 tsp vanilla extract – 2-3 tbsp milk

Preheat oven to 350°F (175°C) and grease a donut pan.  Mix dry donut ingredients in one bowl, wet ingredients in another. Combine. 

Preheat oven to 350°F (175°C) and line muffin tin with liners.  Whisk flour, baking powder, and salt in a bowl. 

Cream butter and sugar until fluffy, then beat in eggs, vanilla, and peanut butter.  Alternate adding dry ingredients and milk to wet mixture. 

Fill cupcake liners 2/3 full and bake for 18-20 minutes.  Cool cupcakes, then core and fill with jam. 

For frosting, beat butter and peanut butter until smooth, then gradually add powdered sugar and vanilla.  Add milk as needed for desired consistency.  Frost cupcakes and enjoy! 


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