peanut butter and jelly cupcakes

Name: peanut butter and jelly cupcakes
Yield: 12 servings
Cuisine: American
Ingredients: 3/4 cup granulated sugar; 1/2 cup vegetable oil; 2 eggs; 2 tsp vanilla extract; 1 tbsp baking powder; 1 1/2 cup all purpose flour; 1/3 cup whole milk; 1 pinch salt; 1 cup seedless jam; 2 cup powdered sugar; 1/2 cup unsalted butter at room temperature; 1 cup peanut butter; 8 oz cream cheese; 1/2 tsp vanilla extract; 1 tbsp milk

LifeOfBe @cook_2881598

~(o.o)~

LifeOfBe @cook_2881598

~(o.o)~

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Ingredients

12 servings

3/4 cupgranulated sugar
1/2 cupvegetable oil
2eggs
2 tspvanilla extract
1 tbspbaking powder
1 1/2 cupall purpose flour
1/3 cupwhole milk
1 pinchsalt
filling
1 cupseedless jam
frosting
2 cuppowdered sugar
1/2 cupunsalted butter at room temperature
1 cuppeanut butter
8 ozcream cheese
1/2 tspvanilla extract
1 tbspmilk

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Steps

1

Preheat your oven to 350°F.
2

Line a muffin tin with liners and set aside.
3

In a bowl, mix together the dry ingredients -flour, salt, & baking powder and set aside.
4

Add in half of the milk and half the dry ingredients and mix them to combine. Once they are mixed in, add in the remaining milk and dry ingredients and mix to incorporate. (do not over mix)
5

Using an ice cream scoop, fill the muffin tin and bake for about 20 minutes or until toothpick inserted into the center comes out clean.
6

Let them cool completely.
7

Fit a plain round pastry tip in a piping bag and fill it with jam.
8

Fit the tip far in the cupcake and squeeze out about 1 tbsp of jam in each one.
9

Let those sit while making the frosting.
10

In a bowl using an electric mixer, cream together the butter, peanut butter, cream cheese and vanilla until creamy and combined.
11

Add the powdered sugar and beat until well combined.
12

Fill frosting in a piping bag and frost each cupcake.
13

Springkle over some chopped peanuts or cookies (optional).
14

This recipe is inspired by Mrs. Laura Vitale