Peanut Butter and Jelly Cupcakes

Name: Peanut Butter and Jelly Cupcakes
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 8 tbsp unsalted butter,room temp.; 1 cup granulated sugar; 1 1/2 cup unbleached all purpose flour; 1 1/2 tsp baking powder; 1/2 tsp table salt; 1/2 cup sour cream; 2 large eggs room temp; 1 large egg yolk room temp; 2 tsp vanilla extract; 1 cup straw berry jelly; 1 frosting ingr; 1 packages cream cheese room temp; 4 tbsp unsalted butter room temp; 1 tsp vanilla extract; 1 cup creamy peanut butter; 1 1/2 cup confectioners sugar

cook wanabe @cook_3210708

very very good,great ccomments from everybody

cook wanabe @cook_3210708

very very good,great ccomments from everybody

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Ingredients

25 mins

12 servings

8 tbspunsalted butter,room temp.
1 cupgranulated sugar
1 1/2 cupunbleached all purpose flour
1 1/2 tspbaking powder
1/2 tsptable salt
1/2 cupsour cream
2 largeeggs room temp
1 largeegg yolk room temp
2 tspvanilla extract
1 cupstraw berry jelly
1frosting ingr
1 packagescream cheese room temp
4 tbspunsalted butter room temp
1 tspvanilla extract
1 cupcreamy peanut butter
1 1/2 cupconfectioners sugar

Cooking Instructions

25 mins

1

preheat oven to 350°F. line a standard 12 cup muffin tin with cupcake liners
2

in the bowl of a stand mixer,add the butter and sugar and beat until light and fluffy,about 3 to4 minutes.
3

in a medium bowl whisk together,flour,baking powder,and salt.
4

add the sour cream to the butter and sugar mixture continue to beat until incorporated.
5

add the eggs and yolk,1at a time,beating until thoroghly mixed into the batter.
6

add the vanilla and continue to mix. slowly add the dry ingredients,in increments,and mix until combined.
7

scoop the batter into cupcake liners to fill abot 3/4 of the way.
8

put into oven and bake until cupcakes are pale gold color and cake tester comes out clean,about 18 to 20 minutes.
9

remove the cupcakes from the oven and let cool in the tins for 5 minutes.
10

remove to a wire rack completly before frosting and filling.
11

frosting directions.
12

in a large bowl,add the cream cheese and butter.beat untill combined
13

add the vanilla and peanut butter and beat until well mixed.
14

slowly add confectioners sugar and beat until well incorporated.
15

fit a plain pastry tip to the bottom of a gallon sized resealable plastic bag and fill with strawberry jelly.
16

once the cupcakes are cool,insert the tip far into the cupcake and slowly. squeeze in about 1 tablespoon or so of jelly. becareful not to overfill the cupcakes or they will crumble or explode.repeat with remaining cupcakes.
17

frost the cupcakes with the peanut butter cream cheese frosting using a pastry bag and star tip