PB & J Cupcakes
MagicalButter
12-16
17-20 minutes
Ingredients
Vanilla Cupcakes
- 1 ¼ Cup All-purpose Flour
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ Cup MagicalButter
- ¾ Cup Sugar
- 2 Large Eggs (Room Temp)
- 2 teaspoons Vanilla Extract
- ½ Cup Buttermilk
Peanut Butter Frosting
- 1 Cup MagicalButter
- 1 Cup Creamy Peanut Butter
- 3 ¼ Cups Powdered Sugar
- 5 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
Other Ingredients
- Grape Jelly
- MagicalButter Machine
Directions
- PB & J Cupcakes Preheat the oven to 350 Fahrenheit and prepare your muffin tin with cupcake liners.
- In a small bowl combine flour, baking powder, and salt.
- In the bowl of your stand mixer or in a large bowl, beat together your sugar and infused butter until thick and fluffy. scrape down the sides of the bowl periodically while mixing.
- Add your eggs one at a time, beat well with each egg and scrape down the bowl before adding the next.
- Add vanilla and beat again until combined.
- In thirds, add in your flour mixture alternating between your buttermilk and flour mixture until all the ingredients are well combined.
- Divide your batter amongst your cupcake liners and bake for 17-20 minutes.
- Let them cool in the pan for about 5 minutes and then move to a cooling rack.
- While the cupcakes cool, make your peanut butter frosting.
- In a medium large bowl cream the peanut butter and unsalted butter together until smooth.
- Add the powdered sugar a cup at a time, alternating with heavy cream. Mix until each addition is combined well.
- Add the vanilla and whip the mixture on high speed until fluffy and light.
- Once your cupcakes have cooled completely fill them with grape jelly and top with peanut butter frosting
- Drizzle grape jelly on top of your frosted cupcakes and enjoy!
