PB & J Cupcakes
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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
1 Cup MagicalButter
1 Cup Creamy Peanut Butter
3 ¼ Cups Powdered Sugar
5 tablespoons Heavy Cream
1 teaspoon Vanilla Extract
Peanut Butter Frosting
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!