PB&J Cupcakes

It is my belief that you are never too old for a good old pb&j sandwich.
This recipe caught my eye because what better than combining the comfort of pb&j with the wonderful creation that is a cupcake.
I used less powdered sugar than the recipe called for in the frosting, but other than that I followed it exactly.
It was perfect -- it combined the fluffiness of white bread with the sweetness of jelly and the creaminess of peanut butter.

 

yield: 24 cupcakes

ingredients

for the cake

2 1/4C cake flour

1 tbs baking powder

1/2 tsp salt

1 1/4C buttermilk, room temperature

4 egg whites, room temperature

1 1/2C sugar

1 stick (8 tbs) butter, room temperature

1 tsp vanilla extract

for the filling

raspberry jelly (or whatever flavor your heart desires)

for the peanut butter buttercream

3 sticks butter, room temperature

1C creamy peanut butter

2 tbs vanilla extract

3C powdered sugar

6 tbs heavy cream

directions

1. Preheat the oven to 350 degrees.
2. Line muffin pan with cupcake liners (or grease pan if not using cupcake liners).
3. for the cake: In a medium bowl, sift together flour, baking powder, and salt.
4. In a small bowl, whisk together buttermilk and egg whites.
5.  In a large bowl (I used my KitchenAid Stand Mixer), cream butter and sugar at medium speed for 3 minutes until light and fluffy.
6. Beat in vanilla until combined.
7. Add flour mixture 1/3 at a time, alternating with the buttermilk mixture. Beginning and ending with the flour mixture.
8. Beat on medium speed for 2 minutes, to make sure the batter is light and airy.
9. Fill each cupcake liner about 2/3 full.
10. Bake for 20 minutes, or until a toothpick comes out clean.
11. Let cool.
12. for filling: Hollow out a small portion of the center of the cupcake.
13. Fill the hole with a teaspoon of jelly.
14. for the buttercream: In a large bowl (or stand mixer with paddle attachment), cream butter and peanut butter on medium speed for 2 minutes.
15. Turn mixer down to low speed and slowly add powdered sugar, until well combined.
16. Add vanilla and heavy cream, mixing on low speed until combined.
17. Beat on medium-high speed for 3 minutes.
18. Pipe (or spread) frosting onto cooled cupcakes.
19. Enjoy!