Brooke posted earlier about our amazing experience in the Cupcake Class at Thanksgiving Point. It was so much fun. When Sara, the amazingly talented instructor, told us she was going to make Peanut Butter and Jelly cupcakes, I have to admit I was a bit skeptical, but these turned out to be one of my favorites of the night. I thought instantly that they would be such a fun treat for after school. Ya know, a twist on PB&J and all. Here is the recipe:
Peanut Butter and Jelly Cupcakes
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup unsalted butter, softened
1 1/3 cups granulated sugar
1/2 cup creamy peanut butter
3 eggs, room temp.
1 tsp pure vanilla extract
2/3 cup sour cream
Jar of your favorite jam, (use homemade jam if you can)
1 recipe of Butter cream frosting
Preheat the oven to 350 degrees. With the paddle attachment, beat the butter and sugar together until light. Add the peanut butter and then the eggs one at a time. Add the vanilla and sour cream and beat until smooth. Finally, sift the dry ingredients directly into the bowl and mix well on a low-medium speed. Spoon the batter into muffin tins lined with paper. Bake for 10-23 minutes.
Cool on a rack. Spoon the jam into a pastry bag.
When cupcakes are room temperature, push the tip of the bag into the center of the cupcake and fill. (Can you tell how she just jammed the tip into the cupcake and filled? She said to hold each cupcake in your hand so you can fill when it is full.)
Frost with the butter cream frosting.
Butter Cream Frosting
3 cups powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 teaspoons cream
With a mixer, combine 1 cup of sugar with the butter and beat until very smooth. Next add the rest of the sugar and beat until smooth. Finally, add the vanilla and cream and beat on medium speed for two minutes or so. *If you need to add more cream feel free to do so.
Doesn’t that look tasty?
For more wonderful recipes visit Sara’s blog at Sugar and Spice and Everything Nice. She has wonderful recipes and tons of helpful tips. We had a blast with her and we are so glad she let us share this fun recipe on our site!