Peanut Butter and Jelly Cupcakes

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I’ve never been a big fan of peanut butter and jelly sandwiches. Mainly because I’m not a big jelly fan. My kids on the other hand LOVE them! I thought it would be fun to make a peanut butter and jelly cupcake to change things up a little. Don’t worry, I won’t be sending these with them to school in place of a sandwich. 🙂

I love how they turned out and my family thought they were awesome too!

Peanut Butter and Jelly Cupcakes

(Photos and recipes by Paula with The REAL Housewives of Riverton)

Vanilla Cupcake

2/3 cup sugar

1/2 cup butter, room temperature

3 large eggs, room temperature

2 tsp vanilla extract

1/4 cup milk

1 1/2 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

Preheat your oven to 350°F. In small bowl, mix flour, baking powder, and salt. Set aside. Mix sugar and butter together until fluffy. Add eggs, one at a time until well combined. Add vanilla. Slowly add in flour mixture, alternating with milk until batter will well combined and smooth.

Scoop into lined cupcake pan. Reduce heat on oven to 325°F and place cupcakes on middle rack of oven. Bake for 28-30 mins until toothpick comes out clean. Set aside to cool.

Peanut Butter Buttercream

1 cup creamy peanut butter

1/4 cup butter, room temperature

3/4 cup powdered sugar

Cream peanut butter and butter together, slowly add powdered sugar until well combined and smooth.

Raspberry Jelly Filling

3/4 cup raspberries, roughly chopped

2 1/2 tablespoons sugar

1/4 teaspoon lemon juice

1/4 teaspoon cornstarch

Heat raspberries, sugar, and lemon juice over medium low heat. Sprinkle cornstarch on top. Stir until slightly thickened. Remove from heat and let cool.

Using a melon baller or knife, cut out a dime size section of the cupcake. Spoon in the cooled Raspberry Jelly Filling, I used about a teaspoon and a teaspoon and a half, depending on how deep of a section I took out of the cupcake. Top with Peanut Butter Buttercream.