Pb&J Cupcakes

• FOR CUPCAKES
• 1-3/4 cup Flour
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 1-1/4 cup Dark Brown Sugar
• 6 Tablespoons Unsalted Butter, Room Temperature
• 1/3 cups Peanut Butter
• 1 cup Milk
• 1 teaspoon Vanilla Extract
• 2 whole Large Eggs
• _____
• FOR FROSTING:
• 6 ounces, weight Soft Cream Cheese
• 1/2 cups Confectioners Sugar
• 1/2 teaspoons Salt
• 1 cup Peanut Butter (Not Natural Kind)
• 1/2 cups Heavy Cream
• 1/2 teaspoons Vanilla Extract
• 1/3 cups Grape Jelly For Filling

1. Cupcake:
2. Preheat oven to 350F. Lightly coat 12 muffin tins with cooking spray or use cupcake liners.
3. Using a mixer with the paddle attachment, combine flour, baking powder, salt, and sugar in bowl, mix on medium speed for about 30 seconds.
4. Next add butter, peanut butter, milk and vanilla. Mix on low speed for about 1 minute. Add your eggs and beat on med-high for about 2 minutes.
5. Fill your prepared muffin tins almost to the top. Bake for about 3o min, when the tops are golden light brown and toothpick inserted comes out clean they are done.
6. Frosting:
7. Beat cream cheese and confectioner's sugar on medium speed until combined. Add salt, peanut butter, heavy cream and vanilla extract; beat until light and fluffy, about 2 minutes.
8. Let cool completely and cut out small hole in top of cupcake. This is where you will fill it with your favorite jam and cover with frosting. I added a couple of drops of jam to the tops of frosted cupcake and kinda ran a fork through it. The vote here was yummy!
9. Enjoy!

for, flour, baking powder, ubc, brown sugar, unsalted butter, peanut butter, milk, vanilla, eggs, cream cheese, confectioners sugar, salt, peanut butter, heavy cream, vanilla, grape jelly for

Taken from tastykitchen.com/recipes/desserts/pbj-cupcakes/ (may not work)