Peanut Butter And Jelly Cupcakes

• 1 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup creamy peanut butter
• 3 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 8 ounces creme fraiche
• 1/2 cup strawberry jam
• 8 ounces cream cheese room temperature
• 1/2 cup unsalted butter room temperature
• 1 2/3 cups confectioner's sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/2 cup creamy peanut butter
• 1/3 cup strawberry jam
• strawberries Fresh, sliced crosswise

1. These cupcakes come together quickly and easily. Start by preheating your oven to 350u0b0F. Line two KitchenAid(R) Classic Nonstick 12-Cavity Regular Sized Muffin Pans with liners and set aside.
2. In a medium bowl, whisk the flour, baking soda, baking powder, and salt together and set aside.
3. In your KitchenAid(R) Pro Line(R) Series 7-Qt Bowl Lift Stand Mixer fitted with the flat beater, combine the butter and sugars and beat on medium-high speed until light and fluffy, around 3 minutes. Reduce the speed to low and mix in the peanut butter and creme fraiche until combined.
4. Add the vanilla extract and then the eggs, one at a time, and beat until each is completely incorporated, around 30 seconds, scraping down the sides of the bowl after each addition. Add the flour in three parts, beating until just combined for each part.
5. Spoon the batter into the lined cups, filling each cup 3/4 of the way full. Bake for 18-22 minutes, rotating pans halfway through. Cupcakes should be golden and are done as soon as a toothpick inserted in the center comes out clean. Do not over bake. Let cupcakes sit in pans for 5 minutes before transferring cupcakes to a wire rack to cool completely.
6. When the cupcakes have cooled to room temperature, use an apple corer to cut a 1/2-inch round from the center of each cupcake using a twisting motion to pop the round out. Fill each cavity with jam.
7. In your Stand Mixer, combine the cream cheese, butter, and sugar and beat on medium-high speed until pale and fluffy. Add the salt and vanilla extract and beat until completely incorporated. Reserve half of the mixture in a bowl and set aside.
8. Add the peanut butter to the remaining mixture in the bowl of your Stand Mixer. Mix on medium-high speed until combined. Transfer mixture to a piping bag and secure the top with a rubber band.
9. Wash the bowl and flat beater to reattach to your Stand Mixer. Then, beat the reserved mixture with the jam on medium-high speed until combined. Transfer mixture to a piping bag and secure the top with a rubber band.
10. Snip the tops of both frostings and place both piping bags into a larger piping bag, fitted with a large round tip. Pipe onto the tops of the cupcakes.
11. Top with a couple slices of fresh strawberries. And just like that, childhood revisited. Just in time for National Peanut Butter and Jelly Day!
12. Preheat oven to 350u0b0F. Line two KitchenAid(R) Classic Nonstick 12-Cavity Regular Sized Muffin Pans with liners and set aside.
13. In a medium bowl, whisk the flour, baking soda, baking powder, and salt together and set aside.
14. In your KitchenAid(R) Pro Line(R) Series 7-Qt Bowl Lift Stand Mixer fitted with the flat beater attachment, combine the butter and sugars and beat on medium-high speed until light and fluffy, around 3 minutes. Reduce the speed to low and mix in the peanut butter and creme fraiche and mix until combined.
15. Add in the vanilla extract and then the eggs, one at a time, and beat until each is completely incorporated, around 30 seconds, scraping down the sides of the bowl after each addition. Add the flour in three parts, beating until just combined for each part.
16. Spoon the batter into the lined cups, filling each cup 3/4 of the way full.
17. Bake for 18-22 minutes, rotating pans halfway. Cupcakes should be golden and are done as soon as a toothpick inserted in the center comes out clean. Do not over bake. Let cupcakes sit in pans for 5 minutes before transferring cupcakes to a wire rack to cool completely.
18. When cupcakes have cooled to room temperature, use an apple corer to cut a 1/2-inch round from the center of each cupcake using a twisting motion to pop the round out. Fill each cavity with jam.
19. In your Stand Mixer, combine the cream cheese, butter, and sugar and beat on medium-high speed until pale and fluffy. Add the salt and vanilla extract and beat until completely incorporated. Reserve half of the mixture in a bowl and set aside.
20. Add the peanut butter to the remaining mixture in the bowl of your Stand Mixer. Mix on medium-high speed until combined. Transfer mixture to a piping bag and secure the top with a rubber band.
21. Wash the bowl and flat beater to reattach to your Stand Mixer. Then, beat the reserved mixture with the jam on medium-high speed until combined. Transfer mixture to a piping bag and secure the top with a rubber band.
22. Snip the tops of both frostings and place both piping bags into a larger piping bag, fitted with a large round tip. Pipe onto the tops of the cupcakes.

flour, baking soda, baking powder, salt, sugar, brown sugar, peanut butter, eggs, vanilla, crueme fraiche, strawberry jam, cream cheese, sugar, salt, vanilla, peanut butter, strawberry jam, strawberries

Taken from www.yummly.com/recipe/Peanut-Butter-and-Jelly-Cupcakes-2098990 (may not work)