I was so excited and honored when Kimberly invited me to participate in her amazing Cupcake Carnival, her blog is a constant source of inspiration for me! As an avid cupcake lover I knew instantly what I wanted to share, my Peanut Butter & Jelly cupcakes. They are super simple to make and irresistible..an instant throwback to the simple joys of childhood. I hope you enjoy them and share them with the people you love!
Peanut Butter & Jelly Cupcakes
1 box of vanilla cake mix
1/4 cup sour cream
1 T. honey
1 tsp. vanilla
Prepare the cake mix as called for but reduce the amount of oil by half and add the 1/4 cup of sour cream. You'll also want to mix-in the honey and vanilla. I find that these few substitutions make for a richer and more flavorful cake.
Follow the baking directions provided on the box as well. However, I usually reduce the bake time by 2 minutes as the result of baking for the recommended time is usually dry cake. Just check them with a toothpick and use your best judgement.
Place on a cooling rack while you prepare the jam filling.
1 jar of your favorite jam (I used strawberry)
For best results you will want to strain the jam through a sieve to remove seeds and fruit clumps. Just use the back of a spoon to press the jam through the sieve until all you have left is the smooth, luxurious jam.
Place the jam in a piping bag fitted with a small round tip. Helpful hint: place the bag in a drinking glass and fold the bag over the rim. This will allow for easy spooning of the filling into the bag.
Once the bag is full place the tip in the center of each cooled cupcake and dispense the jam into the cake. I usually just count to 2 and the move on to the next, this seems to leave just the right amount of jam in the cake. Next is the star of the show, the Peanut Butter frosting.
1 jar of whipped vanilla frosting (you can make your own buttercream but I used store-bought for convenience)
1 1/2 cup of smooth peanut butter
1 T. milk
Combine all of the ingredients in a small bowl. The peanut butter can cause the frosting to seize up a bit, hence the addition of some milk. The final result should be smooth, spreadable, and light.
From here you can either smear the frosting on the cupcakes or pipe it on using your favorite tip. They are best served with a cold glass of milk and be careful...once you have one it is hard to stop.
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