Perfect fluffy vanilla cupcakes stuffed with a homemade blackberry jam filling and topped with creamy peanut butter frosting. These peanut butter and jelly cupcakes would be perfect for a summer potluck!
Ingredients
1 batch Vanilla Cupcakes (recipe below), cooled
¼-1/2 cup jelly or jam of choice (recipe for homemade Blackberry Chia Jam below), cooled
1 batch Peanut Butter Buttercream (recipe below)
Instructions
Prepare jam and chill in refrigerator as directed below
Bake cupcakes as directed below; allow to cool for one hour
When cupcakes are completely cool, use a small paring knife to cut about one teaspoon out of top center of cupcake
Fill whole of cupcake with a teaspoon jam and repeat with remaining cupcakes (refer to this blog post on stuffing cupcakes for tips and photos)
Prepare Peanut Butter Buttercream as directed below; pipe or spread buttercream over stuffed cupcakes
Store cupcakes in a covered container in refrigerator up to three days (best within 24 hours of making); bring to room temperature before serving
Notes
I recommend making the jam up to one week in advance and cupcakes one day prior to putting everything together and serving.
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/peanut-butter-and-jelly-cupcakes/