peanut butter & jelly Cupcakes

Makes 12 Cupcakes

Ingredients:

• 12 Vanilla Cupcakes (we like this recipe from Sally’s Baking Addiction)

Buttercream:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 16 oz. confectioners sugar
• 1 teaspoon vanilla
• Pinch of salt
• 1-2 tablespoons of milk or cream 
• Wilton Sky Blue Gel Food Coloring

Filling:

• ¼ cup creamy peanut butter
• 2 tablespoons unsalted butter, softened to room temperature
  
• 1 cup confectioner’s sugar
• ½ tsp vanilla extract
• 1 tablespoon milk
• Grape Jelly

Instructions:

1. Make frosting – Cream butter in a medium bowl using a stand mixer with a paddle attachment or a hand mixer. When light and fluffy, add confectioners sugar and salt bit by bit until fully combined. Add vanilla and cream or milk until completely combined. If buttercream seems too thick, you may add another tablespoon of milk or cream. If it seems runny, you may add more confectioners sugar.

2. Make Filling – In the bowl of a stand mixer, cream the butter and peanut butter together until fully combined and fluffy. Slowly add the confectioner’s sugar, vanilla, and milk. If too runny add more confectioner’s sugar. If too stiff add more milk. 

3. Assemble cupcakes – Add grape jelly to a piping bag with a bismark tip. Carefully cut a 1 ½” divit out of the center of each cupcake taking care not to cut all the way to the bottom. Spoon peanut butter filling into the opening stopping at the top. Place divot back on top of cupcake. Carefully insert bismark tip into the center of the cupcake and slowly fill with grape jelly. Repeat with remaining cupcakes.

4. Frost the cupcakes – Frost the cupcakes using your favorite tip. We also have free printable cupcake wrappers & cloud cupcake toppers to download here.