Day 277: Peanut Butter and Jelly Cupcakes

Yield: 12 cupcakes
Time (Start to Finish): 1 hour

Ingredients:
1 cup brown sugar
¼ cup butter, softened
¾ cup chunky peanut butter
1 egg
¾ cup coconut milk
1 tsp vanilla
1 ¼ cup flour
½ tsp baking soda
¼ baking powder
salt

4 oz cream cheese
¼ cup softened butter
1-2 cups powdered sugar (may need more)
1 tsp vanilla
2-4 Tbsp strawberry jam

Directions:
1. Preheat oven to 350F and line 12 cupcake holders with papers
2. In a bowl, combine the peanut butter, sugar and butter until smooth
3. Add the egg and vanilla
4. In a separate bowl, combine the flour, baking soda, baking powder, and salt
5. Add alternating with the coconut milk and mix until combines
6. Put into cupcake holders filling about ¾ of the way full
7. Bake for about 15-20 min until they are cooked in the center but not over baked. Let cook completely
8. In a bowl, combine the butter, cream cheese, vanilla and jam until smooth
9. Add sifted powdered sugar one cup at a time until it is thick enough to spread and pipe
10. Put into a piping bag with a star tip and pipe frosting onto cupcakes, and enjoy!

Rating: 4.5 strawberries
Notes: I quote Mac what I say, ‘these taste just like a peanut butter and jelly sandwich.’ They are incredible! They taste so yummy! The cake is kind of dense, and I recommend chunky so there are pieces of peanut in there, but you can add plain if you like. I have heard of people injecting jelly into the center of the cupcake, but I like keeping it on the frosting. The frosting is very sweet, so it is nice to have a not so sweet cake. You can use different flavored jam too, like blackberry. These are for sure a winner and make people happy when they think if the idea of a cupcake sandwich.