Peanut Butter and Jelly Cupcakes
- 2 1/4 cups cake flour (I used Swan’s Down brand)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk, room temperature
- 4 large egg whites, room temperature
- 1 1/2 cups sugar
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- Jelly or Jam in your favorite flavor(s)
- 3 sticks unsalted butter, softened
- 1 cup creamy peanut butter
- 2 tablespoons vanilla extract
- 2 pounds confectioners’ sugar, sifted
- 6-8 tablespoons heavy cream (if using milk, amount will be less)
- This recipe is vegetarian
- Condiments
- Jelly or jam in your favorite flavor (1)
- Peanut butter, creamy (1 cup)
- Cooking & Baking
- Baking powder (1 tablespoon)
- Cake flour (2 1/4 cups)
- Confectioners’ sugar (2 pounds)
- Kosher salt (1/2 teaspoon)
- Sugar (1 1/2 cups)
- Vanilla extract, pure (1 teaspoon)
- Vanilla extract (2 tablespoons)
- Dairy
- Butter, unsalted (4 stick)
- Buttermilk (1 1/4 cups)
- Heavy cream (6 tablespoons)
- Refrigerated
- Egg whites, large (4)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published March 28, 2011 (1 year ago).
200 people saved this recipe.
