••••PB & J CUPCAKES••••

*Back To School Collection*

•Vanilla Cupcake Batter

•Peanut Butter Frosting

•3/4 cup fruit jam or preserves

MAKES 12 CUPCAKES

••••PEANUT BUTTER FROSTING••••

•6 TB unsalted butter, at room temperature

•3/4 cup confectioners' sugar, sifted

•3/4 cup smooth peanut butter

•1/4 cup heavy cream

MAKES ABOUT 1-1/2 CUPS

1. In a bowl, with an electric mixer on medium-low speed, beat the butter, sugar, peanut butter, and cream together until smooth and combined, about 2 minutes; scrape down the sides of the bowl as needed. Use right away. (The frosting can be stored in an airtight container for up to 4 days; bring to room temperature before using.)

••••••••••PB & J CUPCAKES•••••••••

1. Position a rack in the middle of the oven and preheat  to 350 degrees. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.

2. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on the wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

3. Using a paring knife, halve each cupcake horizontally. Spread about 1 TB of jam on each cupcake bottom, then replace the tops. Frost with the buttercream and serve.(The filled and frosted cupcakes can be refrigerated in an airtight container for up to 1 day; bring to room temperature before serving.)

(Source: Cupcakes-Shelly Kaldunski & photo also)