Peanut Butter & Jelly Cupcakes

Fluffy vanilla cupcakes filled with your favorite jelly and topped with peanut butter frosting!

Ingredients

• 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract*
• optional: seeds scraped from 1/2 of a vanilla bean
• 1/2 cup (120g) full-fat sour cream*
• 1/2 cup (120ml) whole milk*
• about 1/4 cup your favorite jelly (any flavor!)

Peanut Butter Frosting

• 5 Tablespoons (71g) unsalted butter, softened to room temperature
• 1 cup (250g) creamy peanut butter
• 1 cup (120g) confectioners’ sugar
• 1/3 cup (80ml) heavy cream
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• optional: crushed peanuts for topping

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth