Peanut Butter and Jelly Cupcakes

I might be weird, but I never really liked peanut butter. Peanut butter to me is dry and sticks to the roof of my mouth, so as a kid, I never requested peanut butter sandwiches. Pair it with something sweet and hold on, don't you go anywhere! Give me peanut butter and jam or peanut butter and chocolate or peanut butter and honey and I'm in heaven. 

These Peanut Butter and Jelly Cupcakes are no exception to the deliciousness that is peanut butter AND something sweet. There are a lot of delicious looking recipes out there so it was a difficult decision to choose a starting point for high altitude adaptation. I ended up choosing the recipe by the same name from Annie's Eats. To modify for high altitude, I increased the flour, sour cream, and buttermilk and decreased the sugar.

Maybe its because my father always made jam, but I don't enjoy jelly. The consistency and the flavor is just not as good as jam. Especially homemade jam. For these cupcakes, I used some of my father's homemade Blackberry Jam. Feel free to use your favorite jam or jelly to compliment the cupcakes. Put a dab on top or use it as a filling, your preference.

Peanut Butter Cupcakes

adapted from Annie's Eats
preheat oven to 350 degrees

12.5 ounces flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
1 1/4 cup sugar
2/3 cup creamy peanut butter
3 large eggs
2/3 cup sour cream
1 tsp vanilla bean paste
1/2 cup buttermilk

1. Combine the flour, baking powder, baking soda, and salt in a medium bowl
2. Combine the butter and sugar and beat until light and fluffy. Add peanut butter. 
3. Add in the eggs one at a time, blending well after each.
4. Add the sour cream. 
5. Mix in half of the dry ingredients, until incorporated with a wooden spoon. Mix in the buttermilk and then the remaining flour mixture, until combined.

Fill to about 2/3 full. Makes about 22 cupcakes. Bake for 15 minutes or until a tester comes out clear. Cool completely.

Peanut Butter Buttercream

1 cup unsalted butter, at room temperature
2/3 cup creamy peanut butter

3 1/2 cups powdered sugar

3/4 tsp salt

2 tsp vanilla bean paste or extract

4-6 tbsp whipping cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream or powdered sugar to achieve desired consistency.

Fill pastry bag with large tip and frost cupcakes. Top with Jam or Jelly if desired.

Happy Valentine's Day!