An easy recipe for incredibly moist and delicious Peanut Butter and Jelly Cupcakes that's perfect for the PB&J lover in your life!
Preheat oven to 350 degrees. Line a 12-count cupcake tin with paper liners and set aside.
In a medium bowl, whisk together cake flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time until well blended. Add vanilla and beat an additional 1 minute. With a spatula add the flour mixture until just combined, then add the milk being careful not to overmix. Spoon batter into liners about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack.
While cupcakes are cooling make frosting. When cupcakes are cooled, fill with strawberry preserves. To fill the cupcakes with the preserves, use a cupcake corer or pairing knife to remove the center of each of the cupcakes, making a well about one-inch deep. Spoon a small amount of preserves into each well, replace cake you removed, then top with frosting.
In the bowl of a clean stand mixer fitted with a paddle attachment, beat butter and peanut butter on low speed until smooth and well combined, about one minute. Add the confectioners' sugar, vanilla, pinch of salt and milk and continue to beat on medium speed until smooth and creamy, about 3-4 minutes. Add more milk if needed to reach a good spreading consistency. Frost cupcakes when cooled. If using the sultan tip, add more preserves to the center of each cupcake.