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For Vanilla Cupcakes
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Preheat Oven to 375 Degrees Fahrenheit
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Line a 12 muffin tin with muffin liners
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In a bowl place the flour, salt and baking powder. Mix
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In another bowl, place the butter and sugar. Mix with a mixer on medium-high speed for 3-4 minutes
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Add the eggs one at a time and mix well after each addition
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Now alternate by adding the buttermilk and flour mixture in 2-3 additions starting and ending with the flour. Mix well
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Finally, add the vanilla extract
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Divide de batter between the muffin tins filling them ¾ of the way
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Bake for 16-19 minutes or until springy to the touch
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Remove from heat and let the cupcakes cool on a cooling rack
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For Peanut Butter Buttercream
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In a stand mixer, cream the butter and peanut butter for 2-3 until soft
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Carefully add the powdered sugar in 3-4 batches
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Add the vanilla and mix
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Finally, add the heavy cream and mix. If the buttercream appears too stiff, add some more cream
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Assembly:
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Make a small hole in the center of each cupcake using a piping tip or even a small skewer
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Using a piping bag or a marinade injector, fill the center of each cupcake with Smucker's jelly
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Top each cupcake with the peanut buttercream
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Decorate with sprinkles, flags, chopped peanuts, or even more jelly