HOW TO MAKE IT
INGREDIENTS: For the cupcakes: 1/2 cup plain Greek yogurt 1/4 cup vegetable oil 2 teaspoons vanilla extract 1 egg, at room temperature 1/2 cup whole milk 1 1/3 cup gluten-free 1:1 baking flour 1 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup creamy peanut butter 3 + 2 Tablespoons jelly, divided (any flavor)
INGREDIENTS: For the frosting: 1 1/2 Tablespoons unsalted butter 1/2 cup creamy peanut butter 1/2 cup powdered sugar 1/4 teaspoon vanilla extract
Preheat the oven to 350°F and line a pan with cupcake liners. Whisk together the wet ingredients, then add the dry ingredients and whisk until just combined. Let the batter rest for 20 minutes before scooping it into the prepared pan and baking for 15-20 minutes. Let the cupcakes cool.
Beat the butter at medium speed for about 1 minute until it is creamy. Add in the peanut butter and continue to beat until combined. Add the powdered sugar and vanilla extract, and beat at medium speed until the sugar is incorporated. Increase the speed to high and whip until the frosting is light and fluffy.
Once cupcakes are completely cooled, spoon peanut butter and jelly into a pastry bag that has been fitting with a small round tip. Insert tip into the center of the cupcake and squeeze to fill the cupcakes. Remove the tip and repeat with all of the cupcakes.
Pipe or spread the peanut butter frosting on top of the filled cupcakes and leave a little indentation that you can fill with a dollop of jelly.
Sink your teeth into these peanut butter and jelly cupcakes.