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Peanut Butter and Jelly Cupcakes
Ingredients
  • 3 cups (360 g) cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks, 226 g) unsalted butter at room temperature
  • 2 cups (400 g) granulated sugar
  • 5 large eggs at room temperature
  • 1¼ cups (300 ml) buttermilk at room temperature
  • 2 Tablespoons vanilla extract
  • ½ cup (135 g) smooth peanut butter
  • ¼ cup (85 g) your favorite jam for filling
  • subheading: For the frosting:
  • 9 large egg whites room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 3 cups (6 sticks, 678) unsalted butter softened to room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (405 g) peanut butter
  • chopped toasted peanuts optional
  • grape jam optional
Steps
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