Peanut Butter Cupcakes with Jelly Filling

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Grape jelly
  • 1/3 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Clear vanilla
  • 1 1/4 cup Granulated sugar
  • 5 cup Powdered sugar
  • 1/2 tsp Salt
  • 2/3 cup Tapioca starch
  • 1 tsp Vanilla
  • 1 1/4 cup White rice flour
  • 1 tsp Xanthan gum

• Dairy

  • 14 tbsp Butter
  • 1 cup Buttermilk
  • 3 tbsp Heavy whipping cream

Found on glutenfreewithlb.com

Description

Ingredients

• 6 T. butter, softened
• 1 ¼ c. granulated sugar
• 1/3 c. peanut butter, creamy
• 2 eggs
• 1 t. vanilla
• 1 ¼ c. white rice flour
• 2/3 c. tapioca starch
• 1 t. xanthan gum
• (Or 2 c. + 2 T. all purpose GF/non-GF flour instead of the above 3 ingredients)
• 1 ½ t. baking powder
• ¼ t. baking soda
• ½ t. salt
• 1 c. buttermilk
• ~1 c. grape jelly
• 5 c. powdered sugar
• ½ c. butter
• 3-4 T. heavy whipping cream
• 1 t. clear vanilla

Directions

• Preheat oven to 350 degrees.
• Combine butter and sugar in the bowl of an electric mix. Beat on medium speed for 2 minutes. Add peanut butter and eggs and mix for an additional 2 minutes.
• In a separate, medium-sized bowl combine white rice flour, tapioca starch, baking powder, baking soda and salt. Toss to combine.
• Alternatively add dry ingredients and buttermilk to butter/sugar mixture. Mix thoroughly.
• Place cupcake liners into regular-sized cavities. Spray with non-stick cooking spray and fill each one to ¾ full. Bake cupcakes in preheated oven for 22-24 minutes or until toothpick inserted in center comes out clean.
• In a large bowl cream butter, 2 c. powdered sugar and vanilla. Once smooth, add 1 c. powdered sugar and 1 T. heavy whipping cream. Repeat with remaining ingredients until to desired consistency.
• Make sure cupcakes have cooled completely.
• Using a sharp knife, cut a circle about 1 ½ inches wide (leaving about ½ inch of cake around the cupcake) in the middle of the cupcake. Make sure not to go all of the way down to the bottom of the cupcake, but instead leave a base about ½ inch thick.
• Scoop out the center that you just cut and trim the top part of this piece to about ½ inch. Keep this piece for later.
• Fill the hole you created with one tablespoon grape jelly.
• Place the piece you trimmed from above on top of the jelly.
• Top cupcake with buttercream frosting, drizzle with warm grape jam and enjoy!

Nutrition