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Back to School Sweet Treats

Peanut Butter and Jelly Cupcakes
The scent of fall is about to fill the air. Pencils will be sharpened, shoes polished and cleaned, teeth brushed (or so they will claim), hair perfectly combed, and lunches packed. The hearts of our young ones filled with hope, and tummies filled with butterflies, for it’s a fresh start for all. Not quite a new year, but more importantly a new school year. And for our children, it’s the only start that matters. Going back to school… we still remember how it felt like it was just yesterday. Don’t you?


Peanut Butter and Jelly Cupcakes
Peanut Butter Cupcakes
Makes 18 cupcakes1 2/3 cups all purpose flour
3/4 light brown sugar, packed (if at high altitude decrease by 1 tbsp)
1/4 cup granulated sugar
1 tsp baking powder (if at high altitude decrease by 1/4 tsp)
1/4 tsp baking soda
1/4 tsp kosher salt
3/4 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter (I don’t recommend natural as it’s too oily)
2 large eggs, at room temperature
1 egg white, at room temperature
1 1/2 tsp pure vanilla extract
1/2 cup sour cream. at room temperature
1/2 cup whole milk, at room temperature (if at high altitude add 2-4 tablespoons of water to your milk)
1. Preheat your oven to 350°F (375° if at high altitude). Line cupcake pans with Belle Cose’s Gingham Paper Baking Cups. 2. In a large mixing bowl mix flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, mix the milk and sour cream together. Set aside.
4. With a Kitchenaid mixer, cream the butter and two sugars till light and fluffy, about 3 to 5 minutes.
5. Add eggs, egg white, and vanilla one at a time. Mix well after each addition.
6. Add the peanut butter. Mix till combined.
7. With the Kitchenaid mixer on low, add 1/2 of the flour mixture, followed by 1/2 of the milk mixture. Repeat. Mix till just combined.
8. Using an ice cream scoop, fill each liner 2/3 full. Bake for 18 to 20 minutes, or until a tester comes out clean. Allow cupcakes to cool on wire rack.
Peanut Butter Cream Cheese Frosting
4 tablespoons unsalted butter, at room temperature6 ounces cream cheese, at room temperature
1/2 creamy peanut butter
4 cups powdered sugar, sifted
1/4 tsp pure vanilla extract
1. With a Kitchenaid mixer, cream the butter, cream cheese, and peanut butter.
2. Slowly add the vanilla and powdered sugar.
3. Once combined, mix on high speed for 3 minutes till light and fluffy.

ENJOY!