As you already know, Arleen Scavone, of Sweet Arleen’s, is our Celebrity of the Month. We absolutely love Arleen and are thrilled that she’s contributed such delicious recipes to our newest cookbook kit, Baking Around the World. We hope to see everyone at the launch party at her storefront this weekend!

Enjoy this recipe from the new cookbook, in the meantime!

Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting

Level 3, Makes about 20 cupcakes

Ingredients

• 1 ¾ cups all-purpose flour
• 2 ¼ teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup butter (1 stick), softened at room temperature
• 1 ¾ cups granulated sugar
• 3/4 cup creamy peanut butter
• 3 eggs
• 1/4 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 jar of strawberry jam

Tools

• Measuring cups
• Measuring spoons
• 3 large bowls
• Whisk
• Electric mixer or hand mixer
• Rubber spatula
• Spoon
• Lined cupcake pans or baking cups
• Melon baller

Instructions
1. Preheat oven to 350 degrees.
2. Place the flour, baking powder, salt, and baking soda in a large bowl and whisk to combine, set aside.
3. Place the softened butter and sugar in another large bowl and beat with an electric mixer on a low speed until smooth.
4. Add peanut butter to the bowl with the butter and sugar and mix on low speed until combined.
5. Add one egg and mix to combine. Repeat with remaining 2 eggs, mixing after each to combine before adding the next.
6. In another large bowl, whisk together the sour cream, vanilla extract, oil and buttermilk, set aside.
7. Add half of the dry flour mixture to the bowl with the butter. Mix on low speed until combined.
8. Add the sour cream mixture to the bowl and mix until combined.
9. Using rubber spatula, scrape down sides to make sure there are no lumps.
10. Add remaining flour mixture and mix until smooth.
11. Use a spoon to scoop the mixture into 20 lined cupcake pans or baking cups.
12. Bake cupcakes for approximately 20 minutes until golden brown, and let cool at room temperature.
13. Once cooled, use the melon baller to gently scoop out a small piece from the center of each cupcake.
14. Fill the holes with the strawberry jam. Cover tops of cupcakes with Peanut Butter Frosting.

Peanut Butter Frosting

Ingredients

• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 5 tablespoons butter, softened at room temperature
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup heavy cream

Tools

• Measuring cups
• Measuring spoons
• Large bowl
• Electric mixer or hand mixer
• Sifter
• Rubber spatula

Instructions
1. Place the butter, vanilla, salt and peanut butter in a large bowl and beat with an electric mixer or hand mixer until combined.
2. Use the sifter to place powdered sugar into the large bowl. Beat with mixer until there are no lumps.
3. Use the rubber spatula to scrape the sides of bowl, stirring any lumps until smooth.
4. Slowly mix in heavy cream until just combined. If you stir the icing too much, it will turn grainy and separate.
5. Spread frosting on cupcakes and serve!

Alternative: For those with nut allergies, try this recipe with sunflower seed butter. For a healthier alternative, use strawberry jam as frosting.

Enjoy!!