It's peanut butter-jelly time!

There's a bunch of foods that I've discovered ever since I moved to the US, of them, cranberries and peanut butter won my heart at first bite...

Our roommate left to the west coast leaving 3!!! jars of peanut butter and an amazing jar of blackberry jam for the rest of roomies to enjoy... so... it's peanut butter jelly time!

What better for our gathering at my coworker's place than PB and jelly cupcakes? The idea for the recipe came from sugar plum. I omitted the frosting because of the transportation issues and I made my babies on mini cupcake cups.

Don't they look delicious? they were a little more on the pie than on the cupcake side, but the taste was definitely amazing...

2 cups all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, softened
2 tablespoons creamy peanut butter
2/3 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk

1/2 cup blackberry jam

Preheat the oven at 350 F.

In a bowl mix together flour, baking powder and salt.  In another bowl mix together softened butter, peanut butter and brown sugar. Believe it or not, I didn't even use the hand mixer, I mixed it with a whisk. Add eggs, previously beaten, and vanilla. Mix until combined. Slowly alternate adding 1/3 cup milk and 1/2 cup of flour.

Place a tablespoon of the batter on the bottom of each cupcake tin. Add a tablespoon of jam/jelly on top. Cover the jelly with another tablespoon of batter. Be careful not to overfill, my first batch was on the 'too full' side and the cupcakes looked not so pretty.

Bake for about 12 minutes, until golden.

As I said, the top was a little on the pie side, but the middle was moist, fluffy and delicious