Peanut Butter and Jelly Cupcakes with Honey Roasted Peanuts

These Peanut Butter and Jelly Cupcakes are a delightful twist on a classic childhood favorite. The combination of creamy peanut butter, sweet raspberry jam, and honey roasted peanuts creates a perfect balance of flavors and textures. These cupcakes are sure to be a hit at any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup raspberry jam
• 1/4 cup honey roasted peanuts, crushed

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the peanut butter, softened butter, and granulated sugar together in a bowl until everything is well mixed

Mix the eggs and vanilla extract into the peanut butter until it's smooth

Mix the flour, baking powder, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk

Do this until the ingredients are just barely combined

Do not mix too much

Fill up each muffin tin cup about two thirds of the way to the top with cupcake batter

Put a teaspoon of raspberry jam in the middle of each cupcake

Then, use a toothpick or skewer to swirl the jam into the batter to make it look like marble

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

When you take the cupcakes out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through

Put some crushed honey-roasted peanuts on top of each cupcake once they are cool

Enjoy your Peanut Butter and Jelly Cupcakes with honey-roasted peanuts that give them a great crunch