Peanut Butter and Jelly Cupcakes

INGREDIENTS

For the Cake

2 1/4 cups

cake flour (I used Swan’s Down brand)

1 tbsp

baking powder

1/2 tsp

kosher salt

1 1/4 cups

buttermilk, room temperature

large egg whites, room temperature

1 1/2 cups

sugar

1 stick

unsalted butter, at room temperature

1 tsp

pure vanilla extract

For the Peanut Butter Buttercream

Ingredients

3 sticks

unsalted butter, softened

1 cup

creamy peanut butter

2 tbsp

vanilla extract

2 lb

confectioners’ sugar, sifted

6 tbsp

heavy cream (if using milk, amount will be less)

For the Filling:

Jelly or Jam in your favorite flavor(s)