Written by Adam’s wife, Danielle

Regardless of being hit with another injury that has taken Adrian Peterson out until at least December, we persevered for our second win.  Although Sam Bradford did an amazing job  during his first game with the Vikings throwing for 2 touchdowns, the real star was Stefon Diggs. Among some of the feats Diggs accomplished last week were his touchdown catch and the fact that he was named the NFC Offensive Player of the Week!!

Even with everything that has already been thrown at our team this early in the season, I still feel nothing but positive vibes and know we will persist to make it not only through playoff’s, but also all the way to the Super Bowl.

When you think back to childhood lunches, your parents probably always packed you the same thing…. peanut butter and jelly sandwiches.  At some point, you were likely to be sick of these delectable sandwiches, but then once you were older some miraculous things happened.

One of those miraculous things was that you fell in love with peanut butter and jelly sandwiches and honestly, what’s not to love? These sandwiches are cheap, filling, customizable, and there are just about no dishes afterwards.

The other miracle? Now that you are an adult, you get to make the rules about the meals you consume meaning you can have sweets whenever you want, even for dinner! This brings us to this week’s dish: Peanut Butter and Jelly Cupcakes.

These are some pretty serious cupcakes. They are packed with peanut butter, making them dense yet fluffy all at the same time and incredibly moist.  Just like a peanut butter and jelly sandwich, the middle of these cupcakes are filled with jelly. Add the peanut butter frosting, jelly garnish on top, and a nice cold, tall glass of milk and you will seriously be in cupcake heaven.

I hope you all enjoy these cupcakes because I know pretty much everyone loves cupcakes and peanut butter and jelly sandwiches separately so really putting them together is just a winning combination. Don’t forget to comment below letting me know you thoughts and lastly, don’t forget to check out the peanut butter to my jelly, my husband, Adam on twitter @Str8_Cash_Homey for game day dish sneak peeks and all of the Vikings news you need.

 

XOXO

Danielle's signature

 

Peanut Butter and Jelly Cupcakes

Cupcake Ingredients:

Makes 24 cupcakes

  • 1 Cup unsalted butter, room temperature (2 sticks)
  • 1 ½ Cups brown sugar
  • 1 Cup creamy peanut butter
  • 1 Teaspoon vanilla
  • 1 Teaspoon almond extract
  • 4 large eggs
  • 2 Cups flour
  • 3 Teaspoons baking powder
  • ½ Cup milk
  • About 24 teaspoons jelly for filling
Frosting Ingredients:
  • 1 Cup unsalted butter, room temperature (2 sticks)
  • 7 Cups powdered sugar
  • 1 Cup creamy peanut butter
  • ½ Cup milk
  • About 24 teaspoons of jelly for garnish

 

Directions:
  • Preheat your oven to 350 degrees and line your cupcake tin(s) with liners;
  • In a large mixing bowl, mix your butter, sugar, and peanut butter until smooth and creamy;
  • Add in your vanilla and almond extracts and eggs, one at a time, and mix until well combined;
  • Sift in your flour and baking powder to ensure you don’t have any lumps and fold them into your batter with a spatula;
  • Add in your milk and continue to fold it into the batter just until it is combined;

double-batter

  • Scoop your batter into your lined cupcake tin(s) filling them each about ¾ of the way;
  • Bake your cupcakes for 20-22 minutes, they will be done if a toothpick comes out clean;
  • Once the cupcakes are cooled completely, either use a syringe or use a knife to cut a small hole out of the cupcake and fill in with the jelly, about 1 teaspoon of jelly per cupcake;
    • If you use the knife to cut a hole, be sure to keep the top of the cupcake piece you cut out. Simply cut the bottom off of it and put it back on the cupcake to cover the hole.

double-topless

  • To make the frosting, add your butter and peanut butter to a large mixing bowl, mixing the two until  they are smooth and creamy;
  • Add in your powdered sugar a little at a time to ensure you don’t make a mess and to get it all mixed in;
  • Add in your milk and continue to mix until the frosting becomes the consistency you desire;
  • Pipe the frosting onto the cupcakes and top each cupcake with about a teaspoon of jelly each as a garnish;

last

  • Lastly but not least, pour yourself a cup of milk and enjoy!