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RECIPES/Desserts
A child's favorite PB&J sandwich turned into a fun afternoon snack!
PB&J Cupcakes
INGREDIENTS
CUPCAKES:
1/3 cup butter, softened
1/2 cup peanut butter (creamy or crunchy)
1 1/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4 cup whole milk
1 cup jelly (my kids like raspberry with seeds or boysenberry)

FROSTING:
2 med/lg ripe avocados (Can sub 8oz cream cheese. We use avocados because its healthier and has good fats)
1/2 cup creamy peanut butter
3-3 1/2 c. powdered sugar
2-3 tbsp while milk

Chopped peanuts (optional)
Jelly drizzle (optional)
Black lava sea salt (optional)
Instructions
CUPCAKES:
Sift flour, baking soda and baking powder, salt and spices and set aside.

Cream butter, peanut butter and brown sugar until creamy.

Add egg and vanilla.

Slowly add flour mixture and mild, alternating.

Line cupcake pan with liners. Fill 2/3 with batter and bake 350° 17-23 minutes. Cool 10 minutes in pan before moving to cooling racks.

Once cooled core and full with jelly.

FROSTING:
With whisk attachment, combine avocados and peanut butter until smooth and creamy.

Slowly add powdered sugar until frosting becomes stiff.

Add a couple tablespoons milk to reach desired consistency.

Pipe frosting onto fully cooled cupcakes.

OPTIONAL:
Top or rim cupcakes with chopped peanuts or jelly that's been warmed over med-low heat on stove (cool slightly before drizzling in cupcakes).

We like to top ours sometimes with a smoky black lava salt for a little different flavor and texture.
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RECIPE FACTS

Servings: 18

Nutritional information per serving

No nutrition information available

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