PB&J (Peanut Butter and Jam) Cupcakes

Preheat oven to 350° F and line two cupcake tins with liners.

In a large bowl, beat together the butter and sugar until light and creamy. In a separate bowl, combine the dry ingredients, the flour, baking powder and salt and whisk together. Once the butter and sugar are creamed, add the eggs and egg yolk, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl frequently to ensure even mixing. Add the vanilla extract and mix again.

Add the dry ingredients and the buttermilk, alternating between the two. Make sure to start and end with the dry ingredients. Do not over mix. Using a medium-sized ice cream scoop, fill each lined cupcake pan. Give the pan a few light taps on the counter to release any air bubbles. Bake for about 15 to 18 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, for the jam, pick through the fresh berries, discarding any berries that are bad. Place the blackberries and raspberries in a colander and rinse. Allow them to air dry for a bit, they do not have to be completely dry, just not soaking wet either. Once dry, transfer them to a large pot and place over medium-high heat. Add the sugar, lemon juice and orange peel. Using a potato masher, smash the fruit until you reach your desired consistency. I like my jam slightly chunky. Bring the mixture up to a boil, stirring constantly. When it comes to a boil, lower the heat to low, and allow to simmer for about 18 minutes or until the mixture reduces and thickens slightly. Remove from heat.

Heat the mason jars you are using by running them under very hot water for a few minutes, this will ensure that they do not crack or shatter when you pour the hot jam in. Dry the jars thoroughly and fill them with the jam. Cover them tightly and allow to cool down to room temperature. Store in the refrigerator for up 4 weeks.

For the frosting, place the peanut butter and butter in a large mixing bowl. Whip together until creamy and smooth. Add the vanilla, salt and powdered sugar. Mix on medium-low speed until creamy, scraping down the sides and bottom of the bowl with a spatula to ensure everything gets incorporated. Slowly add the cream to the mixture as it runs on low speed. Beat on high speed until the frosting is light and smooth. Do not over-mix.

Once the cupcakes have cooled, cut a hole in the center of each with a pairing knife. This is for the jam filling. Fill each with about a tablespoon of the blackberry and raspberry jam (or desired filling of choice). Top each cupcake with the peanut butter frosting and sprinkle with chopped peanuts for garnish. Eat right away or store in the refrigerator until ready to eat. Enjoy!