Peanut Butter and Jelly Cupcakes

April 2 is National Peanut Butter and Jelly Day!!  wooohoooo!!  What red-blooded American  doesn't instantly smile at peanut butter and jelly?  (I confess, it's still one of my favorite "run to" sandwiches when I'm hungry and in a hurry!)  Here's an updated, "sophisticated" treat using these staple foods!

Make cupcakes using white, yellow or chocolate cupcakes.  When they are cool, cut out the middle of the cakes sort of like an inverted cone.  Fill the insert with your favorite jam or jelly, then replace the cone.

For the wonderful topping, here comes the peanut butter frosting:

1 c confectioner's sugar
1 c creamy peanut butter
6 T unsalted butter at room temperature
pinch of salt
1 t pure vanilla extract

On medium speed in an electric mixer, beat these ingredients until smooth and creamy. Be sure to incorporate everything from the sides of the bowl.  Gradually add about 1/3 c heavy cream until the frosting is your desired consistency for spreading or piping onto your cupcakes.

What a great dessert or after-school treat!!