Loco Kids: Handstands for PB&J Cupcakes {Recipe}

The old school lunch staple is totally trending (in my belly) right now. The Handstand Kids Cookbook has made the classic comfort food creation into what else?  A glorious CUPCAKE!  After tasting these I did several flips over the monkey bars before letting my kids have a turn.  I could stand to go through a second course in Sharing 101.

Best thing is, this recipe is perfect for teaching the kids how to bake.  The recipes are super easy to follow with easy-peasy pictures to follow.  Wanna go all “second grade” on these cupcakes?  Try crunching up some potato chips and sprinkling them on top!

Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting

1 ¾ cups all-purpose flour
2 ¼ teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter (1 stick), softened at room temperature
1 ¾ cups granulated sugar
3/4 cup creamy peanut butter
3 eggs
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
1 jar of strawberry jam

Measuring cups
Measuring spoons
3 large bowls
Electric mixer or hand mixer
Rubber spatula
Lined cupcake pans or baking cups
Melon baller

Preheat oven to 350 degrees.
Place the flour, baking powder, salt, and baking soda in a large bowl and whisk to combine, set aside.
Place the softened butter and sugar in another large bowl and beat with an electric mixer on a low speed until smooth.
Add peanut butter to the bowl with the butter and sugar and mix on low speed until combined.
5.  Add one egg and mix to combine. Repeat with remaining 2 eggs, mixing after each to combine before adding the next.
6.  In another large bowl, whisk together the sour cream, vanilla extract, oil and buttermilk, set aside.
7.  Add half of the dry flour mixture to the bowl with the butter. Mix on low speed until combined.
8.  Add the sour cream mixture to the bowl and mix until combined.
9.  Using rubber spatula, scrape down sides to make sure there are no lumps.
10.  Add remaining flour mixture and mix until smooth.
11.  Use a spoon to scoop the mixture into 20 lined cupcake pans or baking cups.
12.  Bake cupcakes for approximately 20 minutes until golden brown, and let cool at room temperature.
13.  Once cooled, use the melon baller to gently scoop out a small piece from the center of each cupcake.
14.  Fill the holes with the strawberry jam. Cover tops of cupcakes with Peanut Butter Frosting.

Peanut Butter Frosting

1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons butter, softened at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

Measuring cups
Measuring spoons
Large bowl
Electric mixer or hand mixer
Rubber spatula

1.  Place the butter, vanilla, salt and peanut butter in a large bowl and beat with an electric mixer or hand mixer until combined.
2.  Use the sifter to place powdered sugar into the large bowl. Beat with mixer until there are no lumps.
3.  Use the rubber spatula to scrape the sides of bowl, stirring any lumps until smooth.
4.  Slowly mix in heavy cream until just combined.  If you stir the icing too much, it will turn grainy and separate.
5.  Spread frosting on cupcakes and serve!

Alternative: For those with nut allergies, try this recipe with sunflower seed butter. For a healthier alternative, use strawberry jam as frosting.

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