To me, there are few things more American than a good ole peanut butter and jelly sandwich. PB&Js rank right up there with apple pie and baseball and have been our family favorite for as long as I can remember.
When I was a little girl I remember my Mom making them for me all the time. In college, I pretty much relied on PB&Js to survive. Now as an adult I still enjoy them nearly as often as I did as a child, and serve them to my family the same way my mother did.
And of course, I love to make amazing PB&J treats – like these Peanut Butter & Jelly Cupcakes. Be sure to check out the recipe at the bottom!
Our family is not alone in our love for Peanut Butter and Jelly sandwiches. In fact many of our Team USA Athletes that are heading to the Summer 2016 Olympic Games grew up enjoying them too! That is why I have teamed up with Smucker’s to support our Team USA with every PB&J we make and you can too!
For every social media post that features the making, enjoying, or sharing of a PB&J sandwich using #PBJ4TeamUSA, Smucker’s will donate $1 to the U.S. Olympic Committee! How cool is that!?
Plus, from now through August 31st, you have the chance to win an awesome Smucker’s Team USA prize pack worth $250! There will be 18 Grand Prizes, so be sure to join in on the fun! To enter, follow @Smuckers on Twitter, then Tweet a message about Team USA and Smucker’s®. Be sure to tag @Smuckers and use the hashtags #PBJ4TeamUSA and #promoentry. See official rules here.
To make it even sweeter (see what I did there?!) I am hosting a giveaway for one of my readers to win a an awesome Prize Pack including Smucker’s Olympic product and a $50 gift card. Woot!
1. Tweet encouraging our Team USA with the hashtag #PBJ4TeamUSA and @ahelicoptermom.
2. Leave a comment below telling me how you love to eat peanut butter and jelly.
(Giveaway open to residents of the US. Giveaway ends on August 31, 2016)
Peanut Butter and Jelly Cupcakes
2/3 cup butter, softened
1 cup sugar
1 1/2 cups flour
1 1/2 tsp. baking powder
1 cup milk
2 teaspoons vanilla extract
Smuckers Jelly (any flavor)
Peanut Butter Buttercream Frosting
1/2 cup butter
1 cup Jif creamy peanut butter
4 cups confectioners’ sugar
1/3 cup cream
Preheat oven to 350° F. Line a muffin pan with 12 paper baking cups.
In a large bowl, mix butter and sugar with an electric mixer until light and fluffy (about 5 minutes).
Add the eggs, one at a time, then the vanilla and milk,
Add the flour and baking powder slowly, blending until just combined.
Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed (about 18 to 20 minutes). Remove from oven and let cool in pan on a wire rack.
Once cupcakes have cooled completely, cut a round plug out of each cupcake with a cupcake corer or sharp knife. Pipe or spoon jelly into each cupcake center. (You can also add jelly to a piping bag then push the tip into each cupcake top, piping jelly into the center. Be sure not to overfill or the cupcake will fall apart!)
In a large bowl, beat butter and peanut butter with an electric mixer until light and fluffy. Slowly mix in 2 cups of confectioner’s sugar. Mix in 1/2 of the cream, then add in the remaining confectioners’ sugar and blend. Add a little more cream or confectioner sugar until the frosting reaches a good piping consistency. Spoon frosting into a pastry bag and pipe onto the cupcakes with a star tip.
Once the frosting begins to crust over, push a small indentation into the top with a spoon. Spoon a small amount of jelly into the indentation.