PB&J...

What do you make when a 2 year old comes to visit? You are asking the wrong person, really.

But when his mom advised that he eats anything and if anything fails there is always peanut butter and jelly, I was inspired!

Peanut Butter & Jelly Cupcakes

(I think mine look better than Martha's)

Ingredients
Makes 18
1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping

Directions
Make cupcakes as directed in Basic Cupcake How-To, adding peanut butter before adding eggs. Use sour cream and vanilla as wet ingredients. Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

NOTES: These were really good. I'm still getting used to my new (old) oven and so I overcooked them a bit, but still really tasty. I didn't use strawberry jam, I used a superfruit jelly that we had that gave it good flavor. And they are for sure 2 yo approved!