Ingredients
For the Cupcakes:
2 3/4 cups all purpose gluten free flour blend
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
2 cups sugar
5 large eggs
1 1/2 tsp vanilla extract
1 cup + 2 Tbsp whole milk
6 Tbsp your favorite jam or jelly (I used cherry preserves)
For the Salted Peanut Butter Frosting:
2 1/2 sticks unsalted butter, softened
1/2 cup creamy peanut butter
1 tsp salt
5 cups powdered sugar
1/4 cup heavy cream
Preparation
