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Peanut Butter Jelly Cupcakes

 Soft peanut butter muffins filled with homemade berry jam. Sealed with creamy peanut buttercream, they are finished with a drizzle of peanut butter and jam. 

Soft and buttery, sweet and salty they are made without eggs and can also be made without dairy.

Peanut Butter Jelly Cupcakes

We start by making my one bowl peanut butter sponge which is poured into a jumbo muffin tin and baked until golden. The centres are removed and filled with gooey mixed berry jam before being sealed with the creamiest peanut butter frosting. 


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