Peanut Butter & Jelly Cupcakes

Bahan-bahan (14 porsi)

• 1 and 3/4 cups (207g) cake flour* (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract*
• optional: seeds scraped from 1/2 of a vanilla bean
• 1/2 cup (120g) full-fat sour cream*
• 1/2 cup (120ml) whole milk*
• about 1/4 cup your favorite jelly (any flavor!)
• 5 Tablespoons (71g) unsalted butter, softened to room temperature
• 1 cup (250g) creamy peanut butter
• 1 cup (120g) confectioners’ sugar
• 1/3 cup (80ml) heavy cream
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• optional: crushed peanuts for topping