These are in honor of my dad, who lives on PB&J. They sound a bit different, but they taste so good! I made them in jumbo muffin tins so that each one was a mini-cake, but regular cupcakes are adorable.
Preheat oven to 350 degrees, line muffin tins or spray with cooking spray.
Whisk flour, baking powder and salt together in medium bowl.
Cream butter and sugar together until light and fluffy (2-3 minutes). Add banana and mix til combined,then add one egg at a time.
Add dry ingredients in two parts, alternating with the milk.
Spoon batter into tins until about half full; drop a rounded teaspoon of jelly in the center of each. Spoon batter over jelly until covered.
Bake about 20 minutes or until top springs back when lightly touched. Let cool completely.
While cupcakes are cooling, make frosting:
In a large bowl beat butter, peanut buter and cream cheese until light and fluffy (1-2 minutes). Stir in sugar carefully, then beat til combined, addding 1/2 a tablespoon of milk, then a few more drops if needed. Mix on high til frosting id fluffy.
Pipe onto cupcakes and enjoy with a big glass of milk!