I’m grumpy today.  I don’t really have a good reason to be, we’re leaving for a family vacation in exactly 22 hours.  It’s a much-needed vacation, especially after the past several whirlwind weeks – it will be nice to just relax for a few days.

Oh, did I mention that we’re road-tripping it?  With two little girls? 

Maybe relax isn’t the right word. 

Today, I started making lists of all of the things I needed to do, remember and pack before we leave.  The lists were long.  My house is a disaster, my laundry isn’t quite done and we both have a full work day ahead of us.  Oh, and a T-ball game to coach.  Then, right there in my kitchen, I started to have a melt-down. 

So, what did I do?  I put the lists aside and made cupcakes.  Seems logical to me. 

Now, in retrospect, I probably should have been upstairs packing.  Or cleaning.  Or one of the other bazillion things on my list.  But instead, I chose a little kitchen therapy.

It worked, kind of. 

Well, at the time it worked.  Now, it’s past my bedtime and the lists are still staring at me.  I’m trying to ignore them and get this little blog post up for ya’ll, but they aren’t going away.  I should stop what I’m doing and try to get a few things done before I call it a day, but let’s face it, we both know that’s not going to happen. 

Tomorrow afternoon I’m really going to be mad at myself.

Oh well. 

Midnight snack, anyone?

These are a fabulous peanut butter & jelly cupcake.  I flagged this recipe months ago in my Martha Stewart Cupcakes book, and now I really wish I hadn’t waited so long to make them.  I did adjust the recipe some, I used a vanilla cake and filled them with jelly, but the basic inspiration came from her.

If you love a good PB&J, this cupcake is for you. 

If you need a reason to procrastinate, this is also for you.

Wish me luck tomorrow…

Enjoy!

Peanut Butter & Jelly Cupcakes
Yield:  24 standard cupcakes
Prep Time: 30 minutes ♦ Bake Time: 18 minutes ♦ Frost time:  15 minutes

Cupcake Recipe:
Click {here}for my favorite vanilla cupcake recipe.  Prepare cupcakes, and cool on a wire rack.

Use the {cone method} to prepare each cupcake for filling.  Spoon a teaspoon or so of jam into each cupcake, then replace the cone before frosting.

Filling and Garnish:
Approximately 3/4 to 1 cup of your favorite jam or jelly

Peanut Butter Frosting:
1 and 1/2 cups unsalted butter, room temperature
1 cup creamy peanut butter
2 pounds confectioners sugar
1 Tablespoon vanilla extract
4 Tablespoons whipping cream

In the bowl of a stand mixer using the paddle attachment, cream together butter and peanut butter until smooth.  Add confectioners sugar and vanilla, and slowly beat together until the mixture starts to come together.  Add whipping cream, and beat until smooth and fluffy, about 4 minutes.

Frost cupcakes.  Use a spoon to create a small divot in the top of the frosted cupcake.  Spoon a small amount of jelly into the divot.

Refrigerate for 30 minutes before serving.

Enjoy!

Source:  Adapted from Martha Stewart Cupcakes