Mini Peanut Butter & Jelly Cupcakes

Preheat oven to 350°. Line 1 to 2 mini muffin pans with 28 mini paper baking liners.

In a medium bowl, stir together brown sugar, peanut butter, and oil until well combined. Whisk in egg and vanilla until well combined.

In a separate medium bowl, sift together flour, baking powder, and baking soda. Whisk in salt. Gradually add flour mixture to brown sugar mixture, alternately with buttermilk, beginning and ending with flour mixture, and stirring just until combined. Spoon batter into prepared muffin cups (about 1 tablespoon each).

Bake until a wooden pick comes out clean, about 8 minutes. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack.

Using a wooden pick, make a ¼-inch-wide hole in the center of each cupcake top. Using a small piping bag fitted with a ¼-inch round pastry tip, pipe jam evenly into cupcakes.

Using a small piping bag fitted with a medium open star tip, pipe Strawberry Jam Frosting evenly over cupcakes.

In a medium bowl, beat butter, jam, and salt with a hand mixer on medium speed until smooth and well combined, stopping occasionally to scrape sides of bowl.

Gradually add confectioners’ sugar, beating just until combined. Add buttermilk; beat on medium speed until fluffy, about 2 minutes, stopping occasionally to scrape sides of bowl. Use immediately.