Peanut Butter And Jelly Cupcakes

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2 1/4 cups cake flour (I used Swan’s Down brand)

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 1/4 cups buttermilk, room temperature

4 large egg whites, room temperature

1 1/2 cups sugar

1 stick (8 tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

Jelly or Jam in your favorite flavor(s)

3 sticks unsalted butter, softened

1 cup creamy peanut butter

2 tablespoons vanilla extract

2 pounds confectioners’ sugar, sifted

6-8 tablespoons heavy cream (if using milk, amount will be less)

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