Peanut Butter and Jelly Cupcakes

Cupcake

• 1 cup almond flour
• ¼ cup coconut flour
• 1/2 tsp xanthan gum
• 2 tsp baking powder
• ¼ tsp salt
• 1/3 cup butter, softened
• 1/2 cup unsweetened smooth peanut butter
• 2/3 cup Swerve, Granular
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup sour cream or unsweetened yogurt
• 1/2 cup unsweetened almond or milk

Filling

• 1 cups of strawberries
• 1/2 tsp fresh lemon juice
• 1/3 cup of Swerve, granular (sweeten to taste)
• Splash of almond extract (optional, but can enhance the strawberry flavor)
• ½ tsp xanthan gum

Strawberry Frosting

• 1 ½ cup fresh strawberries
• 1 cup butter
• 3/4 cup swerve, confectioners
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but brings out strawberry flavor)

For the Cupcakes

1. Pre-heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with butter or cooking spray.
2. In medium bowl, stir together almond flour, coconut flour, baking powder, xanthan gum and salt. Set aside.
3. In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 5 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Add yogurt or sour cream, and mix until just combined.
4. Beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
5. Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; transfer from pan to cooling rack. Cool completely before frosting, about 30 minutes.
6. When you want to create a hole for the filling, take a small knife, and cut out the center of the cupcake- maybe an inch wide and an inch deep. Squeeze or spoon filling into cupcake, and then ice with frosting to cover the hole.

For the Filling

1. Wash and cut stems/leafy greens off of strawberries and place in food processor or chopper. Chop until it is a smooth puree.
2. Pour puree, swerve, vanilla extract, almond extract, and lemon juice in skillet, and cook on medium high heat for 5 minutes until it boils. Once it boils, bring to low heat and let cook for 10 more minutes, stirring occasionally.
3. Remove a ¼ cup of hot strawberry filling, and whisk in xanthan gum. Add thickened mixture back to the glaze and let cook for 5 more minutes on medium low (should have the consistency of a jelly). Remove from heat and let cool or come to room temp.

For the Frosting

1. Wash and cut stems/leafy greens off of strawberries and place in food processor or chopper. Chop until it is a smooth puree.
2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 10- 15 minutes. Remove from heat and cool completely
3. Beat butter for 5 minutes with an electric mixer in a bowl until light and fluffy
4. Beat 3/4 cup Swerve into butter for 5 more minutes (helps to combine flavors)
5. Beat 4 TBS strawberry puree and vanilla and almond extract into butter mixture until combined
6. Add the remaining 4 TBS of Strawberry Puree into frosting until combined.
7. Ice cupcakes!

Makes about 12 servings.