Cupcakes - Baking, Tasting, Sharing Cupcakes

In preparation for the Famer's Market this summer, I am testing out all of my favorite summer cupcake recipes. I think I may have gotten this whole "fear of baking in high altitutude" thing under control!

This is one of my absolute favorite cupcakes - and it's such a simple, classic childhood treat turned cupcake.

The peanut butter cake came out to perfection! It was moist and rich with the right amount of peanut butter flavor and just a touch of sweetness.

With an extra half cup of sour cream (much needed at this elevation) - these cakes were light, fluffy and moist.

I used my little 1/4 tsp. to carve out tiny wholes in each cupcake (keep in mind, these are minis). Then I filled a piping bag with jam and filled each little cupcake.

Yes, this was store bought, but next time I would really like to try and make my own jam filling.

After I filled them with jam and topped them with creamy peanut butter cream cheese frosting, I melted some white chocolate baking squares and drizzled each cupcake.

These are honestly the best cupcakes that I have made since I've been baking out here in Colorado. Everything about them was perfect and the fact that they were bite size meant a whole lot of trouble for me! I probably ate about a dozen :)

Next time I want to add a dollop of jam to the top of the cupcake, as well as the jam filling.

What do you think of my egg carton packaging? I'll be ordering a bulk supply of these for Farmer's Market. Well, off to bake the next summer flavor!