Peanut Butter Jelly Cupcakes

Prepare the Berry Jam Filling:

1. In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the berries break down and the mixture starts to thicken, about 10 minutes.
3. Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened.
4. Remove from heat and let cool completely.

Prepare the Peanut Butter Muffins:

1. Preheat your oven to 350°F (175°C).
2. Line a jumbo muffin tin with paper liners.
3. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
4. In another bowl, mix the applesauce, plant-based milk, peanut butter, melted coconut oil, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Peanut Butter Frosting:

1. In a large bowl, beat the dairy-free butter and peanut butter until creamy.
2. Gradually add the powdered sugar, mixing until smooth.
3. Add plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cupcakes:

1. Once the muffins are completely cooled, use a small knife or apple corer to remove the centers.
2. Fill each muffin with the cooled berry jam.
3. Pipe or spread the peanut butter frosting over the top of each muffin to seal the jam inside.

Add Toppings:

1. Drizzle the melted peanut butter over the top of each cupcake.
2. Drizzle the berry jam over the top as well.

Serve:

1. Enjoy these soft and buttery, sweet and salty cupcakes!