Vanilla Cupcakes

1. Preheat oven to 350F (180C). Line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine. In a standard measuring cup/small bowl, add the milk and vinegar/lemon juice. Whisk to combine.
3. In a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream butter, oil and sugar together at medium speed until mixture is fluffy and pale yellow in appearance, about 3-4 minutes.
4. Beat eggs into batter one at time. Each egg should be fully incorporated into batter before the next egg is added.
5. Reduce mixer speed to low. In an alternating fashion, mix in half of the dry ingredients into batter, followed by the milk mixture and vanilla extract, and ending with the remaining dry ingredients.
6. Stop mixer and with a flexible spatula, scrape the sides and base of bowl to catch any unmixed ingredients. Mix vanilla cupcake batter for an additional minute.
7. Divide vanilla cupcake batter into prepared pan and bake batter for 15-16 minutes, rotating the pan halfway through bake time.
8. Allow vanilla cupcakes to cool in pan for at least 5 minutes before transferring to a cooling rack to cool completely to room temperature.

Peanut Butter Cupcakes

1. In a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter, peanut butter, and salt at medium speed until smooth, thick and fluffy in appearance, about 2-3 minutes.
2. Reduce mixer speed to low, slowly add and mix the sifted powdered sugar into creamed butter mixture. 
3. Add and mix heavy cream into peanut butter buttercream one tablespoon at a time followed by all of the vanilla extract.
4. Stop mixer and use a flexible spatula to scrape the sides and bottom of mixing bowl. Increase mixer speed to medium and resume mixing peanut butter buttercream until thick and fluffy, about 1- 2 minutes.

Assembly

1. Transfer peanut butter buttercream into a pastry bag fitted with your desired pastry tip. I used a 8B Wilton pastry tip. Place filled pastry bag in the refrigerator until ready to use.
2. Core the center out of cooled vanilla cupcakes. I used this tool.
3. Fill a pastry bag with homemade or store-bought strawberry jam. I used this store-bought strawberry jam. Re-fill with more jam as needed.
4. Pipe strawberry jam into the center of cored vanilla cupcakes. Next, pipe peanut butter buttercream on top of filled cupcakes in a swirl design. See this video for reference.
5. Sprinkle finely chopped peanuts over piped peanut butter buttercream.
6. Pipe a small amount of strawberry jam over peanut butter buttercream and top with halved fresh strawberry (optional).
7. Refrigerate strawberry peanut butter cupcakes until ready to serve.