Peanut Butter and Jelly Cupcakes

Name: Peanut Butter and Jelly Cupcakes
Ingredients: 1.75 cups all-purpose flour; 0.75 teaspoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon baking soda; 6 ounces (1 ½ sticks) unsalted butter, softened; 1.333 cups sugar; 0.667 cup natural, creamy peanut butter; 3 large eggs; 0.5 cup sour cream; 0.5 teaspoon pure vanilla extract; Peanut Butter Frosting; Strawberry jam, for topping

3.3

(196)

13 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

peanut butter jelly cupcakes — Photo: Con Poulos

Yield:

18

Your go-to sandwich just became your new favorite cupcake.

Ingredients

1 ¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 ounces (1 ½ sticks) unsalted butter, softened
1 ⅓ cups sugar
⅔ cup natural, creamy peanut butter
3 large eggs
½ cup sour cream
½ teaspoon pure vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in peanut butter. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.