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


Con Poulos

Recipe Summary

Makes 18


Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (16)

196 Ratings
  • 5 star values: 32
  • 4 star values: 51
  • 3 star values: 73
  • 2 star values: 33
  • 1 star values: 7
Rating: Unrated
Crazy talk! I made this in a double batch last night and the cupcake recipe is perfect. I might mention here that I live in Highlands Ranch, Colorado, where the altitude is close to 6000 feet! I did doctor the icing a bit adding vanilla and powdered sugar to the whipped cream and using half a pint folded in. They turned out amazing! Big hit at the office and at home! :) MS recipes never miss!
Rating: 2 stars
The batter for the cupcake was good. It didn't have as much peanut butter flavor as one would think (I chose peanut butter instead of the natural due to wanting a more peanut butter taste). The frosting was too salty. I should have went with my gut and used a pinch of salt instead of what the recipe calls for.
Rating: Unrated
Peanut Butter Cupcakes 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 3/4 cup chunky or smooth peanut butter (I used Safeway brand) 1 cup packed brown sugar 1 egg 1 1/2 teaspoons vanilla 1/2 cup milk (I used fat-free) Heat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners. for 20min THEY TASTE LIKE PEANUT BUTTER COOKIES =)
Rating: 2 stars
My family and I were extremely disappointed in these cupcakes. They were really dry and tasted more like a corn muffin than pb cupcake. It was lacking the pb flavor. (I also made it with chocolate frosting, not pb frosting.) Do not cook this for the time suggested. It will burn. I will be looking elsewhere for the perfect pb cupcake (I do love pb!) and I suggest you do the same.
Rating: Unrated
I made this recipe today and it turned out awesome! The only change I made was omitting some of the peanut butter. I was weary after reading the reviews and also the large amount of baking powder but, everything turned out lovely! I would suggest for larger rounder cupcakes filling the liner slightly over 3/4 full.
Rating: Unrated
I have tried this recipe 4 times without success. I have adjusted everything I can think of for high altitude.They continue to crater.The batter tastes great, the finished product leave everything to be desired. any suggestions?
Rating: Unrated
I made these with the recipe found in her Cupcake Cookbook. I found them to be a little bit too much of a good thing (VERY peanut butter-y), but my boyfriend LOVED them, especially the frosting. If you have peanut butter lovers in your life make these cupcakes for them. They'll love you for it!
Rating: Unrated
I think the 3/4 tablespoon baking powder is a typo. I've made these cupcakes several times using the 3/4 tablespoon of baking powder and I've never gotten a nice humped cupcakes. Most have sunk or were flat. I just bought Martha Stewart's Cupcake Cookbook and for this recipes, it says to add 3/4 teaspoon baking powder. Too much or too little baking powder can cause your cupcakes to not rise appropriately. I would recommend changing the amount of baking powder to 3/4 teaspoon.
Rating: Unrated
I only used the peanut butter frosting from this recipe and paired it with Martha's One bowl chocolate cupcake. I used 1/4 tsp salt instead of 1/2 tsp because I was worried about it being too salty. That worked for me. I agree with jennifereng1980, though, that it has a strange aftertaste, like a tickle in the back of my throat.
Rating: Unrated
I liked the cupcakes but agree with others who said the frosting was a bit weird, mine were a bit too salty. Also I had to bake my cupcakes for 25-30 minutes before they were ready.
Rating: Unrated
I made these today and they taste fantastic. Instead of the frosting they suggest, I used Nutella mixed with Buttercream to make it taste a little like a Reece's Peanut Butter Cup. Sooooo good!
Rating: Unrated
fantasticcccccccccccccccccccccc ..thank you for recipe
Rating: Unrated
You probably kept it too short in the oven. The cupcakes are ready when they start to crack on top. And don't open the oven at all for the first 15 minutes.
Rating: Unrated
I made these cupcakes and they all sank in the middle. I followed the recipe exactly. Is the 3/4 tablespoon baking powder a typo?
Rating: Unrated
I agree regarding the frosting. Mind you, this might be due to the fact that I used low-fat cream cheese. It had a funny after taste. The cake part is delicious though. Made way more than 18 - a 12 cupcake tin and a 24 mini cupcake tin.
Rating: Unrated
Everyone liked the cupcakes but we liked them better without the frosting. I baked some of the batter in the very small muffin tins (28 to a pan) - these were perfect small treats.