Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Peanut Butter and Jelly Cupcakes 3.3 (196) 15 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email 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. Print