Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Peanut Butter and Jelly Cupcakes 3.3 (196) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It 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. Rate it Print