Everyone at worked LOVED these Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly on top! (Probably because Justin made them.) This recipe is directly from Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat. Every cupcake we’ve made from this book has been delicious!
Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly
Yield 18-22 cupcakes
Ingredients
Peanut Butter Cupcakes:
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter room temperature
- 1 1/3 cups sugar
- 2/3 cup creamy peanut butter preferably natural style
- 3 large eggs room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream room temperature
- 3/4 cup coarsely chopped salted, roasted peanuts
- 1/2 cup strawberry jelly or jam
Creamy Peanut Butter Frosting:
- 6 ounce cream cheese room temperature
- 1/3 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 teaspoon pure vanilla extract
- 1/2 cup heavy cream
Instructions
Peanut Butter Cupcakes:
- 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. Add in peanut butter, then add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. 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.
- 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 4 days.
Creamy Peanut Butter Frosting:
- Beat cream cheese and confectioners’ sugar with a mixer on medium speed.
- Add salt, then peanut butter, then vanilla.
- Whisk cream until soft peaks form, and then fold into peanut butter mixture.
- Use immediately, or cover and refrigerate for up to 4 days. (Bring to room temperature, and beat on low speed until smooth before using.)