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Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly

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!

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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:

  1. 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.
  2. 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.
  3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
  4. 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:

  1. Beat cream cheese and confectioners’ sugar with a mixer on medium speed.
  2. Add salt, then peanut butter, then vanilla.
  3. Whisk cream until soft peaks form, and then fold into peanut butter mixture.
  4. Use immediately, or cover and refrigerate for up to 4 days. (Bring to room temperature, and beat on low speed until smooth before using.)