When I saw these, I knew Martha would not fail me. I really don’t have a lot of will power when it comes to anything made with peanut butter.
This was pure comfort food. Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly were playing their siren song and I played right in to the temptation.
Honestly I was singing while making these because I knew how yummy they were going to be. They didn’t disappoint as they were moist with a distinct peanut butter flavor…just what I wanted.
Martha had lot’s of what I like to call, “extreme baking instructions”, such as what to use as wet ingredients and folding and whipping instructions. Sorry Martha, I like to live dangerously and did it my way. They turned out great even though I mixed the peanut butter after the eggs.
Let’s make them together…
Here’s what you will need for the cupcakes: All-purpose flour, baking powder, salt, baking soda, unsalted butter, granulated sugar, natural-creamy peanut butter, eggs, sour cream and vanilla extract.
In a medium bowl combine 5.6 ounces (1-3/4 cups) all-purpose flour, 3/4 Tablespoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Set aside.
In another bowl, combine 2/3 cup natural peanut butter and 1/2 cup sour cream. These will be your wet ingredients. Set aside.
Cream 6 ounces (1-1/2 sticks) unsalted butter and 1-1/3 cups granulated sugar until white and fluffy; about 3 minutes. Add 3 eggs, one at a time, beating well after each . Add dry ingredients to butter mixture in three additions on low speed, alternating with wet ingredients and ending with dry. Scrape down sides of bowl as necessary. Do not over mix.
Either line standard muffin tins with paper liners or spray muffin tins with cooking spray. Divide batter among muffin cups filling each 2/3 full. Bake in a 350 degree oven about 20 minutes or until a tester inserted in the center comes out clean. Let cool on wire racks.
While cooling, make the frosting.
For the frosting you will need: Cream cheese, confectioner’s sugar, table salt, creamy peanut butter and vanilla extract. Ingredients not shown: Heavy cream.
Beat 6 ounces cream cheese and 1/3 cup confectioner’s sugar with a mixer on medium speed until combined. Add 1/2 teaspoon salt, 1 cup creamy peanut butter, 1/2 cup heavy cream and 1/2 teaspoon vanilla extract; beat until light and fluffy, about 2 minutes.
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.
I used blackberry, apricot and strawberry jam…they were all good.
I think you need one.
Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly
Adapted from Martha Stewart
For the cupcakes:
1-3/4 cups all-purpose flour
3/4 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1-1/2 sticks) unsalted butter, room temperature
1-1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
For the Peanut Butter Frosting:
6 ounces cream cheese, room temperature
1/3 cup confectioners’ sugar
1/2 teaspoon salt
1 cup creamy peanut butter, not natural
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
In a medium bowl combine all-purpose flour, baking powder, salt and baking soda. Set aside.
In another bowl, combine natural peanut butter and sour cream. These will be your wet ingredients. Set aside.
Cream butter and granulated sugar until white and fluffy; about 3 minutes. Add eggs, one at a time, beating well after each . Add dry ingredients to butter mixture in three additions on low speed, alternating with wet ingredients and ending with dry. Scrape down sides of bowl as necessary. Do not over mix.
Either line standard muffin tins with paper liners or spray muffin tins with cooking spray. Divide batter among muffin cups filling each 2/3 full. Bake in a 350 degree oven about 20 minutes or until a tester inserted in the center comes out clean. Let cool on wire racks.
While cooling, make the frosting.
Beat cream cheese and confectioners’ sugar with a mixer on medium speed until combined. Add salt, peanut butter, heavy cream and vanilla extract; beat until light and fluffy, about 2 minutes.
