Peanut Butter & Jelly Cupcake

So last night K and I were invited to his sisters place for dinner.  I wanted to make a dessert that was fun for everyone…kids and adults alike.  As I was hovering over the insane amount of recipes I have I came across this one.  Who doesn’t like a good peanut butter and jelly sandwich?  And I was right.  They were a hit! 

Peanut Butter 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, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract

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 peanut butter.  Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix sour cream and vanilla 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.  Bake about 20 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. 

Peanut Butter Frosting
6 ounces cream cheese
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

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 2 days.  Bring to room temperature, and beat on low speed until smooth before using.

Peanut Butter Cupcakes!

{Peanut Butter & Jelly Cupcake}

*Recipe from Martha Stewart magazine February 2009.

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