Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly

By ctozzi

Ingredients

• 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
• Peanut Butter Frosting
• Strawberry jam, for topping

Details

Servings 18
Adapted from marthastewart.com

Preparation

Step 1

Make cupcakes as directed in Basic Cupcake How-To, adding peanut butter before adding eggs. Use sour cream and vanilla as wet ingredients. 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.