PEANUT BUTTER AND JELLY CUPCAKES
Your go-to sandwich just became your new favorite cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 12
Steps:
- 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. Mix in peanut butter. Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Mix sour cream and vanilla in a bowl. 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. (Unfrosted cupcakes will keep, covered, for up to 3 days.) 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.
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Rich Bartsch
[email protected]These cupcakes are so cute! I love the way you decorated them.
MULAA KEVIN
[email protected]I can't wait to try this recipe! It sounds like the perfect dessert for a summer party.
masum rana
[email protected]These cupcakes look delicious! I'm going to pin this recipe so I can make them later.
Ponkoj Deb
[email protected]I'm allergic to peanuts. Do you think I could use another nut butter instead?
Rasak Akanbi
[email protected]These cupcakes look so easy to make. I think I'll try them next weekend.
Camilo Gonzalez
[email protected]I'm not a fan of peanut butter, but I think these cupcakes would still be good with just the jelly filling.
Akhi Khatun
[email protected]I love the idea of using jelly filling in these cupcakes. It sounds like a fun and unique twist on a classic recipe.
Addy Akampurira
[email protected]These cupcakes sound like they would be really sweet. I might try reducing the amount of sugar in the recipe.
Terri Wall
[email protected]I'm not sure about the peanut butter and jelly combination, but I'm willing to give it a try.
Zohaib Raja
[email protected]These cupcakes look so delicious! I can't wait to try them.
Nazeer
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
GoodPuffer
[email protected]These cupcakes are perfect for a party or bake sale.
Yididya Elyas
[email protected]I made these cupcakes gluten-free by using gluten-free flour and they turned out great!
Husen Ibrahim
[email protected]These cupcakes are so moist and fluffy. The peanut butter frosting is the perfect finishing touch.
Adeeba Ali Akbar
[email protected]I'm not a baker, but these cupcakes were so easy to make. I followed the recipe exactly and they turned out perfect.
MD Rakibul Islam Rabbi
[email protected]I made these cupcakes for a bake sale and they sold out in minutes! Everyone loved them.
Kavishka Malisha
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them.
Stephanie Herbert
[email protected]I'm not a huge fan of peanut butter and jelly, but these cupcakes were surprisingly delicious. The peanut butter frosting was rich and creamy, and the jelly filling was tart and tangy. I would definitely make these again.
Nezuko Kanroji
[email protected]These cupcakes were a hit at my party! They were so easy to make and everyone loved them.