Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes

Yield: 22 cupcakes

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 1 hour

Ingredients:

For the Cupcakes:
1¾ cups all-purpose flour
¼ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, at room temperature
1 1/3 cups granulated sugar
2/3 cup creamy peanut butter
3 eggs, at room temperature
½ teaspoon vanilla extract
½ cup sour cream, at room temperature
¾ cup coarsely chopped salted peanuts

For the Frosting:
6 ounces cream cheese, at room temperature
1/3 cup powdered sugar
½ teaspoon salt
1 cup creamy peanut butter
½ teaspoon vanilla extract
½ cup heavy cream

½ cup strawberry jelly or jam

Directions:

1. Preheat oven to 375 degrees F. Line standard muffin tins with paper liners. Whisk together the flour, baking soda, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy. Reduce speed to low and mix in peanut butter. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla. Gradually add the flour mixture; beat until just combined. Mix in the sour cream and peanuts.

3. Divide the batter evenly among the lined cups. Bake, rotating the tins halfway through, until golden and a cake tester inserted in the centers comes out clean, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

4. Make the Frosting: With an electric mixer on medium-high speed, beat cream cheese and powdered sugar until pale and fluffy. Add the salt and peanut butter, and beat to combine. Beat in vanilla.

5. In another bowl, with an electric mixer on medium speed, whisk cream until medium-stiff peaks form. Fold the cream into the peanut butter mixture. use immediate, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.

6. To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

(Recipe adapted from Martha Stewart Cupcakes)