When I say I’ve been wanting to make these peanut butter and jelly cupcakes forever, I mean forever. Or for at least as long as Martha Stewart has had them on her website. And when my mom gave me Martha’s cupcake book and they were in there, I immediately marked the page to remind myself to make them. Then, I stumbled across this blog and was reminded that I needed to make them. So, finally I just did it.
For someone who is an absolute cupcake fanatic, it’s been quite a while since I made cupcakes. I got sad realizing I couldn’t remember the last time I baked cupcakes and decided that since my sister and Adam were coming over for a Sunday afternoon, I had a cupcake baking excuse. NOT that I needed one. But they do help, you know.
Peanut Butter and Jelly Cupcakes (makes 18):
- 1 3/4 C all-purpose flour
- 3/4 T baking powder
- 1/2 t salt
- 1/4 t baking soda
- 6 oz (1 1/2 sticks) unsalted butter
- 1 1/3 C sugar
- 2/3 C creamy peanut butter
- 3 large eggs
- 1/2 C sour cream
- 1/2 t pure vanilla extract
Frosting:
- 6 oz. cream cheese
- 1/3 C confectioners’ sugar
- 1/2 t salt
- 1 C creamy peanut butter (not natural)
- 1/2 t pure vanilla extract
- 1/2 C heavy cream (ignore the light cream I accidentally photographed. You need heavy cream!)
- Strawberry jam for topping
The recipe suggested using natural peanut butter for the cupcakes and said not to use natural for the frosting. Pshhh. I used non-natural for all. And I just noticed from the photo that I actually used reduced fat peanut butter. They tasted delicious, but I might add less sugar if you’re using reduced fat, simply because reduced fat peanut butter has more sugar in it than natural. Not that there’s ever anything wrong with more sugar (oh, besides more calories, but whatever).
Also, I decided to cut the recipe in half since there were only 4 of us and all. This proved to be way more difficult than expected since I’m pretty much the worst ever when it comes to math. Thank goodness my sister helped me figure it all out or I’d still be sitting there with a calculator wishing I paid more attention in high school. It was stupid to make half a recipe anyway because I could have given these to friends, family, neighbors (?), and had them love me a little bit more. I’m giving you the whole recipe (also because I failed to write the new measurements down and I am NOT figuring out those calculations again).
Whisk together the flour, baking soda, baking powder, and salt.
Cream butter and sugar with an electric mixer on medium speed, until pale and fluffy. Then reduce speed to low and mix in peanut butter.
Add eggs one at a time, beating until each is incorporated. Mix in vanilla.
Then gradually add in flour mixture and beat until just combined. Add in sour cream and crushed up peanuts.
Divide batter evenly among muffin tin with liners. Fill liners about 3/4 full.
Bake for about 19-22 minutes at 350 degrees. Rotate tins in oven, halfway through baking.
There’s nothing like baking with peanut butter because it makes the kitchen smell soooo good.
Now make the frosting. Beat cream cheese and confectioners’ sugar together on medium-speed, until light and fluffy. Add salt and peanut butter and beat to combine. Beat in vanilla.
In another bowl, with an electric mixer on medium speed, whisk cream until medium-stiff peaks form. Basically you’re making whipped cream. Fold cream into peanut butter mixture. You can use right away or refrigerate, covered, for up to 2 days.
Frost the cupcakes! And leave a little well in the middle for some strawberry jelly. Really, you can use any kind of jelly, but the strawberry was fabulous.
Me being a huge dork in my cupcake shirt… Typical Sunday attire. No doubt I’m wearing yoga pants as well. Clearly I barely even brushed my hair that day.
I just want to let you know, if you’re a fan of peanut butter and jelly, you really absolutely need to make these cupcakes. Or if you hate jelly, make them anyway and cover the whole cupcake with peanut butter frosting. OR add a dollop of fluff instead of jelly!
The cupcake was deliciously moist and sweet. It probably would have been a bit less sweet if I had used natural peanut butter, but I obviously had no problem with the sweetness.
The frosting? It was to die for. It was basically like eating peanut butter right out of the jar. But peanut butter that was so much richer and full-flavored than anything you’ve ever had before. I mean, peanut butter with cream cheese and whipped cream mixed in? Who would ever do such a thing? YOU should. Trust me.
I wish this cupcake was an acceptable substitute for a peanut butter and jelly sandwich because then I wouldn’t feel so guilty about eating one for lunch every day. Maybe if I used whole wheat flour instead of white?
We legitimately ate a plate full of buffalo chicken dip and then had a cupcake later that evening. And some vodka sodas throughout the day. It felt like the Super Bowl or something. But it was just a normal Sunday afternoon. Now that my sister and Adam live right down the street from me, I have a feeling these Sundays are going to happen more and more often. And I’m perfectly OK with that.
Especially if it means more cupcakes.
[Sues]
I love the t-shirt. Very appropriate! Glad you loved the PBJ cupcakes as much as I did, along with my husband and all his co-workers. They’re pretty darn irresistible, that’s for sure.
I have a confession to make. My bf HATES peanut butter. I know. Its a tragedy. So I’m thinking that if I made these cupcakes, I’d have to eat them all, right? Tough job but somebody’s got to do it!
YUM!! Thanks for passing this along! It’s most def going on my list of cupcakes to make! one question though, you have baking powder listed twice on the ingredient list, is one supposed to be baking soda?
delicious! and what could be better than buffalo chicken dip for “dinner” and these cuppies for dessert! love it!!
Love the shirt with the cupcake! Too cute!
Yes! The second one was baking soda… just fixed it. Thank you!
Wow, I’ve never heard of PB cupcakes but I’m ready to try them. I think I found a project for the weekend.
I am: 1) vicariously in love with this recipe; 2) seriously considering “eat every day as though it were the Super Bowl” one of my goals for 2010.
Oh wow, believe it or not I’ve never seen these amazing creations before and now I kind of want one now…are you sure they aren’t the same nutritionally as a pb & j sandwich?
Hi! So glad I found your blog.
It’s lots of fun! I’m going to make these with my kids on Saturday. Thanks for posting this one,
Take care, Nora
holy crap, i think those would be dangerous. i mean, i know they would, YUM. that frosting, i’m going to dream about it tonight
You look so cute in your shirt! Do you think I could get away with eating one (or more) of these cupcakes for lunch since it’s technically peanut butter and jelly? HAHAHA! Awesome recipe! I know natural peanut butter is better for you. But, if I had it my way, I would eat the ‘non-natural’ kind all day long…DELISH!
Oh my! These sound pretty much amazing. Maybe I will whip them up for Easter – my two little nephews would love PB&J cupcakes!
I have died and gone to heaven! These sound like the most amazing things EVER!!
OK. I have to make these! Thank you!
These look AMAZING. Must try…
i love a good pb&j sandwich, and putting it in cupcake form sounds amazing!!!
I have been looking everywhere for a good buffalo chicken dip recipe! I think you guys should post yours =]
They were unbelievable! I love the fluff idea…. Adam and I were also thinking some kind of fudge in the middle would be amazing! I’m definitely going to be making these soon!
These look and sound amazing. Sometimes splinting recipes can be a little tricky and it looks like you pulled it off well. Thank goodness for your sister.
just to be sure the big T means tablespoon and the little t means teaspoon right ??
@Erika- Yup, big T is tablespoon; little t is teaspoon!
I’ve been looking for a pb and j cupcake recipe forever, or at least one that sounded good. I thought of making pumpkin cupcakes and putting in pb instead of pumpkin, but that may turn out bad. I hope these are as great as they sound!!