PB & J Cupcakes

Peanut Butter and Jelly... a classic combo...perfect for a sandwich, toast, ice cream flavor, Boston Marathon fuel, and now a cupcake.  This post is dedicated to the Tufts PMC Boston Marathon Team and Coach Don.  Congrats to all the PMC marathon finishers and to Coach Don for always providing support and of course...pb & j's! 

(Recipe from Martha Stewart)

For the Cupcake:

Ingredients

*1 ¾ cup all-purpose flour

*3/4 Tbs. baking powder

*1/2 tsp. salt

*1/3 tsp. baking soda

*1 ½ 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 tsp. vanilla extract

*Strawberry jam

Directions

1.  Preheat oven to 350 degrees.  Line muffin tin with paper liners.  Whisk dry ingredients.  Cream butter and sugar with mixer until fluffy, add eggs and beat. 

2.  Add remaining wet ingredients to butter alternating between wet and dry ingredients.  Fill cupcakes 2/3 full. 

3.  Bake cupcakes until testers inserted into center comes out clean, about 20 minutes.  Cool and follow assembly instructions below.

For the Peanut Butter Cream Cheese Frosting:

Ingredients

*6 ounces of cream cheese

*1/3 cup confectioners’ sugar

*1/2 tsp. salt

*1 cup creamy peanut butter (use jiff or skippy, not the natural stuff here…too runny)

*1/2 tsp vanilla extract

*1/2 cup heavy cream

Directions

Beat the cream cheese and sugar.  Add salt, peanut butter, and vanilla.  Whisk cream until soft peaks.  Fold into peanut butter mixture. 

To Assemble Cupcakes

1.  Poke a whole in the cupcakes with a knife and fill with a bit of jam. 

2.  Frost with peanut butter frosting and put a dollop of jam on top. 

Serve up or store in the refrigerator for about 2 days.  Now go run Boston… 

Share