Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly
- 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
- This recipe is vegetarian
- Condiments
- Peanut butter, natural creamy (2/3 cup)
- Strawberry jam (1)
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Baking powder (3/4 tablespoon)
- Baking soda (1/4 teaspoon)
- Peanut butter frosting (1)
- Salt (1/2 teaspoon)
- Sugar (1 1/3 cups)
- Vanilla extract, pure (1/2 teaspoon)
- Dairy
- Butter, unsalted (6 ounces)
- Sour cream (1/2 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published March 28, 2011 (1 year ago).
18 people saved this recipe.
