Friday, January 15, 2010

Mini Peanut Butter and Jelly Cupcakes

Try these cupcakes...they'll make you smile! Happy Friday!

Mini Peanut Butter and Jelly Cupcakes

adapted from Martha Stewart
makes 48

1 3/4 c. flour
3/4 T baking powder
1/2 - 3/4 t. salt
1/4 t. baking soda
1/2 c. sour cream
1/2 t. vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 c. sugar
2/3 c. natural, creamy peanut butter
3 large eggs

6 oz. cream cheese
1/3 c. confectioners sugar
1/2 t. salt
1 c. peanut butter
1/2 t. vanilla extract
1/2 c. heavy cream
fruit jam, for topping

  • Preheat oven to 350 degrees. Line mini muffin tins with paper liners.
  • In a medium bowl, whisk together the flour, salt, baking powder and soda.
  • In a small bowl, combine the sour cream and vanilla.
  • Using an electric mixer on medium-high, cream butter and sugar until light and fluffy. Add peanut butter and mix until incorporated. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
  • Divide batter among muffin cups using a 3/4 oz. scoop or two tablespoons. Bake cupcakes until a toothpick comes out clean, about 11-12 minutes. Let cool in tins on wire racks. Once completely cooled, frost cupcakes.
  • Using an electric mixer on medium speed, beat cream cheese and confectioners sugar. Add salt, peanut butter and vanilla. Mix until incorporated and transfer to a large blow.
  • Again in the mixer, whisk cream until soft peaks form. Gently fold whipped cream into peanut butter mixture.
  • Pipe frosting in a ring around the outside edges of the cupcakes, leaving a space at the center about the size of a penny. Fill that space with a dab of jam.
  • Enjoy!
If you want to make standard cupcakes, follow the same steps and bake them for about 20 minutes.
Store cupcakes in the fridge for 3-4 days.

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