Peanut Butter and Jelly Cupcakes

Peanut Butter and Jelly Cupcakes
Recipe from Martha Stewart's Cupcakes

Notes: It was our tenant and friend's birthday this week, so we decided to make her some cupcakes. We were also invited to dinner this weekend as well, so this recipe yielding 22 cupcakes fit the bill. Dr. S browsed through the book and narrowed the choices down, but ultimately selected this peanut-butter-based cupcake recipe. I messed up reading the recipe and combined the peanut butter and sour cream together, mixing it in near the end. My yield was actually 24 medium-sized cupcakes. They baked up fine, perhaps a little dry; I'm still figuring out the adjustment to use for our convection oven. I only made a half-batch of the frosting, and piped a ring of it on top of the cupcakes, then put a dollop of grape jam in the centre.

These were very, very tasty on the first day, but they got denser and drier after a few days in the fridge. As with a lot of the other recipes in this book, the cupcakes are quite rich. This recipe has butter, peanut butter, sour cream, cream cheese and heavy cream in it!

Interestingly, Stewart's website has this recipe with a few modifications: it omits the chopped peanuts, and notes the yield as 18 cupcakes.

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