Inspiration for new cupcakes can come from anywhere, even a popular childhood sandwich. The creamy peanut butter frosting may be crowned with any jelly or jam flavor; strawberry is pictured, but grape or raspberry would also be delicious. For the best flavor, use natural-style peanut butter in the cupcake batter.
- Yield: 22
- 1¾ cups all-purpose flour
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1⅓ cups sugar
- ⅔ cup creamy peanut butter, preferably natural-style
- 3 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- ½ cup sour cream, room temperature
- ¾ cup coarsely chopped salted, roasted peanuts
- Creamy Peanut Butter Frosting
- ½ cup strawberry jelly or jam
- Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to low. Mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla. Gradually add flour mixture; beat until just combined. Mix in sour cream and peanuts.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
- To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.