Peanut Butter Cupcakes with Strawberry Jelly Frosting

Peanut Butter Cupcakes

 

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 18 full sized cupcakes or 54 mini cupcakes

 

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 tablespoon baking powder                                      
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces (1 1/2 sticks) unsalted butter, softened
• 1 1/3 cups sugar
• 2/3 cup creamy peanut butter
• 3 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract

 

Directions

1. Preheat oven to 350 degrees. Line cupcake tins with paper liners.
2. Sift dry ingredients (flour, baking powder, baking soda & salt) into a large bowl.
3. With a mixer, cream butter and sugar until light and fluffy. 
4. Mix in the peanut butter.
5. Then, add the eggs, one at a time, beating after each addition. 
6. Reduce speed to low and mix in the sour cream and vanilla.
7. Add dry ingredients to mixture in 3 additions.
8. Divide batter among the cups, filling each 3/4 full.
9. Preheat oven at 375 degrees F.
10. Bake cupcakes until a tester inserted into centers come out clean, about 20 minutes for regular cupcakes and about 10 minutes for minis.
11. Let them cool in tins on wire racks.
12. Once cupcakes are cool, frost tops with frosting or my suggest strawberry jelly frosting.

Strawberry Jelly Frosting

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups powdered sugar
• 1/3 Cup Strawberry Jelly, Jam or Preserve
• 1 teaspoon of Vanilla extract
 

Directions

1. Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
2. Miz in the Vanilla.
3. Add powdered sugar, one cup at a time, until you reach desired consistency.
4. With a mixer, cream butter and sugar until light and fluffy. Mix until frosting is fluffy with medium peaks.