Peanut Butter Cupcakes


Most of us, if not all, have enjoyed a Peanut Butter and Jelly Sandwich during childhood. In fact, I think I can safely declare that the love for peanut butter originates from the PB&J sandwich. Which jelly have you enjoyed the most? Strawberry, Raspberry or something else?

My pick would be raspberry since peanut butter and raspberry jam/jelly combination tastes just divine. The slightly sweet and salty taste of peanut butter with the tangy and sweet flavored raspberry jam, I mean how can it go wrong?

And when you can enjoy both these flavors in the form of cupcakes that too with a peanut butter cream cheese frosting, how can it be possible to not fall in love with them?

The cupcakes are frosted with a peanut butter frosting and topped with raspberry jam. The batter includes chopped peanuts for some added crunchiness and peanut flavor. You can use any other jam that you like or use jelly if you want to. If you can lay your hands on natural style peanut butter, please please use that. Besides giving your body a reason to thank you, it just tastes better!

Makes 12 Cupcakes

Recipe Source: Martha Stewart's Cupcakes

For the Cupcakes
210 grams / 7.5 ounces plain / all purpose flour
generous pinch of baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
85 grams / 3 ounces unsalted butter, a little cold
130 grams caster or superfine sugar
1/3 cup creamy peanut butter
1/4 teaspoon pure vanilla extract
2 medium eggs at room temperature
60 ml / 2fl ounces sour cream at room temperature
1/4 cup plus a tablespoon coarsely chopped unsalted peanuts
1/4 cup seedless raspberry jam

For the Frosting
110 grams / 3.9 ounces cream cheese at room temperature
25 grams / 1 ounce confectioner's or icing sugar
1/4 teaspoon salt
12 cup plus 2 tablespoons creamy peanut butter
1/4 teaspoon pure vanilla extract
80 ml / 2.7fl ounces / 1/3 cup heavy cream, chilled

For the Cupcakes
Preheat the oven to 190 degrees C / 375 degrees F. Line muffin tray with paper liners.  Sift the flour, salt, baking soda and baking powder together in a bowl. Mix thoroughly with a hand held whisk to distribute all the ingredients.

In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter and sugar until light, pale and fluffy about 3 to 4 minutes. Add in the peanut butter and mix.

Keep scraping down the sides of the bowl as and when required.

Add the vanilla extract and mix. Reduce the mixer speed to low. Add the egg and mix till incorporated. Gradually add the flour mixture until just combined. Mix in the sour cream and peanuts.

Divide batter evenly among the lined cups and bake in the preheated oven for about 15 to 20 minutes or until a cake tester inserted comes out with a few dry crumbs attached to it.

Place the muffin tray on a wire rack to cool for 5 minutes. Remove the cupcakes from the tray and keep on the wire rack to cool completely.

For the frosting
In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, beat the cream cheese and sugar until light, pale and fluffy. Add salt and peanut butter and beat to combine. Add vanilla and mix.

In another bowl, that has been chilled, with an electric mixer on medium high speed,whisk cream until stiff peaks form. Fold cream into peanut butter mixture.

Frost the cupcakes in whatever fashion you like. Dollop about a teaspoon of jam on the frosting.

Storage Suggestions: These cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.

Happy Baking!!!

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