Martha Stewart's Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly

Layla is very interested in these peanut butter cupakes...but no, she got a doggie treat instead!

Just bought Martha Stewart's book called Cupcakes....and was inspired to make her Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly for my brother, Jim,...symbolically really, because he is in the hospital right now in Spokane, WA, with bacterial pneumonia.

This is how they looked when they came out of the oven....pretty gorgeous, huh? They smelled great, too.

It was fun frosting them and putting the strawberry jelly on far everyone's loved them!

I found these cool plastic containers online and I love them. I ordered both the 1/2-doz and dozen containers. They work great!

This is how they looked on the way out the door!

This is the recipe:

Peanut Butter Cupcakes


Makes 18
1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping


Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter. Add eggs, 1 at a time, beating after each addition. Mix sour cream and vanilla.

Add dry ingredients to mixture. Scrape sides of bowl.

Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

Peanut Butter Frosting and Jelly


Makes about 3 cups
6 ounces cream cheese
1/3 cup confectioners' sugar
1/2 teaspoon salt
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream


Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Hope you like them and...have a great week!



  1. cupcakeluv10:35 PM

    Tell brother Jim not to worry, we'll eat the cupcakes for him and wish him well. We'll end send him a sticky-finger hugh.

  2. woah, double peanut butter?? sounds amazing. super cute idea!

  3. Anonymous1:35 AM

    you ARE the cupcake queen...

    I just started an Italian food blog at

    Stop on by!


  4. Anonymous11:20 PM

    those look sinfully good! I'm wondering what cupcake pans you use for baking and also what other standard supplies you wouldn't bake without. Your cupcakes are uniform and pretty; mine not so much (yet).

    Will you share those cooking tips?

  5. This comment has been removed by a blog administrator.

  6. Yum! Those look nommy...

    In the time I've been following your blog, I'm constantly amazed at Layla's restraint!

  7. These look great. I've been following your blog for a while now but have never commented. Where did you get the plastic containers for the cupcakes? I'd love to get some myself...

  8. I found them at Plastic Container City...this is the link:

  9. Anonymous6:28 PM

    These look amazing - the jam pools look great against the peanut butter! In fact, your frostings all look fantastic!

  10. PBJ is one of my favorite cupcakes. I will have to try this recipe. Last time I made some they were gone the next day.