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Martha Stewart PBJ Cupcakes

Too Much Work
Martha Stewart's Peanut Butter and Jelly cupcakes..


  • 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


  1. Make cupcakes as directed in Basic Cupcake How-To, adding peanut butter before adding eggs. Use sour cream and vanilla as wet ingredients. 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.
Perfect amount of Jelly                              
                                                                                                     Not enough jelly

Some of my friends love these cupcakes but I am not a big fan.
 I would rather eat a PBJ sandwich, less work and fewer calories.

Thanks for visiting ObsessedWithCupcakes,Rhonda

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