Martha Stewart PBJ Cupcakes

Too Much Work

Martha Stewart's Peanut Butter and Jelly cupcakes..

Ingredients

• 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

Directions

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