Inspiration for new cupcakes can come from anywhere, even a popular childhood sandwich. The creamy peanut butter frosting may be crowned with any jelly or jam flavor; strawberry is pictured, but grape or raspberry would also be delicious. For the best flavor, use natural-style peanut butter in the cupcake batter.

　　

Ingredients

makes 22

　　1 3/4 cups all-purpose flour

　　1/4 teaspoon baking soda

　　3/4 teaspoon baking powder

　　1/2 teaspoon salt

　　3/4 cup (1 1/2 sticks) unsalted butter, room temperature

　　1 1/3 cups sugar

　　2/3 cup creamy peanut butter, preferably natural-style

　　3 large eggs, room temperature

　　1/2 teaspoon pure vanilla extract

　　1/2 cup sour cream, room temperature

　　3/4 cup coarsely chopped salted, roasted peanuts

　　Creamy Peanut Butter Frosting (page 310)

　　1/2 cup strawberry jelly or jam

　　

Step 1

Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, and salt.

　　

Step 2

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to low. Mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla. Gradually add flour mixture; beat until just combined. Mix in sour cream and peanuts.

　　

Step 3

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

　　

Step 4

To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle. Dollop about 1 teaspoon jelly into each well. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

　　Martha Stewart's Cupcakes