Ingredients

makes about 30

　　

for cupcakes

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 granulated sugar

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

　　3 large eggs

　　1/2 teaspoon pure vanilla extract

　　1/2 cup sour cream

　　

for frosting

12 ounces cream cheese, room temperature

　　1 1/2 cups confectioners’ sugar, sifted, plus more for scoring

　　3 tablespoons unsalted butter, room temperature

　　1 1/2 cups creamy peanut butter

　　

Step 1

Make cupcakes: 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 granulated sugar until pale and fluffy. Reduce speed to low. Beat in peanut butter until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix until just combined. Beat in sour cream.

　　

Step 3

Fill each lined cup with 3 scant tablespoons batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in centers comes out clean, about 13 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

　　

Step 4

Make frosting: With an electric mixer on medium-high speed, beat cream cheese, confectioners’ sugar, and butter until pale and fluffy. Stir in peanut butter by hand.

　　

Step 5

To finish, use an offset spatula to spread 1 to 2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Score each top in a crosshatch pattern with the tines of a fork, dipping tines in confectioners’ sugar each time to prevent sticking. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.

　　Martha Stewart's Cupcakes