Thursday, February 17, 2011

PB&J Cupcakes

Today is extraordinary! It is almost like something right off of the pages of a storybook .  77 degrees in February, when has that ever happened other than a fairytale?  I couldn't be happier and I have taken full advantage of this beautiful day.

Yesterday was a day filled with insight for me.  God is always speaking to you, sometimes are just more noticeable than others.  While I was watching Oprah I heard something that gave me chills.  It really spoke to me, like God put that little plugin just for me.  Are you ready for this?  If you are never tested, you will not have a testimony.  How great is that and isn't that the truth?  That is exactly what I needed to hear.  I know that I will have a great testimony one day and I am getting closer to it every day.  Even though things seem to be at rock bottom, I still have faith.  That is something that no one can take away from me.

I might have really outdone myself on this one, I believe this may be the greatest cupcake of all!  Brace yourself for the PP&StrawberryJ cupcake!  If you were more of a grape jelly kid growing up, feel free to substitute grape for the strawberry.  I, on the other hand, have a found memory of pp&j's.  I would beg my mom to buy Goober for me, you know the strawberry jam and peanut butter that came together in the jar.  I look at that stuff now and what was appealing about that, convenience?  I am sure that was what I was thinking at age 7 I doubt it. Anyways, grab a glass of milk because you will want one to pair with this cupcake.

PB&J Cupcakes

Makes 22 regular 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 unsalted butter, room temperature
1 1/3 cups sugar
2/3 cup creamy peanut butter
3 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup sour cream, at room temperature
3/4 cup coarsely chopped salted, roasted peanuts
1/2 cup strawberry jam or jelly


  1. Preheat the oven to 375 degrees F and line a 12-cup muffin pan with cupcake liners.  Whisk together flour, baking soda, baking powder, and salt.
  2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.  Mix in the peanut butter.  Add the eggs, one at a time, mixing for a few minutes after each addition.  Mix in vanilla.  Gradually add flour mixture; beat until just combined.  Mix in the sour cream and peanuts.
  3. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 22 minutes until slightly raised and golden brown. 
  4. Remove from the oven and leave the cupcakes in the pan for them out to cool.

Creamy Peanut Butter Frosting

6 ounces cream cheese, at room temperature
1/3 cup confectioners' sugar
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream


  1. In a mixing bowl beat the cream cheese and confectioners' sugar until pale and fluffy.  Add salt and peanut butter, and beat to combine. Beat in vanilla.
  2. In another bowl, whisk cream until medium-stiff peaks form.  Fold cream into peanut butter mixture. 
  3. Frost the cupcakes leaving a small well in the middle of each.  Then dollop about 1 teaspoon jelly onto each well.

I decided to add slices of strawberries to the top of them to give them a something little extra and it's just what they needed to make them look extra special.  This recipe is something that you all should try if you are wanting to try something new.  I think any age would enjoy this cupcake.  I hope you enjoy it!