PB&J Cupcakes That Can’t Help But Make You Smile
I’d gladly submit to homework, home-room, cramming for tests, and sweating over finals again if it meant getting to eat my fill of peanut butter and jelly like a kid back in school.
Especially if it meant PB&J in this scrumptious form.
Yes, creamy peanut butter, roasted peanuts, and a smear of sweet, fruity jam all together in one deliriously good cupcake.
“Peanut Butter and Jelly Cupcakes with Creamy Peanut Butter Frosting” is from the new “Martha Stewart’s Cupcakes” book (Clarkson Potter) that’s packed with classic and modern takes on these palm-size, individual treats that nobody can resist.
The recipe recommends using natural peanut butter, but I used the huge, econo-size jar of creamy Jiff from Costco that I already had at home, and the little cakes came out more than fine.
The batter, full of butter, sugar, sour cream, and peanut butter, bakes up with the hidden surprise of chopped, salty peanuts inside.