Peanut Butter and Jelly 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 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

1. Preheat oven to 375F.
2. Line standard muffin tins with paper liners.
3. Whisk together flour, baking soda, baking powder, and salt.
4. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
5. Reduce speed to low.
6. Mix in peanut butter.
7. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
8. Mix in vanilla.
9. Gradually add flour mixture; beat until just combined.
10. Mix in sour cream and peanuts.
11. Divide batter evenly among lined cups, filling each three-quarters full.
12. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, about 22 minutes.
13. Transfer tins to wire racks to cool completely before removing cupcakes.
14. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
15. To finish, use an offset spatula to spread frosting over each cupcake, leaving a small well in the middle.
16. Dollop about 1 teaspoon jelly into each well.
17. Frosted cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

flour, baking soda, baking powder, salt, unsalted butter, sugar, peanut butter, eggs, vanilla, sour cream, peanuts, peanut butter, strawberry jelly

Taken from www.epicurious.com/recipes/food/views/peanut-butter-and-jelly-cupcakes-389906 (may not work)