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Sunday, November 27, 2011

Martha Stewart's Peanut Butter Jelly Cupcake

PBJ Cupcake4

PBJ Cupcake8

PBJ Cupcake7

If you've always loved a good peanut butter jelly sandwich and if you are not averse to a luxuriously rich buttery cake, I suggest you bookmark this and bake it at the first opportunity you have. This cupcake is gloriously addictive and beats Magnolia Bakery's Cupcake hands down effortlessly!

So far, I've had pretty good results with the recipes from Martha Stewart's Cupcakes. I only wish I have the time to bake every single one of them. (See here , here and here for the recipes I have tried...)
The recipes are in general not too sweet though I normally still try to tune down the amount of sugar used. I like it that Martha Stewart's book features a good collection of more adult and classic cupcake flavours and design.

PBJ Cupcake1
This cupcake is moist and delicious enough to eat on its own. The incorporation of coarsely chopped roasted salted peanuts adds lovely texture to every bite but the creamy peanut butter frosting is one icing on the cake that takes you to the realm of cake-bliss. I would gladly lick the frosting from a spoon.

However, be warned, the deliciousness is the result of copious use of sour cream, thick cream,cream cheese and of course, creamy peanut butter! However, your inhibition gets lost at first bite. So enjoy and worry later!

I am  submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog. Please do take time to check out the event here

PBJ Cupcake2(250)
Recipe : (Adapted from Martha Stewart's Cupcake with minor adjustment)

1 3/4 cups              all purpose flour
1/4 tsp                    baking soda
3/4 tsp                    baking powder
1/2 tsp                    salt
3/4 cup /136g         unsalted butter
1 cup                      sugar
2/3 cup                   creamy peanut butter (I used 100g)
3                             large eggs
1/2 tsp                    vanilla extract
1/2 cup                   sour cream
3/4 cup                   coarsely chopped roasted salted peanuts
Creamy Peanut Butter Frosting
1/2 cup                    strawberry jelly or jam

Creamy Peanut Butter Frosting
6oz (170g)              Cream cheese @ room temperature
1/3 cup (40g)          Confectioner's / icing sugar
1 cup (200g)           Creamy peanut butter
1/2 tsp                     Vanilla extract
1/2 cup                    Heavy cream (whipping type)

Method :
1. Preheat oven to 190C (375C). Line standard muffin tin with paper liners. Sift flour, baking soda, baking powder and salt.

2. In a mixing bowl, 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 extract. Add flour mixture gradually and mix well to incorporate. Mix in sour cream and peanuts.

3. Divide batter evenly among lined cups, filling each 3/4 full. Bake at 190C for 20 min until a cake tester inserted in centers comes out clean.

4. Cool down cupcake completely and frost with creamy peanut butter frosting. Leave a small well in the middle of the cupcake. Add a dollop of strawberry jam into each well.

Creamy Peanut Butter Frosting

1. Cream cream cheese and sugar together until pale and fluffy.

2. Add peanut butter and vanilla extract and mix until well blended.

3. In a separate bowl, whip heavy cream until medium / stiff peaks are formed.

4. Fold the whipped cream into the cream cheese mixture.


Unknown said...

yum yum i love pb&j.
and i love the addition of the chopped nuts in the batter!

daphne said...

oh yum! what a classic combo that I would have not thought to see n a cupcake (more in a sandwich!). Good one for aspiring bakers!

Mumsfilibaba said...

very interesting combination. I am still a cupcake virgin but this recipe might be the first one :P

Jeannie said...

Definitely sinful but oh so delicious! I love the flavor combinations!

La Table De Nana said...

They look so good..I have her far so great too:)

WendyinKK said...

I love all the 4 creams you mentioned and I don't care about the calories if I only eat one, hahahah!

NEL, the batter baker said...

These cupcakes look amazing! As always, love your pretty cupcake cases. And that jam... is it home made? Looks so full of fruit! Now you've got me itching to try Martha Stewart recipes.

p.s. It was nice meeting you and being able to put a face to your blog. Hope we'll have more opportunities to meet :)

Anonymous said...

cream cheese peanut butter frosting... YUMM!!

Elin said...

I don't think I can stop at one.... you are right eat first and worry later;)lovely peanut butter cupcakes;)

Christine knapkins_com said...

Hey Shirley, your Jelly Cupcake is a Recipe Guessing Game on Knapkins. Think your friends can win?

Jo said...

Yum, not better combination than P & J. I have the book and will try it out one weekend.

Anh said...

Oh these are DELICIOUS! I haven't tried this combo before myself! It's time :)

Shirley @ Kokken69 said...

@Eelin - yes, the jam can be considered 'homemade' but I did not make them. I got them at Fredo Galaxy... :) Absolutely gorgeous!

Lorraine @ Not Quite Nigella said...

This is complete genius! I never thought to make this into a cupcake but it's such a natural combo. Now I know what to make for my PB and J loving friend! :)

Torviewtoronto said...

these treats look colourful looks wonderful

Fern @ To Food With Love said...

Fabulous! Love peanut butter frosting! :)

cupcake party favors said...

I loved the cupcakes and most of all the strawberry toppings!

Yummy Bakes said...

Me love the cupcakes especially the peanut butter frosting.

Xiaolu @ 6 Bittersweets said...

They look wonderful, Shirley!

The Experimental Cook said...

As I look at the close up of your cupcae, I can almost smell the peanut butter ! Funny it even caused hunger pangs.

Quay Po Cooks said...

This look so delicious. I don't care about all the cream used, I eat first think later.. hehe

tigerfish said...

Peanut butter and jelly sandwich has been my go-to lunch for many years in Sg! Till now, I enjoy PB&J on toast. You have transformed PB&J into decadent cupcakes! Amazing.

Anonymous said...

How many cupcakes does this recipe make?

Shirley @ Kokken69 said...
This comment has been removed by the author.
Shirley @ Kokken69 said...

@Anonymous : I got 15 cupcakes out of this.

Edith said...

Shirley, I can already imagine the flavour! Must be really yummy.

Anonymous said...

I'm new to baking but have been an avid reader of yours for the longest time. Would you be so kind as to advise me on the type of oven that I should get to help start my baking journey? :)Thanks and I look forward to receiving a reply soon. Really want to start baking cakes and hopefully when I get better, macarons!


Shirley @ Kokken69 said...

@Anonymous : Thank you for your support. I am using an oven from De Dietrich and I am quite happy with it. I am not too familiar with the other ovens, though. But I have heard good reviews for Tekka, Brandt and Bosch. You can check out Happy Homebaker's website. She was also having a hard time deciding which oven to get....

Reese@SeasonwithSpice said...

Hi Shirley - These are adorably done. They will be great for guests entertaining this holiday season. Thank you for sharing them with us on Season with Spice.

Anonymous said...

thanks :)


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