Ingredients: Serves 18 cupcakes
1 3/4 cup(s) all-purpose flour (420 mls)
3/4 tablespoon(s) baking powder (11 mls)
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
6 ounce(s) (1 1/2 sticks) unsalted butter, softened (180 mls)
1 1/3 cup(s) sugar (319 mls)
cup(s) natural, creamy peanut butter
3 large eggs
1/2 cup(s) sour cream (120 mls)
1/2 teaspoon(s) pure vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping
1.Preheat oven to 350 degrees (180 Celsius). Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter and then add eggs, 1 at a time, beating after each addition.
2.Reduce speed to low. Combine sour cream and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with sour-cream mixture and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3.Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Peanut Butter Frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.