Peanut Butter and Jelly Cupcakes

What does it say about me that I was excited to post this recipe so I could make more "Peanut Butter Jelly Time" references? I since have decided I don't need to go on about my love of the peanut butter jelly time song again, and I most certainly don't need to remind anyone of how much I love peanut butter. I mean, if you can't figure that out within one minute of looking at my blog I don't know what to tell you. Knowing myself and my massive peanut butter obsession, these cupcakes seemed right up alley.  I usually pick peanut butter and banana over peanut butter and jelly, but I don't discriminate. If jelly wants a turn, jelly can have a turn! And who wouldn't love a peanut butter and jelly sandwich in cupcake form?

I'll be honest, these did not turn out how I'd hoped and it was a major let down. Usually if I don't love something I don't post it on the blog. I never understand why people do that. I get on Tastespotting, see something that looks amazing, then read the whole post only to find out they hated it. So now you're thinking, well, if you just posted this recipe you are doing the same thing. Here's where this is different: I had a few days where nothing I baked turned out well. Naturally I blamed it on the oven, but it could very well have been me.  I'll never admit to that completely, I'm just putting it out there as a possibility. Regardless, I don't think it is these cupcake's fault they turned out too dry. Considering how awesome the reviews were where I found this recipe I think it's worth giving the cupcakes the benefit of the doubt. I feel even stronger about this because this batter was to die for. I do realize a lot of the tasteless ingredients are what make the difference once the cupcakes are in the oven, but really, it was incredible.  I'd love if someone else would give this recipe a try and let me know how you like it! Please please prove me wrong.

Peanut Butter and Jelly Cupcakes
-Recipe from Sing for Your Supper, adapted from Martha Stewart’s Cupcakes
1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
2/3 cup creamy peanut butter (believe it or not, I used reduced fat and you totally CAN’T tell a difference!)
3 large eggs
1/4 cup sour cream
1 cup chopped peanuts
2 tablespoons milk
1/2 teaspoon pure vanilla extract
1 cup jam (your favorite flavor- I use plum)
Peanut Butter Frosting (recipe below)
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter, peanut butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix in the sour cream, vanilla, milk and peanuts. Add dry ingredients slowly. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days. Makes approx. 18 cupcakes.
Peanut Butter Frosting
-adapted from Martha Stewart Cupcakes
1 stick unsalted butter, at room temperature
1 cup creamy peanut butter
2 tablespoons cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
Cream the butter, peanut butter and cream cheese together until smooth. Add in the powdered sugar. Stir in the vanilla. Use immediately or refrigerate until needed.

To assemble:

When cupcakes are cooled, using a small paring knife, cut out a small hole in the top of each cupcake; discard crumbs. Fill a piping bag fitted with a round tip (I used a Wilton #12) with the jam. Insert the tip into the center of the cupcake and squeeze the jam inside (you’ll want to apply a decent amount of pressure) until the hole is filled. Repeat until all the cupcakes are filled. Pipe or spread the peanut butter frosting on each cupcake (I used a star tip). Refrigerate until ready to serve.