Funny story about the butter in this recipe. Though I almost always use unsalted European butter in all my frosting, I was out of it and didn't feel like making a special trip to the store. I used the generic brand in the fridge. Only once I had the butter in my mixer did I realize it was SALTED butter! Oh the horror! To compensate for the salted butter I omitted the salt from the original recipe. What a delicious mistake!! I will always make this recipe with salted butter! Hubby and I thought these were the best cupcakes I've ever made. Our 6-year-old non-peanut-butter-loving daughter ate some frosting and all the jelly off one cupcake and never went back for more (Seriously...whose kid is this???) But our 3-year-old loved them as much as we did!
I'll be making these cupcakes again soon and when I do I'll be making a Gluten Free version for my father-in-law. I've made a few versions of GF cupcakes in the past and they've come out very well. All you need to do is sub out the all purpose flour for a high-quality Gluten Free Flour Mix. I use Gluuteny Basic Flour Mix from Gluuteny.
Makes about 24 Cupcakes
For the cupcakes:
1 3/4 cups all-purpose flour **
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups sugar
2/3 cup creamy peanut butter
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/4 cup buttermilk
For the filling and topping:
Any type of jam or jelly you like. I used strawberry and raspberry
For the frosting:
2 sticks salted butter, at room temperature
2/3 cup creamy peanut butter
3 cups confectioner's sugar, sifted
1 1/2 tsp vanilla extract
2 tbsp heavy cream
Preheat the over to 350 F. Line the cupcake pans with paper liners.
Combine the flour, baking powder, baking soda and salt in a fine-mesh strainer placed over a bowl. Sift the mixture into the bowl and whisk to blend. Set flour mixture aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light and fluffy. Blend in the peanut butter. Beat in the eggs, one at a time, stopping to scrape down the mixer bowl if necessary. Blend in the sour cream. Turn the mixer to low speed and mix half of the dry ingredients just until incorporated. Mix in the buttermilk and vanilla extract, then add the remaining dry ingredients just until combined.
Fill the cupcake liners approximately 2/3 full. Bake 18-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Let the pans cool on a wire rack for a few minutes before removing cupcakes to a wire rack to cool completely.
To fill the cupcakes, use the cone method by taking a small paring knife to hollow out a v-shaped hole in the cupcake. Add a small amount of the jam or jelly of your choice. Cut the tip off the v-shaped cake piece and place the 'lid' back on top of the cupcake until ready to frost.
To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until smooth. Mix in the sifted confectioner's sugar. With the mixer on low speed, add the vanilla and heavy cream just until incorporated. Increase the mixer speed to medium-high and whip until light and fluffy, about 4-5 minutes.
Transfer the frosting to a pastry bag fitted with a large frosting tip and swirl on in a circular motion. Using the tip of a small spatula or the back of a spoon make a small indentation on top of the frosting. Add a dollop of the same jam/jelly you used for the filling.