Peanut Butter Cupcake with Red Currant Jelly (cream cheese) Frosting.

It’s that time again….

Cupcake Hero Time! November’s flavor is peanut butter, and I’ve never had a peanut butter cupcake, or peanut butter cake at all for that matter. I’ve had nuts in it, nuts on it, peanut butter frostings, fillings, etc but never the actual cake.
So here we go. I decided to make this entry kid friendly. Brinn loves peanut butter, so I wanted to make this something she’d enjoy.

The Batter, Peanut Overload.

Original Cupcake Recipe from Martha Stewart
Makes 18
1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
*I added a cup (or 2?) of peanut butter chips
Directions
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy, then add in the peanut butter and mix. Add eggs one at a time and beat. Mix sour cream and vanilla. Add dry ingredients to butter mixture in 3 additions, alternating with wet and dry ingredients. Fill cups, and bake about 20 minutes.

Cream Cheese and Red Currant Jelly Frosting.
1/2 c. butter
1 (8 oz.) pkg. cream cheese softened
1 tsp. vanilla
1 package powdered sugar (approx, get consistency you like and jelly will make it watery so you’ll need more)
5/6 oz red currant jelly
I chose red currant because it’s tart, it cuts down on the overwhelming sweetness of the confectioner’s sugar. Also, my kids don’t LOVE jelly, if I slapped a glob of it on the cupcake, they might not eat it. But the cream cheese and peanut butter taste really good together so it works.

Decorate.
Crush the nuts.

Dip.

Sprinkle.

Eat.

When the voting poll goes up, I will link it. I was excited to get 37 votes last month! I can’t compete with bakeries that enter and get hundreds of votes, but I do love a challenge!