Thursday, September 15, 2011

MSC: Peanut Butter (No Jelly!) Cupcakes

I'm so happy to be back blogging along with the Martha Stewart's Cupcakes Club again this month! I skipped out last month but now I'm back and ready to talk about some Peanut Butter Cupcakes! The original recipe was for Peanut Butter and Jelly Cupcakes, but I just decided to leave out the jelly. I dunno, maybe it's un-American of me or something, but I just don't eat the peanut butter/jelly combo. I know, what a weirdo! If you give me anything peanut butter/chocolate, I'm yours, but for some reason I just don't really love jelly all that much.

I halved this recipe and made 10 cupcakes. I came across some reduced-fat natural peanut butter, so I used that in place of standard natural peanut butter in the batter. I don't know if my reduced-fat pb was the culprit for this, but my cupcakes turned out super dense. Like, must grab a big glass of milk to wash this cake down with dense! Also, I left out the chopped peanuts. It was good, peanut buttery cake, it just felt thick in your mouth.

For the frosting, I wanted to reduce some of the fat there, too. Sooo, I used fat-free cream cheese. Again, not the most perfect frosting in the world. It was a bit grainy in texture, and not very sweet. That was okay with me, but I don't think I would have served it to company or anything. I think putting the dollop of jelly on top could have masked the frosting's texture a bit, but obviously I will never know.

My verdict on these? They are good, especially if you're a die-hard peanut butter fan (which I am). But they do need a little something else. They need a contrasting flavor/texture to balance out all that pb. I ate these with a little splotch of chocolate sauce on the top, and that really did help out. Some ice cream alongside would probably improve these, too.

Thanks to Karen of Karen's Cookies, Cakes, and More for the selection! Check out the MSC blogroll to see how the others fared with these cupcakes!


  1. Hi Bri! So Glad you baked with us! I'll have to agree that these were a dense cupcake, which is sort of what I expected from Peanut Butter. I added extra sugar to my frosting and added extra jelly to my cupcake and put some toffee peanuts on top but not inside. All the extras really helped! :-) I liked that they had a strong peanut butter flavor. I'm thinking you could put chocolate chips in yours with a Hershey's kiss on top! But the chocolate sauce sounds great, too! :-)


  2. Oh those look good just the way you made them!

  3. Great work on these. I don't think it was your substitutions because I followed the recipe exactly and mine were really dense! I would liken these more to a muffin than a cupcake. I agree they were okay.... and I am totally with you on the peanut butter and chocolate... now that is a GREAT combination!

  4. I agree that the jelly helped the texture a bit - these were some dense cupcakes!