You can use a coffee scoop, which equals about 2 Tbsp., to measure batter into paper baking cups.

Recipe by Southern Living September 2006

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Recipe Summary

prep:
20 mins
bake:
20 mins
total:
40 mins
Yield:
Makes about 2 dozen cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add peanut butter, beating until smooth.

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  • Combine flour, baking soda, and salt; add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract.

  • Spoon 2 Tbsp. batter into each of 24 paper baking cups in muffin pans. Dollop 1 rounded tsp. of your favorite flavor jam in center of batter in each cup. Top evenly with remaining batter (about 2 Tbsp. in each cup), covering jam.

  • Bake at 375° for 18 to 20 minutes or until golden brown. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool on wire racks. Dust with confectioners sugar. Serve warm or at room temperature.

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