Peanut Butter and Jelly Cupcakes

Do you know what I am thinking of right now?

As in right this very minute? 

I am afraid that if I click on "Save", I might accidentally click on "Publish".

And that my dear friends is my greatest blogging fear (next to having nothing to post and having dull pictures in a post)

If you happen to have a blog on Blogger, you probably know what I am talking about. That button "Save" is sitting prettily next to "Publish" and I am not liking it one bit. What if I did accidentally click on "Publish" when I just want to hit "Save" and all of you see how disorganized my thoughts could be? Okay... yes I know, it-is-not-the-end-of-the-world level but I might just faint (there is a stronger term for that but this is a wholesome blog so faint would just have to do) from embarrassment. 

And if that happens, I just hope there are still some of these Peanut Butter and Jelly Cupcakes left to console me. Totally my type of comfort food even if don't need comforting, like right now because I know I won't accidentally click on "Publish" when I just want to hit "Save" because I am overly conscious about it. 

Enough of me babbling. Here's the recipe. 

Oh, and by the way... when I say Peanut Butter and Jelly, I mean Guava Jelly. Peanut butter is best paired with guava jelly. I wouldn't have it any other way. 

Take two - 

Enough of me babbling. Here's the recipe. 

Peanut Butter and Jelly Cupcakes
adapted from: Martha Stewart's Cupcakes
375F/22 Cupcakes
What we need:

For the cupcakes
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 tablespoon baking powder
1/2 teaspoon salt
3/4 cup butter
1 1/3 cups sugar
2/3 cup  peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
3/4 cup chopped roasted nuts
Guava Jelly, for topping

For the Icing: 
6 ounces cream cheese
1/3 cup confectioners' sugar
1/2 teaspoon salt
1 cup creamy peanut butter (not natural)
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

Here's how:
(1) Combine flour, baking soda and baking powder. This will be the dry ingredients.  In a separate bowl, combine vanilla and sour cream and this will be the wet ingredients. Set both aside for later. Cream butter and sugar until light and fluffy. 

(2) Add the peanut butter.

(3) Add the eggs one at a time. Make sure mixture is well combined before adding the next one. 

(4) Add one third of the dry ingredients. 

(5) Add one half of the wet ingredients. Continue until all are combined. Fill cupcake liners until  2/3rds full. Bake for 15-18 minutes or until golden brown. 

(6) Using an electric mixer, mix cream cheese, confectioners' sugar and vanilla extract. 

(7) Then add salt and peanut butter. In a separate bowl, whip cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. 

(8) To finish, pipe frosting into the cupcakes and add a teaspoonful of guava jelly. 

Yes, I said it before - peanut butter and guava jelly.  I wouldn't have it any other way.