A cupcake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.
Ingredients:
1 and 1/4 cups (156g) all-purpose flour (spoon & levelled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) canola or vegetable oil*
1/2 cup (125g) creamy peanut butter*
1 cup (200g) packed light or dark brown sugar
1 large egg, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature*
1/3 cup (40g) very finely crushed or chopped peanuts*
Instructions:
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Set aside.
Make the cupcakes: Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid over mixing. Batter will be slightly thick.
Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick Taste. Add extra peanut butter or a pinch of salt if desired.
Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup, if desired.
Cover and store leftovers in the refrigerator for up to 5 days.
Peanut Butter Cupcakes are soft, tender, and loaded with peanut butter flavor. They are a perfect treat for peanut butter lovers!
Creamy peanut butter frosting makes these cupcakes irresistible. Peanut butter cupcakes are fluffy and delicious!
This recipe will thrill peanut butter lovers everywhere. Peanut butter cupcakes with peanut butter frosting are a peanut butter lover’s dream! Made from scratch with simple ingredients you already have in your pantry, these cupcakes are easy and scrumptious!
Ingredients:
While the recipe uses standard baking ingredients, the secret to making these amazing peanut butter cupcakes is to use a lot of peanut butter in the batter and frosting. The same is true for peanut butter cookies or even dog treats.
Peanut butter cupcakes
Start by mixing your dry ingredients: sugar, cake flour, baking powder, baking soda, and salt. You can use all-purpose flour in a pinch, but the cake flour helps to make a lighter cupcake.
Mixing dry ingredients
Mix in the peanut butter, eggs, and peanut oil. Be careful not to over mix the batter – mix until just combined. If you mix for too long, the cupcakes can end up becoming gummy.
Adding eggs to batter
Mix in milk. Milk thins out the batter to help keep these cupcakes light instead of heavy and dense.
Peanut butter cupcake batter
Fill cupcake liners 2/3 full and bake. You’ll know they are done when a toothpick comes out clean
Use smooth peanut butter. Chunks in your cupcakes keep the texture from being uniform, and chunky frosting doesn’t pipe well and won’t look as pretty.
