Homemade Peanut Cupcakes – a delicious recipe with Baking Powder, Butter, Sugar, Eggs, Vanilla, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour and baking powder three times into a small bowl. Set aside.
2
In the bowl of your electric mixer, beat butter until soft and creamy, about 1-2 minutes. Gradually add sugar and beat until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
3
With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour. Beat after each addition, until combined. Add chopped peanut and sprinkles. Mix well.
4
Line cupcake tin or muffin tin with paper cups (recipe makes 18 cupcakes). Pour batter into cups. Fill about 2/3 full. Don't overfill.
5
Bake at 177u00b0C (350u00b0F) for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
6
Serve and enjoy.
1013
kcal
Calories
47
g
Fat
144
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 258 grams Cake Flour, 2-1/4 teaspoons Baking Powder, 169 grams Butter, 268 grams Sugar, and more.
Yes, Homemade Peanut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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