Pad Thai Cupcakes Recipe

Name: Pad Thai Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup creamy peanut butter; 1/2 cup butter, softened; 1-1/2 cups sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon cayenne pepper; 3/4 cup sour cream; 1 cup creamy peanut butter; 6 ounces cream cheese, softened; 1/2 cup heavy whipping cream; 1/3 cup confectioners' sugar; 1/4 teaspoon salt; Chopped salted peanuts, minced fresh cilantro and crushed red pepper flakes

Servings: persons

3/4 cup creamy peanut butter
1/2 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
3/4 cup sour cream
1 cup creamy peanut butter
6 ounces cream cheese, softened
1/2 cup heavy whipping cream
1/3 cup confectioners' sugar
1/4 teaspoon salt
Chopped salted peanuts, minced fresh cilantro and crushed red pepper flakes

1
In a large bowl, cream the peanut butter, butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda and cayenne; add to the creamed mixture alternately with sour cream, beating well after each addition.
2
Fill paper-lined muffin cups two-thirds full. Bake at 350u00b0 for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
In a small bowl, cream peanut butter and cream cheese until light and fluffy. Gradually beat in the cream, confectioners' sugar and salt. Frost cupcakes. Sprinkle with peanuts, cilantro and pepper flakes.

1687

kcal

Calories

120

Fat

115

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup creamy peanut butter, 1/2 cup butter, softened, 1-1/2 cups sugar, 4 large eggs, room temperature, and more.

Yes, Pad Thai 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.

Pad Thai Cupcakes

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