Peanut Butter Cupcakes – a delicious recipe with flour, baking powder, salt, unsalted butter, smooth peanut butter, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F Line muffin tin cupcs with paper cupcake liners.
2
Sift flour, baking powder and salt into a medium bowl and set aside.
3
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute.
4
Mix in egg.
5
Add vanilla and beat for 1 minute or until batter smooth.
6
On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing until the flour is incorporated and the batter looks smooth.
7
Fill each liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner.
8
Bake just until the tops feel firm and are lightly browned and a toothpick inserted in the center comes out clean, about 22 minutes.
9
There will be cracks on the top.
10
Cool cupcakes for 10 minutes in the pan on wire rack.
793
kcal
Calories
43
g
Fat
88
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: 1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 6 tablespoons unsalted butter, softened, and more.
Yes, Peanut Butter 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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