Peanut Butter Cupcakes Recipe

Name: Peanut Butter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; Rounded 1/4 teaspoon salt; 1/2 cup smooth peanut butter; 1/2 stick (1/4 cup) unsalted butter, softened; 1/2 cup packed light brown sugar; 1 large egg; 1/2 teaspoon vanilla; 2/3 cup whole milk; 1/3 cup heavy cream; 4 ounces milk chocolate, finely chopped; 1/3 cup chopped peanuts; Special equipment: a muffin tin with 12 (1/2-cup) muffin cups and paper liners

Servings: persons

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/2 cup smooth peanut butter
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
2/3 cup whole milk
1/3 cup heavy cream
4 ounces milk chocolate, finely chopped
1/3 cup chopped peanuts
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups and paper liners

1
Preheat oven to 350F.
2
Whisk together flour, baking powder, and salt in a bowl.
3
Beat together peanut butter, butter, and brown sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes.
4
Add egg and vanilla and beat until fluffy, about 1 minute.
5
Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined.
6
Divide batter among lined muffin cups (about two-thirds full) and bake in middle of oven until pale golden and a tester inserted in center of a cupcake comes out clean, 18 to 20 minutes.
7
Turn cupcakes out onto a rack and cool completely.
8
Bring cream to a boil in a small saucepan, then pour over chocolate in a small bowl.
9
Let stand 1 minute, then whisk until smooth.
10
To thicken icing to spreading consistency quickly, spread it on a metal baking sheet and chill until thick and glossy, about 5 minutes.
11
Scrape icing back into bowl and stir until smooth.
12
Spread icing on cupcakes and sprinkle with peanuts.

872

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, Rounded 1/4 teaspoon salt, 1/2 cup smooth peanut butter, 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.

Peanut Butter Cupcakes

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