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1
Preheat oven to 325 degrees F.
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2
Spray your cupcake pans with cooking spray. Do Not Line if you are using the honey soak.
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3
Combine flour, baking powder, baking soda and salt in a medium sized bowl.
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4
In a large bowl, combine the brown sugar, peanut butter and butter. Beat with an electric mixer for about 2 minutes.
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5
Next, add the egg and egg yolk and beat for another 2 minutes.
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6
Add half of the flour mixture to the peanut butter mixture, and mix until well combined, about 30 seconds.
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7
Add the sour cream and mix for another 20-30 seconds.
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8
Gradually add the remaining flour, along with the hot water, and mix on low speed for another 30 seconds.
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9
Add the vanilla, mix for about 10 seconds, and then fold with a rubber spatula until all of the ingredients are well combined.
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10
Fill each cupcake to about 2/3 full and bake in a preheated 325 degree F. oven for about 15-20 minutes or until a toothpick comes out clean. Allow to cool completely.
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11
OPTIONAL:
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12
Combine the honey, water, orange juice and sugar for an optional honey soak.
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13
Combine optional ingredients in a medium sized saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Allow to cool until it is still runny but cool enough to dip the cupcakes in.
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14
Dip the cupcakes in the honey mixture and let them drain on a wire rack over a piece of waxed paper. Allow the honey soak to set in and then frost with Honey Vanilla Buttercream Frosting.
