Peanut Butter Cupcakes With Milk Chocolate Frosting Recipe

Name: Peanut Butter Cupcakes With Milk Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 2/3 cup (1 1/2 sticks) unsalted butter at room temp; 1 1/2 cups sugar; 1/2 cup packed light brown sugar; 1 cup creamy peanut butter, preferably skippy; 4 eggs; 1 cup whole milk; For frosting:; 3 cups confectioners' sugar; Dash of salt; 2/3 cup unsweetened natural cocoa powder; 1 1/2 cups (3 sticks) unsalted butter at room temperature; 1 1/2 teaspoons vanilla; 1/4 cup plus 2 tablespoons whole milk; (optional) chocolate flakes or sprinkles

Servings: persons

3 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup (1 1/2 sticks) unsalted butter at room temp
1 1/2 cups sugar
1/2 cup packed light brown sugar
1 cup creamy peanut butter, preferably skippy
4 eggs
1 cup whole milk
For frosting:
3 cups confectioners' sugar
Dash of salt
2/3 cup unsweetened natural cocoa powder
1 1/2 cups (3 sticks) unsalted butter at room temperature
1 1/2 teaspoons vanilla
1/4 cup plus 2 tablespoons whole milk
(optional) chocolate flakes or sprinkles

1
1. To make the cakes: preheat oven to 350 degrees. Line a standard muffin tin with baking cups. Sift together the cake flour, baking powder and salt.
2
2. Using a mixer fitted with a paddle attachment, beat the butter and sugars on low to combine and then beat on high speed until fluffy about 5 minutes. Mix in peanut butter, then add the eggs, one at a time. On low speed, alternate adding the flour mixture and milk to the batter in three parts. Fill the baking cups with batter. Bake until a toothpick comes out clean, 18 to 20 minutes. Cool on a wire rack.
3
For the frosting:
4
Sift together the confectioners' sugar, salt and cocoa powder. Using a mixer fitted with a paddle attachment, cream the butter until smooth. On low speed, slowly add the chocolate mixture. Pour in the vanilla and the milk, a little at a time, until the frosting reaches a creamy consistency.
5
When the cupcakes are cool, frost them. If you choose, decorate with chocolate flakes or sprinkles.

2768

kcal

Calories

145

Fat

349

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 cups cake flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 2/3 cup (1 1/2 sticks) unsalted butter at room temp, and more.

Yes, Peanut Butter Cupcakes With Milk Chocolate Frosting 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 With Milk Chocolate Frosting

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