Peanut Butter Cupcakes

Ingredients

Butter, Peanut Butter and Brown Sugar:

Eggs and Vanilla:

Dry Ingredients:

Buttermilk:

Frosting:

Roasted Peanuts:

Instructions

  1. Preheat oven to 375°.
  2. Have ready 2 standard muffin tins lined with cupcake papers.
  3. In a large mixing bowl, beat butter and peanut butter until creamy; about 1 minute.
  4. Add brown sugar and beat on high speed until the mixture is light and fluffy; about 1 minute.
  5. Add eggs 1 at a time; beating for 30 seconds on medium-high speed with each addition.
  6. Add vanilla and mix in.
  7. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  8. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts to the butter and egg mixture. Beat on low speed until smooth, scraping down sides of bowl as necessary.
  9. Spoon or ladle batter into cupcake liners so they are approximately ⅔ full.
  10. Batter should fill approximately 18 to 20 cupcake liners.
  11. Bake for 15 to 20 minutes or until wooden toothpick inserted in center of cupcake comes out clean.
  12. Cool completely on a rack before frosting.
  13. On a cutting board, coarsely chop the peanuts.
  14. Scrape the chopped peanuts into a small, shallow bowl.
  15. Prepare the chocolate buttercream frosting.
  16. Apply frosting to each cupcake and then immediately dip the frosted top in the bowl of chopped peanuts. The peanuts will stick to the frosting and add a nice peanut crunch to the finished cupcake.
  17. Serve.

Comments

Recipe makes approximately 18 to 20 cupcakes.

Refrigerate or freeze unused portions in an airtight container.

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