Peanut Butter Cupcakes
Ingredients
The cupcakes
-
1 and 1/4
cups
all-purpose flour
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
canola or vegetable oil
-
½
cup
creamy peanut butter
-
1
cup
packed light or dark brown sugar
-
1
large
egg
-
⅓
cup
sour cream
-
1 and 1/2
teaspoons
pure vanilla extract
-
¾
cup
whole milk
-
⅓
cup
very finely crushed or chopped peanuts
The frosting
-
1
cup
unsalted butter
-
3 and ½
cups
confectioners’ sugar
-
½
cup
unsweetened cocoa powder
-
3
tablespoons
heavy cream or milk
-
⅓
cup
creamy peanut butter
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a large bowl, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract until combined.
- Add the dry ingredients, milk, and peanuts to the wet mixture and mix until just combined.
- Fill the cupcake liners ⅔ full with batter and bake for 21-23 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the butter until creamy, then add the confectioners’ sugar, cocoa powder, and milk, mixing until combined.
- Add the peanut butter, vanilla extract, and salt, and beat until smooth.
- Frost the cooled cupcakes and garnish if desired.
Nutrition Facts (estimated)
Servings
14 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
25mg
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