My husband has a love for peanut butter and chocolate. While ordinarily, he is not a "sweet tooth" person, he does find enjoyment in certain desserts and treats. For his birthday, I decided to make a peanut butter cupcake.
Ingredients
Makes about 2 1/2 dozen
FOR THE CUPCAKES
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
FOR THE FROSTING
12 ounces cream cheese, room temperature
1 1/2 cups confectioners' sugar, plus more for decorating
3 tablespoons unsalted butter, softened
1 1/2 cups creamy peanut butter
Directions
--Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
--Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed
to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour
mixture; mix until combined. Mix in sour cream.
--Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
--Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
--Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
Makes about 2 1/2 dozen
FOR THE CUPCAKES
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sour cream
FOR THE FROSTING
12 ounces cream cheese, room temperature
1 1/2 cups confectioners' sugar, plus more for decorating
3 tablespoons unsalted butter, softened
1 1/2 cups creamy peanut butter
Directions
--Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
--Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed
to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour
mixture; mix until combined. Mix in sour cream.
--Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
--Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
--Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
I made the cupcakes accordingly and left out the frosting. Mr. W and I are not huge fans of frosting so if I generally will leave the cupcake naked when baking for us. The cupcakes were dense and moist and yummy! The natural peanut butter is very important and the taste comes through in the cupcake. Without the frosting, the cupcakes will last up to a week stored in an airtight container.
Peanut Butter cupcakes fresh out of the oven
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