Peanut Butter Cup Cupcakes!!

I made these cupcakes for my husband's birthday.  I wanted to try yet another Peanut Butter Cupcake recipe.  This one was a hit with my cream-cheese-frosting-loving friends but not so much with my family (we don’t like cream cheese frosting in my house!) We still prefer the peanut butter chocolate swirl cupcakes. I really liked the cupcakes though, and would make them again with a peanut butter butter cream. :)  ~Janet

1 2/3 cup flour
3/4 cup cocoa
1 tsp baking soda
½ tsp salt
1 cup sour cream
2 tbsp milk
1 tsp vanilla extract
½ cup (1 stick) unsalted butter - room temp
1 ½ cup sugar
2 large eggs

  • Preheat oven to 350 deg.
  • In a medium bowl, combine wet ingredients - sour cream, milk, and vanilla - set aside
  • Mix dry ingredients in a medium bowl - set aside
  • In a separate bowl, cream butter and sugar until fluffy.
  • Add eggs to butter and sugar one at a time
  • Blend in dry and wet ingredients, alternatively - set aside
1 cup powdered sugar
3/4 cup creamy peanut butter
4 tbsp (1/2 stick) unsalted butter
½ tsp vanilla extract 
  • Blend all ingredients until smooth.
  • Roll into one inch balls
  • Place 1 tbsp cake batter into cupcake liner
  • Place filling ball in liner
  • Cover filling ball with cake batter
  • Bake 18-22 min.
3 cup powdered sugar
2 (8 oz) packages of cream cheese at room temp
1 cup (2 sticks) unsalted butter at room temp
1 cup creamy peanut butter

  • Beat all frosting ingredients until smooth and desired consistency.
  • Pipe on top of completely cooled cupcakes.
  • Add garnish
garnish (optional):
18 mini peanut butter cups
chocolate sprinkles 

Will be shared on Homemade Hoosier 19th June Cupcake Tuesday (button in side bar) 

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