The texture of these peanut butter cupcakes is delightful and the frosting compliments it perfectly. If you're a peanut butter fan, you absolutely have to give these a shot. Of course, you could use creamy peanut butter if you're not too sure about peanuts in your cupcakes.
These were originally for my volleyball team, but our game was cancelled. I ended up giving them out to my friends in the hallways. No complaints there!
From the 500 Cupcakes cookbook.
For the Cupcakes:
1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 cup crunchy peanut butter
For the Frosting:
1/2 cup crunchy peanut butter
1/2 cup sweet butter, softened
2 tsp. vanilla extract
2 cups confectioners' sugar, sifted
2 tbsp. milk
Preheat the oven to 350°F. Place 18 baking cups in muffins pans. Combine the butter, sugar, flour, and eggs in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the peanut butter until well combined. Spoon the batter into the cups. Bake for 20 minutes. Remove from the oven and cool for 5 minuted. Then remove the cupcakes and cool on a wire rack.
To make the frosting, combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer, beat until light and fluffy, about 1 to 2 minutes. Add the confectioners' sugar along with the milk, and beat until well combined. Swirl the frosting to the cooled cupcakes.
- This makes a lot of frosting, so depending on how much frosting you like on your cupcakes, you could probably cut it down a bit.
- I sprinkled chocolate shavings on top.