Peanut Butter Cupcakes

These peanut butter cupcakes combine the best of a chocolate buttercream cupcake with the flavors (and stuffing) of a pb and j.

this RECIPE

How to Make Peanut Butter Cupcakes with Chocolate Frosting

To make the cupcakes: 

1. Mix the ingredients. Combine flour, baking soda, and salt. In a separate bowl, beat egg, sugar, milk, sour cream, and peanut butter until creamy. Add vanilla and oil and mix well.
2. Make the batter. Combine the dry and wet ingredients, then fold in chopped peanuts. Scoop the batter into muffin cups and bake for 20-23 minutes. Cool completely.
3. Add the filling. Cut a small cone from each cupcake and fill with raspberry curd. Place the top back on and press down firmly.
   

To make the frosting:

1. Beat the ingredients. Beat softened butter, peanut butter, cocoa powder, powdered sugar, vanilla extract, heavy cream, and salt for 3–5 minutes until smooth and creamy.
   
2. Decorate the cupcakes. Pipe the frosting over the cupcakes and refrigerate until ready to serve.
   

Storing and Freezing Instructions

To Store: Peanut butter cupcakes can be stored at room temperature for three days or in the refrigerator for up to five days. Make sure to keep them wrapped or closed up to keep them moist. 

To Freeze: Cupcakes can also be frozen for up to three months. It’s best to freeze the cupcakes and the frosting separately, but you can freeze them frosted if you need to. 

Peanut Butter Cupcakes

These peanut butter cupcakes combine the best of a chocolate buttercream cupcake with the flavors (and stuffing) of a pb and j.

Prep Time: 40 minutes mins

Cook Time: 25 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 12 cupcakes

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Ingredients 

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For the cupcakes:

• ▢ 1 ¼ cups all-purpose flour
• ▢ ¼ tsp salt
• ▢ ½ tsp baking soda
• ▢ ½ cup creamy peanut butter
• ▢ ½ cup vegetable oil
• ▢ 1 cup dark brown sugar
• ▢ 1 large egg, at room temperature
• ▢ 1/3 cup sour cream
• ▢ 1 ½ tsp pure vanilla extract
• ▢ ¾ cup milk
• ▢ 1/3 cup chopped peanuts
• ▢ ¼ cup raspberry curd

For the buttercream frosting:

• ▢ 1 cup unsalted butter, softened to room temperature
• ▢ 3 ½ cups powdered sugar
• ▢ ½ cup unsweetened cocoa powder
• ▢ 3 tbsp heavy cream
• ▢ 1/3 cup creamy peanut butter
• ▢ 1 tsp pure vanilla extract
• ▢ pinch of salt

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Instructions 

• Preheat oven to 350ºF.
• Line 12 muffin cups with paper liners. Set aside.
• In a bowl combine the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment beat the egg, sugar, milk, sour cream and peanut butter.
• Add the oil and vanilla extract and beat until well combined.
• Add in the flour mixture and beat until smooth.
• Fold in chopped peanuts.
• Scoop the batter into the prepared muffin cups.
• Bake in preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow to cool completely.
• Using a small paring knife, cut a 1-inch diameter cone out of the top of each cupcake.
• Cut off the points of the cones, leaving a flat “lid” of cake.
• Place about 1 heaping teaspoon of raspberry curd inside each cupcake.
• Add the tops back to the cupcakes and press down firmly.
• Set the cupcakes aside.
• To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter, peanut butter, cocoa powder, powdered sugar, vanilla extract, heavy cream and salt, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
• Pipe the frosting over the cupcakes.
• Refrigerate until ready to serve.

Nutrition

Calories: 650kcalCarbohydrates: 71gProtein: 9gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 64mgSodium: 195mgPotassium: 270mgFiber: 3gSugar: 55gVitamin A: 612IUVitamin C: 0.1mgCalcium: 70mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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