Peanut Butter Cupcakes
Prep Time: 20 minutes
Cook Time: 20
minutes
Total Time: 40 minutes
Serves: 18 full sized cupcakes or 54 mini cupcakes
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2/3 cup creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees. Line cupcake tins with paper liners.
- Sift dry ingredients (flour, baking powder, baking soda & salt) into a large bowl.
- With a mixer, cream butter and sugar until light and fluffy.
- Mix in the peanut butter.
- Then, add the eggs, one at a time, beating after each addition.
- Reduce speed to low and mix in the sour cream and vanilla.
- Add dry ingredients to mixture in 3 additions.
- Divide batter among the cups, filling each 3/4 full.
- Preheat oven at 375 degrees F.
- Bake cupcakes until a tester inserted into centers come out clean, about 20 minutes for regular cupcakes and about 10 minutes for minis.
- Let them cool in tins on wire racks.
- Once cupcakes are cool, frost tops with frosting or my suggest strawberry jelly frosting.
Strawberry Jelly Frosting
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups powdered sugar
- 1/3 Cup Strawberry Jelly, Jam or Preserve
- 1 teaspoon of Vanilla extract
Directions
- Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
- Miz in the Vanilla.
- Add powdered sugar, one cup at a time, until you reach desired consistency.
- With a mixer, cream butter and sugar until light and fluffy. Mix until frosting is fluffy with medium peaks.
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