June 20, 2010 by jenniebean10
Peanut butter overload. That is what these cupcakes are. But in a good way! A really good way. My friend Bria made these cupcakes and brought some for Memorial Day weekend, in mini form. We frosted them and finished off the cupcakes, but had a lot of frosting leftover. We just ate the extra frosting, which was DELICIOUS. Bria and I noted that the frosting tasted a lot like fudge…so after making the cupcakes on my own, naturally, I made peanut butter fudge! (See next post) Here is the amazing recipe, adapted from Crepes of Wrath.
Peanut Butter Cupcakes
yield: approx. 2 dozen regular cupcakes, 3 1/2-4 dozen mini cupcakes
1/3 c. creamy peanut butter
1 c. water
1/2 c. unsalted butter
1 c. granulated sugar
1 c. brown sugar
2 c. flour
1 t. salt
1 t. baking soda
1 T cinnamon
1/2 c. buttermilk (if you don’t have any or don’t want to buy it, add 1 T. white vinegar or lemon juice to about 1 c. milk and let sit for 5 minutes)
1. Preheat oven to 375°, and line or grease muffin tins.
2. In a saucepan over medium heat, melt together butter, peanut butter and water until smooth. Set aside.
3. In large mixing bowl, whisk together sugars, flour, salt, baking soda and cinnamon.
4. Add the peanut butter mixture to the dry mixture and beat just until combined.
5. In a small bowl, whisk together the eggs, buttermilk and vanilla. Add this to the flour and peanut butter mixture, and stir just until combined. DO NOT OVERMIX or you will get ruts in your cupcakes, like I did.
6. Fill lined or greased muffin tins 2/3 full, and bake for 13-17 min. at 375°F. For mini-cupcakes, bake for 6-10 min. Cupcakes are done when you can stick a toothpick in and it comes out clean, or if you tap the top of the cupcake and it springs back up.
And now, for the glorious frosting…….
Peanut Butter Frosting
3/4 c. unsalted butter, room temp.
1/2 c. creamy peanut butter
3 1/2 c. powdered sugar
1 T. vanilla
4 T. buttermilk (or more, if needed)
Cream together the butter and the peanut butter. Add the powdered sugar and beat at low speed until incorporated. Add vanilla, then the buttermilk one tablespoon at a time until desired consistency. Beat at high speed until light and fluffy. Frost cooled cupcakes generously.