Peanut Butter Cupcakes

What to Do

This recipe makes cupcakes that really have that strong peanut butter flavor. The texture is a tad crumbly, but a sticky filling helps that. I recommend the chocolate ganache from the golden vanilla cupcakes recipe or peanut butter frosting, which can be found below.

  1. Preheat the oven to 355 degrees Fahrenheit. Place cupcake liners into the cupcake pan or just spray the pan with a non-stick spray. I recommend Pam Baking spray.
  2. In a large bowl, beat together the butter, peanut butter and brown sugar with an electric mixer on medium speed until the batter is fluffy. If you do not have an electric mixer, use a large fork or a whisk.
  3. Add the eggs. Beat well. Mix in the vanilla.
  4. In a separate bowl combine the flour, baking powder and salt.
  5. Add the dry ingredients to creamed mixture, alternating with the milk. Add some dry mixture, mix, add a splash of milk, mix and repeat.
  6. Fill the cupcake liners 1/2 to 3/4 full. Bake for 15-20 minutes or until a fork inserted in the center of cupcakes comes out clean.

This recipe is from Krystina Castella's cookbook, Crazy About Cupcakes, with alterations based on my own experience.