Cupcakes & Muffins, Recipes

Sweet ‘n Salty: Peanut Butter Cupcakes

November 17, 2014

Since I’ve witnessed that Americans put peanut butter in and on basically everything from M&M’s, Snicker bars and sandwiches – I just had to go with that. I’m typically not that big of an Oreo fan and the usual sweet cream filling is just a little too sweet for my taste , but when I’ve tried Peanut Butter Oreos at a Halloween Party a few weeks back for the first time, I couldn’t help but defending my seat next to the cookie box. The combination of sweet and salty is surprisingly good and especially for the ones thinking that cupcakes are too sugary, this recipe is definitely worth trying out.


Peanut Butter Cupcakes with Cream Cheese Frosting

yields about 12 cupcakes
1 1/4 cup (150g) flour
1tsp baking powder
1 pinch of salt
2/3 cup (165g) peanut butter 
1/2 cup (115g) soft butter
3/4 cup (150g) sugar
2 eggs
1tsp vanilla extract
1/3 cup (80ml) milk
8oz (225g) cream cheese
1/4 cup (60g) soft butter
1 cups (100g) icing sugar
1tsp vanilla extract
1. preheat oven to 350°F (180°C) and put paper liners into muffin tin
2. in one (smaller) bowl, mix together flour, salt and baking powder
3. in another bowl, beat peanut butter, butter and sugar until batter is smooth and fluffy
4. beat in one egg at a time and add vanilla extract
5. then alternately add a bite of the flour mixture and milk to the rest and mix until everything is combined
6. fill 2/3 of paper liners with dough and bake for about 15-20 minutes (there still need to be a few crumbs on a toothpick!)
7. whilst cupcakes are in the oven, prepare frosting
8. mix cream cheese and butter and beat until it’s creamy
9. add vanilla extract and then gradually stir in icing sugar
10. frosting can be best piped when it’s refrigerated before
11. to decorate, fill piping bag with frosting and start piping from the outside to the inside on the cold cupcakes
12. Enjoy! 

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