My peanut butter cupcakes are carefully designed to be perfectly moist and fluffy. We'll top them off with a swirled chocolate peanut butter icing that is surprisingly easy to make!
Recipe: sugarspunrun.com/peanut-butte...
Ingredients
Peanut Butter Cupcakes
3 cups cake flour (335g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
12 Tablespoons unsalted butter, melted (170g)
¼ cup vegetable or canola oil (60ml)
1 cup creamy peanut butter (260g)
3 large eggs, room temperature preferred
1 Tablespoon vanilla extract
1 cup sour cream (240g)
¼ cup whole milk (60ml)
Peanut Butter & Chocolate Frosting
1 ½ cup unsalted butter, softened (340g)
1 ½ cup creamy peanut butter (390g)
1 ½ teaspoons vanilla extract
½ teaspoon salt
4 cups powdered sugar (500g)
1-3 Tablespoons milk
½ cup natural cocoa powder (50g)
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Instructions
00:00 Introduction
00:21 Preheat oven to 350F (175C) and line two 12-count cupcake tins with paper liners. Set aside.
00:27 In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
01:02 Add melted butter and oil and use an electric mixer to stir until all flour is moistened.
01:37 Stir in peanut butter.
02:05 Add eggs, vanilla extract and sour cream and stir until thoroughly combined.
03:08 Slowly drizzle in milk and stir until completely combined and batter is smooth and uniform.
03:27 Evenly divide batter into prepared cupcake tin.
03:49 Transfer to center rack of 350F (175C) oven (I only bake one tray at a time) and bake for 22-24 minutes or until a toothpick inserted in the center comes out clean or (preferably) with moist crumbs. Cupcake surfaces will crack, the cracks may still appear wet when the cupcakes are finished baking. Do not over-bake or cupcakes will be dry and crumbly.
04:10 Allow cupcakes to cool in pan for 5 minutes before gently, carefully removing to a cooling rack to cool completely before frosting.
Peanut Butter Chocolate Swirled Frosting & Decorating
04:37 Combine butter, peanut butter, vanilla extract and salt and stir until smooth and creamy.
05:20 Gradually add powdered sugar until completely combined. Thin frosting as needed by adding milk, one tablespoon at a time, until smooth and creamy.
06:30 Measure out approximately half of the frosting into a disposable piping bag and set aside.
07:01 Add cocoa powder to remaining half of frosting and stir until completely combined. If needed, thin the frosting with additional milk.
07:33 Transfer chocolate frosting to another piping bag. Snip the ends off both frosting bags and place in an additional piping bag that’s been fitted with a large closed star piping tip (I use Ateco 848) together. Pipe swirled frosting onto cupcakes (note that the first bit you pipe may not be swirled but as both frostings work their way through you’ll get a nice swirl!).
Notes
Peanut butter
I recommend classic creamy peanut butter for this recipe. Natural peanut butter won’t work as well and will negatively alter the texture of both the cupcake and the frosting.
Storing
Store in an airtight container at room temperature for up to 48 hours or in an airtight container in the refrigerator for up to 4 days.
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