I love peanut butter and I love cupcakes; put them together and we got one happy momma! These Peanut Butter cupcakes are so creamy and rich, they are good without the frosting, but who wants to omit the frosting, right? There is no question these are peanut butter cupcakes. You can smell the peanut butter when you walk past these little guys.
Want to kick it up a notch and turn these in to peanut butter and jelly cupcakes, no problem! I like to use my handy decorating tip from Wiltons, fill my pastry bag with jelly and squeeze in to each cupcake. Whether you like your grape or strawberry jelly with your PB&J’s, use what you enjoy and they come out great! If you don’t have a pastry bag and tip, using a knife cut a small round whole out of the top and add your filling. Replace the top and frost. I usually don’t recommend that method as if you got someone that likes to eat their frosting separate from the cake (like myself at times) you see the cut out. Also, sometimes once you take it off, it never seems to go back on perfectly. If you get a pastry bag and tip you just make a little whole on the top and its not as noticeable and doesn’t make the top lopsided.
These would be great for bake sales or just for your family but I wouldn’t recommend these for school as you don’t want a child to have one of these that may have a peanut allergy.
Check out the delicious Homemade Peanut Butter recipe from Bake Your Day. I bet using homemade peanut butter with these cupcakes would be fantastic!
Peanut Butter Cupcakes
Makes 12 cupcakes
¼ cup unsalted butter ( ½ stick)
¾ cup creamy peanut butter
½ cup sugar
¼ teaspoon vanilla
1 ¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
⅔ cup whole milk
Preheat oven to 350 degrees.
Using an electric mixer combine butter, peanut butter and sugar until creamy. Add in egg and vanilla and continue to mix until combined.
Sift together flour, baking powder and salt. Gradually add to peanut butter mixer, alternating with milk on low speed until all combined and batter is creamy.
Spoon in to lined cupcake tray ⅔ full. Bake for 20 minutes until tester comes out clean.
Cool on wire racks.
1 cup unsalted butter, softened
3 teaspoons vanilla extract
4 cups confectioners sugar
4 tablespoons whole milk
Cream butter with an electric mixer until light and fluffy. Slowly add in confectioners sugar until all is combined and blended. Stir in vanilla extract, and milk until frosting is creamy.
Fill pastry bag and pipe on cupcakes or frost as desired.