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You are here: Home / Recipes / Dessert / Peanut Butter Cupcakes

Peanut Butter Cupcakes

February 2, 2011 By: Dana1 Comment

I noticed this recipe for Peanut Butter cupcakes on the Liv Life blog and knew my daughters and I had to give these a try.  Being -12c at our house today, it seemed like a perfect opportunity to stay indoors, educate the girls on 1950’s rock ‘n’ roll and celebrate the ooey gooey deliciousness that is peanut butter.

These cupcakes are light and fluffy, similar to a vanilla cupcake, with a smooth, almost subtle peanut butter flavour.  The frosting… well peanut butter and icing sugar speak for themselves.. amazing!  Thanks Becky for sharing this excellent (and extremely kid-friendly recipe)!
Peanut Butter Cupcakes
adapted from Cooking Light

Edie Approved!

Cupcakes:
2/3 cup packed brown sugar
1/4 cup creamy or crunchy peanut butter
3 Tbs butter, softened
1 tsp vanilla extract
1 large egg
1 large egg white
1 cup all purpose flour
1/4 cup spelt flour (may use all purpose)
1 1/4 tsp baking powder
1/4 tsp salt
1/4 cup low fat organic soy milk (may use milk)
Frosting:
1 Tbs butter, softened
1/4 cup granulated sugar
2 Tbs creamy peanut butter
1/4 cup low fat organic soy milk (may use milk)
1 tsp vanilla extract
1 3/4 cup powdered sugar
Preheat oven to 350º.
To prepare cupcakes, beat first four ingredients together until well blended (brown sugar through vanilla), 4 – 5 minutes.  Add the egg and egg white, beating well to combine.  Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour, baking powder, and salt in a small bowl, whisking to combine.  Add the flour mixture to the sugar mixture alternating with the 1/4 cup of milk (or soy milk), beginning and ending with the flour mixture.  Mix just until combined.
Spoon the batter into 10 -12 muffin cups lined with paper liners.  Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan for 10 minutes on a wire rack, then remove from pan and cool completely on a wire rack.
To prepare the frosting, add the butter, granulated sugar and peanut butter to a stand mixer (or use an electric mixer) and beat until sugar crystals have dissolved (about 4 – 5 minutes).  Add the vanilla and the milk and mix until combined.  Add the powdered sugar and beat until the frosting is smooth, adding a bit more if the frosting is too thin.  If the frosting is too thick you may add a teaspoon or two of milk to thin.  Spread or pipe the frosting onto the cupcakes, and celebrate!!

Edie Approved!

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Comments

  1. Kim-Liv Life says

    February 3, 2011 at 3:45 pm

    Yay!!! I’m so happy that you liked the cupcakes!! They are super popular at our house too, and I have similar pictures of my kids when they were little making them. Unfortunately my 14 year old son isn’t so interested in baking anymore, but Liv, my daughter still loves to be in the kitchen!
    Sending you warm wishes!

    Reply

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