Peanut Butter Cupcakes
Tender, supersoft peanut butter cupcakes made in one bowl topped with a chocolate peanut butter icing.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 113 g or ½ cup butter (softened)
- 57 g or ¼ cup creamy peanut butter
- 150 g or ¾ cups brown sugar
- 1 large egg plus 1 egg yolk
- 112 g or ½ cup buttermilk
- 60 g or ¼ cup water
- 1 ¼ cups or 150g cake flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 cup powdered sugar (preferably made with tapioca starch)
- ¼ cup dutch process cocoa
- Pinch fine sea salt
- 1 tablespoon peanut butter (it’s fine to eyeball this)
- Dash of pure vanilla extract
- ¼ cup milk (more or less as needed to make a thick but pourable icing)
Instructions
- 1
Preheat the oven to 375 F. Line one cupcake tin with 12 liners.
- 2
In a bowl, beat together the butter and sugar until light and fluffy adding the salt and vanilla as you do.
- 3
Add the peanut butter, egg yolk and egg and beat to combine.
- 4
Add the buttermilk and water and beat. Then sift the cake flour over the batter and add the baking powder and soda. Beat to *just* combine.
- 5
Scoop into muffin pan, dividing equally (each cup should be about ¾ filled).
- 6
Bake for about 18 minutes - checking at 15 for doneness by pressing the top to see if it springs back.
- 7
Let the cupcakes cool completely then make the icing by whisking together all the ingredients in a bowl. Spoon icing on top of the cooled cupcakes, using the back of the spoon to cover the dome. Add chopped up pb cups if desired.