These cupcakes were the biggest hit at Saya's cupcake themed 1st birthday party. Anyone who had the opportunity of trying one gave nothing but great reviews, even days later. The only bad part? I never got to hide one for myself. Darn!
Looks like the perfect excuse to make them again. Hopefully Saya isn't allergic to nuts because she will have to try these cupcakes one day too! :)
*Sorry* I don't have a picture of the finished product. I will update when I make these again!
Peanut Butter Cupcakes
TOTAL: 1 - 1.5 hours | MAKES: 24 Cupcakes
Original Recipe: Becky Bakes
Ingredients
Cupcake:
1 stick (1/2 cup) of unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
4 large eggs, separated
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup whole milk
24 chocolate covered peanut butter cups
Frosting:
1 cup butter, softened
1 cup creamy peanut butter
1/4 cup whole milk
1 tsp vanilla extract
6 cups confectioners' sugar
Directions - Cupcake:
1. Preheat oven to 350 degrees. Line 2 12-cup muffin pans with paper liners.
2. In a large bowl, beat peanut butter, brown sugar, sugar, and butter at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition.
3. In a medium bowl, combine flour, salt, and baking powder. Gradually add to butter mixture alternating with the milk, beginning and ending with the flour, beating just until combined after each addition.
4. In a medium bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gently fold beaten egg whites into butter mixture.
5. Spoon batter into prepared muffin cups, fill each 2/3's full. Place 1 chocolate covered peanut butter cup in the center of each muffin cup, pushing down until the edges of the peanut butter cup is even with the cupcake batter.
6. Bake for 15 - 20 minutes or until edges of cupcake are golden brown, let cool in pan for 10 minutes. Remove from pans and cool completely. Spread or pipe peanut butter frosting over cupcakes.
2. In a large bowl, beat peanut butter, brown sugar, sugar, and butter at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition.
3. In a medium bowl, combine flour, salt, and baking powder. Gradually add to butter mixture alternating with the milk, beginning and ending with the flour, beating just until combined after each addition.
4. In a medium bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gently fold beaten egg whites into butter mixture.
5. Spoon batter into prepared muffin cups, fill each 2/3's full. Place 1 chocolate covered peanut butter cup in the center of each muffin cup, pushing down until the edges of the peanut butter cup is even with the cupcake batter.
6. Bake for 15 - 20 minutes or until edges of cupcake are golden brown, let cool in pan for 10 minutes. Remove from pans and cool completely. Spread or pipe peanut butter frosting over cupcakes.
Directions - Frosting:
1. In a large bowl, beat butter and peanut butter at medium speed with a mixer until creamy. Add milk and vanilla beating until combined. Gradually add confectioners' sugar, beating until combined.
ENJOY!
