Peanut Butter Cupcakes

Peanut Butter Cupcakes
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: Makes 16 standard cupcakes or 12 large
  • Cupcakes:
  • 55g butter or margarine, softened
  • 225g brown sugar, soft
  • 115g crunchy peanut butter
  • 2 eggs, lightly beaten
  • 1tsp vanilla extract
  • 225g plain flour
  • 2tsp baking powder
  • 100ml milk
  • -----------
  • Frosting:
  • 200g cream cheese, soft
  • 25g butter
  • 225g icing sugar
  1. Cupcake Directions:
  2. Preheat oven to 180oC. Put paper cases into muffin trays.
  3. Beat together the butter, sugar and peanut butter for 1-2 minutes, or until well combined. Gradually add the eggs, beating well after each one, then add in the vanilla.
  4. Sift the flour and baking powder together. Fold them into the mixture with a metal spoon, alternate with adding the milk. Spoon the mixture into the cases.
  5. *I use an ice-cream scoop, jug or piping bag to fill paper cases.
  6. Bake for 25 minutes or until well risen or golden brown.
  7. ------------
  8. Frosting Directions:
  9. Using an electric mixer, beat together butter and cream cheese until smooth. Sift in the icing sugar and continue beating until well combined.
  10. Ice the cupcakes once they have completely cooled. Store in an airtight container in the fridge.
  11. *You can make a peanut butter frosting or a choch-fudge one if you want them to be super-indulgent. Top them with a dollop of jam, sprinkle of nuts, peanut brittle shards or the ultimate Reece's Peanut Butter Cups.....YUM!


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