Peanutty Cupcakes and Frosting |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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For the peanut butter lover! Instead of chopping the nuts for garnish I also like to place a whole peanut in the center which makes for a nice presentation. Ingredients:
1 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup creamy peanut butter |
1/2 cup unsalted butter, softened |
1 1/4 cups sugar |
2 eggs |
3/4 cup milk |
1 teaspoon vanilla extract |
1/2 cup creamy peanut butter |
1/4 cup unsalted butter, softened |
2 1/2 cups confectioners' sugar |
1/3 cup milk |
1/3 cup dry roasted peanuts, chopped |
Directions:
1. Heat oven to 350 degrees. Line two standard cupcake pans with foil or paper liners.
2. In medium bowl whisk flour baking powder and salt. Set aside.
3. In a large bowl, with an electric mixer, beat together peanut butter and butter until smooth. Add sugar gradually; beat until thoroughly combined and mixture is light tan in color; about three minutes.
4. Add eggs one at a time beating well after each addition.
5. Add the flour mixture alternating with the milk. Stir in vanilla extract.
6. Divide batter evenly among prepared cups, about a heaping 1/4 cup each.
7. Bake at 350 for 25-27 minutes or until lightly browned on top. Let cool completely on wire racks.
8. In a medium bowl beat peanut butter and butter until smooth. Add half of confectioners' sugar, alternating with the milk. Beat until smooth and spread over cupcakes.
9. Garnish with chopped peanuts.
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