Peanut Butter Cookie Cupcakes
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- Yield Makes about 2 1/2 dozen
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Ingredients
- FOR THE CUPCAKES
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2/3 cup natural, creamy peanut butter
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream
- FOR THE FROSTING
- 12 ounces cream cheese, room temperature
- 1 1/2 cups confectioners' sugar, plus more for decorating
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups creamy peanut butter
Directions
- Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
- Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
- Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
- Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
- Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
Great and simple recipe! See how mine turned out! I love Martha. http://aplestoaples.blogspot.com/2013/02/all-american-treat.html
I LOVE THESE! this is a definite must for peanut butter lovers! I recommend piping a little ganache into the center of the cupcake before the peanut butter frosting. And I piped the peanut butter frosting onto the cupcakes as well. Also, these are much better right out of the fridge, so chill the cupcakes until ready to eat. I followed the recipe to a T. and it was perfect! have eaten 4 already today!
added mini chocolate chips and my family said this made the recipe - as i didn't use frosting. baked in mini cupcake tin, just reducing baking temp.
These were soo good. I added chocolate chips and made minis. Only use about 1 to 1.5 TBS batter for minis. And check them often!
http://megan-deliciousdishings.blogspot.com/2009/08/mini-peanut-butter-c...
I just finished making these and they turned out pretty good! I think they are great if you are someone who LOVES peanut butter. I think the icing could of used a little less peanut butter in it. The cake wasn't too dry, but if you read the recipe title, these are Peanut Butter COOKIE cupcakes, which they did remind me somewhat of a pb cookie. Make sure to use NATURAL pb too, that works great! And mine only took about 17 minutes to bake and I only got 2 dozen out of the recipe as well.
I was reading the comments and came across the one where instead of cream cheese fluff was used? How did you make frosting with that? It's very sticky?
Everyone says they are so great because they haven't tried making them yet. I followed this recipe to a T as well. I make a LOT of cupcakes and thought only a mini cupcake would cook that fast. I cook everything using my convection setting on the oven so it should have cooked faster. Instead it was 23 minutes! Maybe my oven is off, but not that much! The recipe also only made 2 dozen for me.
My testers (my husband) tried it before putting them in the fridge and loved it.
I followed the recipe to a T. I don't know what everyone finds great about these. The "cupcake" is not that flavorful, and somewhat dry, and the cream cheese in the frosting does not marry well with peanut butter in taste at all. The frosting sticks to the roof of your mouth - everyone said that. I'm thinking that the 12 oz of cream cheese might be a mistake. That's a lot of cream cheese for 1 1/2 c of powdered sugar. Cute idea, but the recipe needs a lot of work. Going into the trash can with this o
emilybanco, loislane1947, 1toffy,
Thanks for answering my unsalted questions! I feel empowered now.
We like these with marshmallow fluff on top for that FlufferNutter taste!
I do a lot of baking and rarely have used unsalted butter. When I did buy it for a recipe I didn't notice any difference at all. Unless you are controlling the salt intake then I dont see the difference.
I have never used unsalted butter in a recipe. We don't buy it, because it's only used for baking. Everything has always come out fine.
Hi, Jesse--The recipes call for unsalted butter and then have you add your own salt because this allows you to control the amount of salt--and, therefore, the overall taste--in the recipe. The amount of salt in salted butter varies from brand to brand, so there's no way to tell how much salt you're using unless you use unsalted butter. Hope this helps!
Unsalted butter -- why? So many of these recipes call for unsalted butter, and then add salt as a separate ingredient. I don't keep unsalted butter in my fridge. What's up?
Any idea how long to bake the cupcakes, as mini's?
Would love to try these using mini-muffin tins !! Has anyone done it this way yet? Also I love the idea using the chocolate.
For the 4th of July, I made PBJ cupcakes using the same concept as the mexican pudding cupcakes - made a [filtered word] in the center and alternated between red raspberry and blueberry jams - I covered the tops with white chocolate frosting, a smear of the jam to bring out the color and a piece of the fresh fruit and laid them on a platter - for extra fun, you can do mini-cupcakes, cover them in white and do a flag layout where the minis rest as "stars" - big hit!
I'm trying these with a chocolate frosting since you can't go wrong with peanut butter and chocolate together, and also with either a strawberry or raspberry frosting a la peanut butter and jelly...
My family loves this recipe! I even converted it into a cake from my birthday party. It was a huge hit!
These sound very good, but I was wondering if buttermilk could be substituted for the sour cream?
These were very dense, but really good! Everyone liked them! I would only put 1.5 tablespoons of batter into each muffin cup, to get them to look like they do here. 3 and they bloomed up like a cupcake. Either way very eatiable!