Peanut Butter Cupcakes
Peanut butter was first introduced at the St. Louis World’s Fair in 1904 and became popular in the United States soon after.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Peanut Butter Cupcakes
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
In a medium bowl, whisk together the flour, baking powder, and salt.
-
In a separate large bowl, cream together the butter, granulated sugar, and peanut butter until light and fluffy.
-
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Fold in the chopped peanut butter cups.
-
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
-
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let cool in the pan for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
-
In a small bowl, whisk together the powdered sugar and milk to make the frosting. If desired, pipe or spread the frosting onto the cooled cupcakes.
-
Garnish with mini peanut butter cups, if desired.
-
Enjoy your delicious Peanut Butter Cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 35g12%
- Sugars 22g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
