These cupcakes are peanut butter through and through! Crunchy peanut butter for the cupcakes for a more chewy consistency, and creamy peanut butter for the frosting.

12 Peanut Butter Cupcakes

Equipment

• Piping Bag
• #849 Tip

Ingredients  

Peanut Butter Cupcakes

• 1 1/3 cups All Purpose Flour
• 3/4 teaspoon Baking Powder
• 1 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/4 cup Sugar
• 1/4 cup Butter
• 1 1/3 cup Brown Sugar
• 2/3 cup Crunchy Peanut Butter
• 3 Eggs
• 2 teaspoons Vanilla Extract
• 1 cup Sour Cream

Peanut Butter Frosting

• 1/2 cup Butter
• 1 cup Creamy Peanut Butter
• 3 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 cup + 2 tablespoons Heavy Cream

Instructions 

Peanut Butter Cupcakes

1. Whisk together all the dry ingredients in a medium sized bowl: All purpose flour, baking powder, salt and baking soda.
2. In a large bowl, mix together butter, granulated sugar and brown sugar. Use a hand mixer on medium speed and mix until fluffy.
3. Add the crunchy peanut butter and mix on low speed.
4. Add one egg at a time and mix.
5. Add the vanilla extract and mix.
6. Add the flour mixture to the wet ingredients. Mix on low speed until combined.
7. Mix in 1 cup of sour cream.
8. Use an ice cream scoop and fill each cupcake cup 2/3 full.
9. Bake until pale golden, about 14 minutes at 350 degrees F or 175 degrees C. Let cool.

Peanut Butter Frosting

1. Using a hand mixer, mix together room temperature butter and and creamy peanut butter. Mix on high speed until light and fluffy.
2. Add powdered sugar, sifted. Add vanilla extract, salt and heavy cream. Mix together until it’s smooth an creamy.
3. Scoop the frosting into a piping bag with a spatula and twist the ending. I use a 849 tip which is a closed star.
4. Make a swirl starting from the outside of the cupcake. Bring it around for one rotation while putting slight pressure on the back. Bring it around again until you reach the center and pull up.