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peanut butter cupcakes

Delicious peanut butter cupcakes topped with marshmallow frosting and crushed peanuts.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups granulated sugar
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 0.5 cup light sour cream
  • 2.5 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1.25 cups milk
  • 1.5 cups unsalted butter
  • 1 cup creamy peanut butter
  • 5.5 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon pure vanilla extract
  • 1 7-ounce jar marshmallow crème
  • 2 7-ounce jars marshmallow crème
  • 2 cups chopped peanuts

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Line a cupcake pan with liners.
  2. In a large mixing bowl, combine sugar, oil, eggs, and vanilla. Beat until smooth.
  3. Mix in sour cream until well incorporated.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add dry ingredients and milk alternately to wet mixture, mixing gently.
  6. Fill cupcake liners 2/3 full with batter.
  7. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  8. Make frosting: Whip butter and peanut butter until light. Gradually add powdered sugar, alternately adding heavy cream and vanilla, until smooth. Mix in marshmallow crème.
  9. Remove cupcake centers and fill with marshmallow crème. Frost with peanut butter frosting. Top with chopped peanuts.

Notes

For best results, store cupcakes in an airtight container for up to 2 days.