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peanut butter cupcakes

A moist and fluffy peanut butter cupcake topped with creamy peanut butter frosting, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.25 cups unsalted butter
  • 6 tbsp sugar
  • 6 tbsp brown sugar
  • 6 tbsp creamy peanut butter
  • 0.25 cups sour cream
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 0.5 cups milk

Method
 

Preparation Steps
  1. Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the butter, sugars, and peanut butter until light and fluffy, about 3-4 minutes.
  4. Add sour cream and vanilla extract and mix until combined.
  5. Add egg and egg yolk one at a time, mixing after each addition. Scrape down bowl as needed.
  6. Gradually mix in half of the dry ingredients until mostly incorporated.
  7. Pour in milk and mix until smooth. The batter may look slightly curdled, which is normal.
  8. Add remaining dry ingredients and mix until just combined.
  9. Fill cupcake liners about halfway. Bake for 13-17 minutes or until a toothpick tests clean.
  10. Remove cupcakes and cool on wire rack.

Notes

Use high-quality peanut butter for best flavor. Store cupcakes in an airtight container at room temperature for up to 2 days.