Cupcakes are always something wonderful to serve with how quickly they can disappear. These tender peanut butter cupcakes are light and delectable and maxed with nutty flavor inside as well as in the luscious and creamy peanut butter frosting. If you love the taste of peanut butter, then here is a moist peanutty cupcake recipe from scratch that you’ll want in your collection.
These cupcakes are so easy and a lot less work than you might imagine. Since I use canola oil instead of shortening or butter in the batter, the process is so much simpler. The creaming is just basically mixing all the ingredients together with your electric mixer before loading the cupcake pans. Then you just have to send the cupcakes to the oven and wait for them to bake, which is the hardest part once that yummy aroma starts wafting through your kitchen.
The rich and velvety frosting is a nutty delight with just enough peanut butter without overpowering the cupcakes themselves. Creamy mounds of this frosting on the cupcakes are perfect compliments that give this recipe something special.
I hope that you’ll give my cupcakes a try. I know that you will definitely want to make them over and over again. If do you decide to make my recipe, please share it with your family and friends.
Peanut Butter Cupcakes
1-3/4 cups sifted flour
2 teaspoons of baking powder, leveled
2 large eggs
3/4 cup creamy peanut butter
½ cups of canola oil
1 cup of sugar
3/4 cup of milk
1 teaspoon vanilla
Peanut Butter Frosting
2 cups of confectioners’ sugar
1 tablespoon creamy peanut butter
1/4 cup of butter, softened
1 teaspoon of vanilla
1/8 cups of milk
To Make the Batter:
Cream the eggs, peanut butter, oil, vanilla, and sugar together in your mixing bowl first.
Then alternate the sifted flour, baking powder with the milk until everything is incorporated.
Pour into 12 lined or well-greased cupcake pans. Fill them about three-fourths full.
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated.
Test with a toothpick, slender knife or cake tester to test for doneness.
Frost the cupcakes when cool with peanut butter frosting.
To Make the Frosting:
Mix all the frosting ingredients until creamy and spreadable.
ENJOY!
These tender peanut butter cupcakes are light and delectable and maxed with nutty flavor inside as well as in the luscious and creamy peanut butter frosting.
Course:
Dessert, Snack
Cuisine:
easy cupcake recipe, moist cupcakes, nutty cupcakes, peanut butter cupcakes, peanut butter frosting
Servings: 12
:
-
1-3/4
cups
sifted flour -
2
teaspoons
of baking powder
leveled -
2
large eggs -
3/4
cup
creamy peanut butter -
½
cups
of canola oil -
1
cup
of sugar -
3/4
cup
of milk -
1
teaspoon
vanilla - Peanut Butter Frosting
-
2
cups
of confectioners’ sugar -
1
tablespoon
creamy peanut butter -
1/4
cup
of butter
softened -
1
teaspoon
of vanilla -
1/8
cups
of milk
-
Cream the eggs, peanut butter, oil, vanilla, and sugar together in your mixing bowl first.
-
Then alternate the sifted flour, baking powder with the milk until everything is incorporated.
-
Pour into 12 lined or well-greased cupcake pans. Fill them about three-fourths full.
-
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated.
-
Test with a toothpick, slender knife or cake tester to test for doneness.
-
Frost the cupcakes when cool with peanut butter frosting.
-
Mix all the frosting ingredients until creamy and spreadable.
-
ENJOY!
If you can’t get enough peanut butter, then you should check out my delicious peanut butter bread, crispy peanut butter cookies, peanut butter chocolate chip bars, and awesome peanut butter pie. You can also find more peanut butter related recipes using my search box.
Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!
