Peanut Butter Cookie Cupcakes
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
30 cupcakes
ingredients
- 414.03 ml all-purpose flour
- 3.69 ml baking powder
- 2.46 ml salt
- 1.23 ml baking soda
- 177.44 ml unsalted butter, softened
- 315.37 ml sugar
- 157.80 ml creamy peanut butter
- 3 large eggs
- 2.46 ml pure vanilla extract
- 118.29 ml sour cream
-
Frosting
- 340.19 g cream cheese, room temperature
- 354.88 ml confectioners' sugar, plus more
- confectioners' sugar, for decorating
- 44.37 ml unsalted butter, softened
- 354.88 ml creamy peanut butter
directions
- Preheat oven to 375°. Line 3 standard 12-cup muffin tins with paper liners.
- Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
- Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
- Make the frosting: Put cream cheese, confectioners’ sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
- Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners’ sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
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RECIPE SUBMITTED BY
Marla Swoffer
Novato, California