Peanut Butter Cupcakes

Skippy [BW]'s Note:

Another cupcake recipe taken from Martha Stewart's website. It's a peanut butter cookie in cupcake form.

• Total Time: 38 mins
• Prep Time: 15 mins
• Cook Time: 23 mins

Ingredients:

Serves: 1

Yield: 2.5 dozen

FOR THE CUPCAKES

• 1 ¾ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¾ cup unsalted butter , softened
• 1 1⁄3; cups sugar
• 2⁄3; cup creamy peanut butter , natural
• 3 large eggs
• ½ teaspoon pure vanilla extract
• ½ cup sour cream

FOR THE FROSTING

• 12 ounces cream cheese , room temperature
• 1 ½ cups confectioners' sugar , plus more for decorating
• 3 tablespoons unsalted butter , softened
• 1 ½ cups creamy peanut butter

Directions:

1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
2. 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.
3. 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.
4. 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.
5. 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.