Double Peanut Butter Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1/2 cup vegetable oil or canola
02 -
1 cup light brown sugar
03 -
2 large eggs, room temperature
04 -
2 tsp vanilla extract
05 -
1/2 cup peanut butter (not natural, homemade or whipped)
06 -
1 1/3 cup all purpose flour
07 -
1/2 tsp baking soda
08 -
1/4 tsp salt
09 -
1/2 cup milk, room temperature
10 -
1/4 cup sour cream, room temperature
→ For the Frosting
11 -
1 cup unsalted butter, softened
12 -
3/4 cup peanut butter (not natural, homemade or whipped)
13 -
3 cups powdered sugar, sifted
14 -
1 teaspoon vanilla extract
15 -
2-3 tablespoon cream or milk
16 -
Peanut butter candies for decoration (optional)
# Instructions:
01 -
Preheat the oven to 350F degrees. Line 2 muffin tins with muffin papers (you'll end up with about 16-18 cupcakes total)
02 -
In a large bowl beat together the oil, sugar, eggs, and vanilla. Beat in the peanut butter, ensuring there are no lumps of brown sugar
03 -
In a separate bowl, whisk together the flour, baking soda and salt
04 -
In a liquid measuring cup, gently whisk together the sour cream and milk with a fork
05 -
Carefully whisk about 1/2 of the flour mixture into the peanut butter mixture, followed by about 1/2 of the sour cream and milk mixture. Repeat until everything is mixed together. Do this step by hand to avoid over mixing
06 -
Spoon batter into the prepared cupcake liners filling each about 2/3 to 3/4 full. You should end up with about 16 cupcakes total
07 -
Bake for 20-24 minutes, or until an inserted toothpick comes out clean
08 -
In a large bowl beat the butter until fluffy. Then beat in the peanut butter until smooth
09 -
Add in the vanilla extract and 2 cups powdered sugar. Beat together on low speed until combined
10 -
Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached
11 -
Frost cupcakes with a knife or piping bag (using a 1M tip if desired) and decorate with peanut butter candies if using
# Notes:
01 -
Use smooth, American-style peanut butter with stabilizers (like Jiffy or Skippy)
02 -
Room temperature ingredients blend better for a smoother batter
03 -
Mix by hand when combining wet and dry ingredients to avoid tough cupcakes
04 -
Stores at room temperature 2-3 days or refrigerated 3-4 days