Peanut Butter Cupcakes
Tender, supersoft peanut butter cupcakes made in one bowl topped with a chocolate peanut butter icing.
Servings 12 cupcakes
Ingredients
Peanut Butter Cupcakes
- 113 g or ½ cup butter softened
- 57 g or ¼ cup creamy peanut butter
- 150 g or ¾ cups brown sugar
- 1 large egg plus 1 egg yolk
- 112 g or ½ cup buttermilk
- 60 g or ¼ cup water
- 1 ¼ cups or 150g cake flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
Chocolate Peanut Butter Icing
- 1 cup powdered sugar preferably made with tapioca starch
- ¼ cup dutch process cocoa
- Pinch fine sea salt
- 1 tablespoon peanut butter it’s fine to eyeball this
- Dash of pure vanilla extract
- ¼ cup milk more or less as needed to make a thick but pourable icing
Instructions
- Preheat the oven to 375 F. Line one cupcake tin with 12 liners.
- In a bowl, beat together the butter and sugar until light and fluffy adding the salt and vanilla as you do.
- Add the peanut butter, egg yolk and egg and beat to combine.
- Add the buttermilk and water and beat. Then sift the cake flour over the batter and add the baking powder and soda. Beat to *just* combine.
- Scoop into muffin pan, dividing equally (each cup should be about ¾ filled).
- Bake for about 18 minutes - checking at 15 for doneness by pressing the top to see if it springs back.
- Let the cupcakes cool completely then make the icing by whisking together all the ingredients in a bowl. Spoon icing on top of the cooled cupcakes, using the back of the spoon to cover the dome. Add chopped up pb cups if desired.