Peanut Butter Cupcakes with Creamy Peanut Butter Frosting
Adapted from Martha Stewart's Cupcakes
Makes 18 to 20 cupcakes
- 1-3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1-1/3 cups sugar
- 2/3 cup natural, creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon pure vanilla extract
- 3/4 cup coarsely chopped salted roasted peanuts
- 1 recipe for Peanut Butter Frosting
Step 1: Preheat oven to 375 degrees F. Line standard muffin tins with paper liners.
Step 2: Whisk together flour, baking soda, baking powder, and salt.
Step 3: With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy (cream up to 5 minutes). Reduce speed to low.
Step 4: Mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla.
Step 5: Gradually add flour mixture, beat until just combined. Mix in sour cream and peanuts.
Step 6: Divide batter evenly among lined cups, filing each three-quarters full.
Step 7: Bake, rotating tins halfway through, until golden and a cake tester inserted in the centers comes out clean, about 22 minutes.
Step 8: Transfer tins to wire racks to cool completely before removing cupcakes. Once cupcakes are cool, frost tops with peanut butter frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.