Friday, May 11, 2012


Peanut Butter Cupcakes with Chocolate Cheesecake Frosting
It’s a darn good thing this recipe only makes 12 cupcakes! It’s even better (for my waistline) that I made them as a “thank you” for my neighbor, and gave him half! I love the texture of these cupcakes. They are not light and airy like you’d get from a box. No, these are slightly dense and have the best chewy top; kind of like a peanut butter cookie sitting on top. The frosting is good enough to eat by itself, but I can’t wait to try them with strawberry jam frosting and maybe even add some banana to the cupcake!

Peanut Butter Cupcakes                     12 cupcakes
Recipe from How Sweet It Is

1/4 C. butter, softened
1/2 C. creamy peanut butter
1 C. sugar
2 eggs
2 tsp. vanilla
1 1/2 C. all purpose flour
1 1/4 tsp. baking powder
1/3 C. milk
3/4 C. peanut butter chips (or combo of peanut butter chips & chocolate chips)

Preheat oven to 350 F. 

Cream butter and peanut butter until smooth. Add sugar and eggs and beat until fluffy. Add vanilla and mix for another minute. 

Combine dry ingredients in another bowl. Add half the dry ingredients to the peanut butter mixture and mix just until incorporated. Add milk. Once mixed, add rest of dry ingredients. Fold in peanut butter chips.

Divide batter equally between 12 cupcake tins. Bake 20 minutes, or until cake tester comes out almost clean. Cool and frost. 

Chocolate Cheesecake Frosting

1/4 C. butter, softened
4 oz. cream cheese, softened
1 1/2 tsp. vanilla 
2 C. powdered sugar
1/4 C. cocoa powder
Few tsp. milk, if needed
chopped, salted peanuts, if desired

Cream butter and cream cheese together until smooth. Add vanilla. With the mixer on low speed, gradually add powdered sugar 1/2 C. at a time, and add cocoa, increasing speed as mixing. If frosting is too thick, add milk to thin. Frost cooled cupcakes and sprinkle with chopped salted peanuts, if desired. 

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