peanut butter cupcakes

peanut butter cupcakes

Perfect rainy day baking recipe for you and your toddler, Abel helped me whip these up (sort of…) and they are sooo good! I had to stop myself eating them all! I hope you enjoy them 🙂

peanut butter cupcakes
Write a review
  1. 55g butter, softened
  2. 225g soft brown sugar
  3. 115g crunchy peanut butter
  4. 2 eggs, lightly beaten
  5. 1 tsp vanilla extract
  6. 225g plain flour
  7. 2 tsp baking powder
  8. 100ml milk
  10. 200g full fat soft cream cheese
  11. 25g butter, softened
  12. 225g icing sugar
  1. Preheat oven to 180°C and put about 15 paper cases into muffin hole tins.
  2. Place the butter, sugar and peanut butter in a bowl and beat together until well mixed.
  3. Gradually beat in the eggs then add the vanilla extract.
  4. Sift in the flour and baking powder and fold into the mixture, alternating with the milk.
  5. Spoon the mixture into the cases.
  6. Bake in a the oven for 25 minutes or until risen and golden, if unsure put a knife in and if it comes out clean they are ready.
  7. Transfer to a wire rack to cool completely.
  8. For the frosting place the cream cheese and butter in a bowl and beat together until smooth. Sift in the icing sugar and beat together until well mixed then spoon onto the cupcakes.
  1. I added some cinnamon to the frosting too - yum!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar