Peanut Butter Cupcakes

Peanut Butter Cupcakes

Cupcakes:
85g (6 tbsp/3/4 cup) butter, room temperature
225g (1 cup) white sugar
83g (1/3 cup) peanut butter
2 large eggs, room temperature
1 tsp salt
120ml (1/2 cup) buttermilk, room temperature
220g (1 3/4 cup) flour
2 tsp baking powder

Frosting:
375g (3 cups) powdered sugar
250g (1 cup) peanut butter
1/2 tsp salt
113g (1/2 cup) butter, room temperature
5 tbsp heavy cream, room temperature

1) Preheat oven to 180C / 350F. Line a cupcake tin with cupcake liners (you will need 16).

2) In a large bowl, beat together butter, peanut butter and white sugar until light and fluffy. Add eggs and beat until very smooth. 

3) In another bowl, combine together flour, baking powder and salt. 

4) Beat (on low speed) one third of the flour mixture into the butter mixture. Beat until smooth. Add half of the buttermilk and beat until incorporated. Repeat this step one more time, adding one third of the flour mixture and the remaining buttermilk. End with the remaining flour mixture and beat just until incorporated.

5) Divide the batter among 16 cupcake cups. Bake for 17 minutes or until slightly golden around the edges. Remove from the oven and let cool until completely cooled before frosting.

6) To make the frosting, Beat together powdered sugar, peanut butter, salt and butter. Add heavy cream (try adding 4 tablespoons, it might be enough to achieve the desired consistency). Continue beating for about 5 minutes or until the frosting is smooth and fluffy. Frost the cooled cupcakes and enjoy.

Recipe by collecting memories