Monday, March 23, 2009


Peanut Butter Cookie Cupcakes

I love these. Couldn't resist posting them. What a great cupcake and true to the title!

1¾ cups all-purpose flour
¾ tsp baking powder
½ tsp salt
¼ tsp baking soda
¾ cup (1½ sticks) unsalted butter, softened
1 1/3 cups granulated sugar
2/3 cup natural, creamy peanut butter
3 large eggs
½ tsp pure vanilla extract
½ cup sour cream

12 ounces cream cheese, at room temperature
1½ cups powdered sugar, plus more for decorating
3 Tbs unsalted butter, softened
1½ cups creamy peanut butter

Preheat oven to 375°F. Line 3 standard 12-cup muffin tins with paper liners.

Prepare cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into bowl of an electric mixer fitted with the paddle attachment (or use a regular mixer). Mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.

Spoon scant 3 Tablespoons of batter into each muffin cup. Bake until pale golden and a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.

Prepare frosting: Put cream cheese, powdered sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium-high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
Spread 1½ Tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in powdered sugar, score each top in a crosshatch pattern.

Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

1 comment:

Sarah Flib said...

I think I'll be trying this recipe this week . . . it sounds divine.