Peanut Butter Cupcakes

These cupcakes are tasty and easy to make. I topped them with chocolate frosting this time, but I have also used a vanilla buttercream and a peanut butter frosting. We made them in class recently. Everyone liked them. If you want to go for a peanut butter and jelly vibe, you can use a piping bag to add jelly or jam to baked cupcakes before frosting. You can also cut some of the cupcake out and spoon in jelly.

Below is the recipe and some frosting recipes you might want to use. Enjoy.

Peanut Butter Cupcakes

1½ c. brown sugar

½ c. butter, softened

1 c. peanut butter

2 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1 pinch salt

Preheat the oven to 350 degrees. Line cupcake pans with paper liners, or grease and flour cups. In a large bowl, mix together the brown sugar, butter and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups, filling half full. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely. Makes 30-36.

I like to frost, then top with fine chopped peanuts. When using chocolate frosting, I sometimes also top with mini chocolate chips.

Easy Chocolate Butter Cream

6 T. butter, softened

1/3 – 3/4 c. cocoa, depending on how dark you want your frosting.

2 2/3 c. powdered sugar

1/3 c. milk

1 t. vanilla

Cream butter. Combine cocoa and sugar. Beat cocoa mixture in alternately with the milk until frosting is spreading consistency. Beat in vanilla. You may need an additional tablespoon of milk. Makes about 2 cups.

Super Fluffy Frosting

1 cup butter

1/2 cup shortening

1 1/2 tablespoons vanilla extract

2 pounds confectioners’ sugar

1/8 teaspoon salt

4 tablespoons water or milk

In a heavy duty mixer combine the shortening, butter or margarine, vanilla and water or milk. Add the sugar and salt, beat until well mixed. Add a tablespoon or two more of water or milk if needed. Turn mixer to the highest speed and beat for 15 minutes.

Fluffy Peanut Butter Frosting

1 cup creamy peanut butter

½ cup butter, softened

2 cups confectioners’ sugar

3 tablespoons milk, or as needed

Beat peanut butter and butter in a medium bowl until creamy and combined.

Gradually blend in sugar; when the mixture thickens, begin incorporating milk, 1 tablespoon at a time, until frosting is thick and spreadable. Beat on high speed until light and fluffy, at least 3 minutes. Scrape down the sides of the bowl with a spatula. Use it to frost a peanut butter cake or cupcakes, pipe it onto chocolate cupcakes, or spread it on cookies or brownies.

Easy Chocolate-Peanut Butter Frosting

12 oz. semi-sweet chocolate chips

1/2 c. peanut butter

Melt both together in microwave and stir until smooth. Spread while warm on bar cookies, brownies or cupcakes. Firms up at it cools.