Close
Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| salted butter: 3 Tbl |
| vanilla extract: 1/2 tsp |
| eggs: 1 |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| smooth peanut butter: 1/4 cup |
| 2% milk: 1/2 cup |
| light brown sugar (packed): 3/4 cup |
| powdered sugar (unsifted): 3/4 cup |
| cream of tartar: 1/4 tsp |
| water: 1/4 cup (boiling) |
| vanilla extract: 1/2 tsp |
| eggs: 1 (white) |
Peanut Buttery Cupcakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Beat all ingredients in large bowl, electric mixer is best.
- Beat until thick enough to spread.
- It usually takes approximately 10 minutes.
- Heat oven to 375°F.
- Grease cupcake tins, or line with paper cups.
- Sift together flour, salt, and baking powder.
- Cream the butter and peanut butter until soft and fluffy.
- Add vanilla extract, then beat in the egg.
- Cream the sugar into mixture, a little at a time.
- Blend until smooth and light.
- Add approximately one third of flour mixture.
- Stir blending well.
- Add in half of milk, another 3rd of the flour, the rest of milk, and then flour.
- Beat well as adding.
- Spoon the batter into the tins/cups.
- Bake approximately 20 minutes.
- Let cool well before frosting!