I’m not typically a sweets person, I’d much rather indulge in a delicious meal. However, cupcakes are addicting to eat and make. Especially these peanut butter cupcakes. I absolutely love peanut butter, so this is a great recipe for all the peanut butter lovers out there. The filling is amazing and I can literally eat the frosting by the spoon full!
For the Filling-
- 1 cup confectioners sugar
- 3/4 cup creamy peanut butter
- 4 tbsp. unsalted butter, room temperature
- 1/2 tsp. vanilla extract
For the Cake-
- 1 2/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sour cream
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 8 tbsp. unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
For the Frosting-
- 8 oz. cream cheese, room temperature
- 4 tbsp. unsalted butter, softened
- 1/2 cup creamy peanut butter
- 3 1/4 cups confectioners sugar
- 1 cup of frozen whipped topping, thawed.
1. Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
2. Filling: Combine the confectioners sugar, peanut butter, butter, and vanilla extract in a bowl. Beat with an electric mixer on medium until well combined. Roll the mixture into 1 inch balls (at least 24) and set aside on a baking sheet.
3. Cake Batter: Combine flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, sit together sour cream, milk, and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
4. Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until an inserted toothpick comes out cleans. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
5. Frosting: In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, and peanut butter until smooth. Slowly mix in the confectioners sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluggy. Frost cooled cupcakes as desired.
Recipe from: Annie’s Eats
I had a major cupcake blunder…I was being impatient and frosted the cupcakes while they were warm. Lesson to be learned, DO NOT do that!!! The frosting was a melted mess and it didn’t achieve the nice height that it should have. Still delicious nonetheless! Also, I had to add a ton more confectioners sugar for the frosting. I’m not sure why it was so runny, but it definitely was. I would have an extra bag of confectioners sugar on hand just in case. I also used the fat free whipped topping, which could have been the problem. The second time I made these I used just the regular whipped topping and it wasn’t nearly as runny. I still had to add extra confectioner sugar regardless, but not nearly as much as the first time. Additionally, under step 2, I was not able to make 24 balls out of that mixture, I had to make a second batch. Other’s on Annie’s Blog mentioned that the filling ended up melting too much, leaving a hallow space when the cupcakes were done. I actually made my peanut butter balls larger and didn’t seem to have this issue.