Peanut Butter Cupcakes

Peanut butter cupcakes for the peanut butter lover's soul. This is my first cupcake ever, and  about the only decent stuff I made before Christmas.

I used Skippy's chunky peanut butter, so the cupcake is full of chunky peanuts.Since I don't have any brown sugar at hand, I substituted it with normal sugar, which I think contributes to the paleness of the cupcakes.
Peanut Butter Cupcakes

145 grams brown sugar
30 grams butter
130 grams peanut butter
1 egg
180ml milk
3ml vanilla extract
155 grams all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar (1 teaspoon lemon juice)
A pinch of salt

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
  2. In a large bowl, mix together the brown sugar, shortening 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.
  3. 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.


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