Pad Thai Cupcakes Recipe

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Pad Thai Cupcakes
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  1. In a large bowl, cream the peanut butter, butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda and cayenne; add to the creamed mixture alternately with sour cream, beating well after each addition.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, cream peanut butter and cream cheese until light and fluffy. Gradually beat in the cream, confectioners' sugar and salt. Frost cupcakes. Sprinkle with peanuts, cilantro and pepper flakes. Yield: 1-1/2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 520.29 Kcal (2178 kJ)
Calories from fat 225.17 Kcal
% Daily Value*
Total Fat 25.02g 38%
Cholesterol 68.25mg 23%
Sodium 256.43mg 11%
Potassium 274.39mg 6%
Total Carbs 62.65g 21%
Sugars 15.14g 61%
Dietary Fiber 1.5g 6%
Protein 11.88g 24%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.7mg 4%
Calcium 55.4mg 6%
Amount Per 100 g
Calories 330.12 Kcal (1382 kJ)
Calories from fat 142.87 Kcal
% Daily Value*
Total Fat 15.87g 38%
Cholesterol 43.3mg 23%
Sodium 162.7mg 11%
Potassium 174.1mg 6%
Total Carbs 39.75g 21%
Sugars 9.61g 61%
Dietary Fiber 0.95g 6%
Protein 7.53g 24%
Vitamin C 0.1mg 0%
Iron 0.5mg 4%
Calcium 35.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
  • 14

Good Points

  • saturated fat free

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