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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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Peanut butter lovers can double their pleasure with these tender treats from Ruth Hutson. The Westfield, Indiana baker uses the popular ingredient in the cupcakes as well as their creamy homemade frosting. Ingredients:
1/3 cup butter, softened |
1/2 cup peanut butter |
1-1/4 cups packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
3/4 cup 2% milk |
frosting: |
1/3 cup peanut butter |
2 cups confectioners' sugar |
2 teaspoons honey |
1 teaspoon vanilla extract |
3 to 4 tablespoons 2% milk |
Directions:
1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 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. For frosting, in a small bowl, cream peanut butter and sugar until light and fluffy. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes. Yield: about 1-1/2 dozen.
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