This is my second recipe post in a row involving peanut butter… What can I say? I guess I just love peanut butter, too. I never really grew out of being the kid who loved the PB & J sandwich in her lunch box at school… 😋
Peanut butter mini-cupcakes
Makes 36-48 mini-cupcakes
125 g all-purpose flour
1/2 tbsp baking powder
1/2 tsp salt
170 g granulated sugar
2 tbsp vegetable oil
1/2 cup buttermilk
3/4 tsp pure vanilla extract (I used Nielsen Massey)
100 ml peanut butter (I used chunky peanut butter, but you can use creamy if you like)
1 large egg, at room temperature
1 tbsp milk
- Pre-heat oven to 175°C.
- In the bowl of an electric mixer fitted with a paddle attachment, sift together the flour, baking powder, and salt. Add the sugar, vegetable oil, half the buttermilk, and the vanilla extract, then beat at medium speed until just combined.
- Next, add the peanut butter, the egg, and the remaining half of the buttermilk. Beat at medium speed until just combined.
- Finally, add the milk and beat at high speed until well-blended.
- Line 2 mini-muffin pans with baking paper cups (or muffin forms). Fill each cup 2/3-3/4 full with batter. Bake in the pre-heated oven for 10 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in the pans before removing onto wire racks to cool completely.
Peanut butter cream cheese frosting
(Adapted from Wicked Good Kitchen)
42 g unsalted butter, softened
42 g cream cheese, straight from the refrigerator
48 g + 1 tbsp creamy peanut butter
1/2 tsp pure vanilla extract
105 g powdered (confectioner’s) sugar
pinch of salt (optional)
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter at medium speed until smooth and creamy. (This might take time, so patience is required)
- Add the cream cheese, peanut butter and vanilla. Beat until well-blended, then gradually increase the speed to «high», and continue beating until light and fluffy. Scrape down the sides of the bowl with a rubber spatula when necessary.
- Turn the speed to «low», then gradually add the powdered sugar. Beat until thoroughly combined.
- Set the mixer speed back to «high», and beat until thoroughly combined and smooth.
- Taste the mixture. If it has become too sweet, add the salt and beat until completely combined.
- Spoon the finished frosting into piping bags (if using immediately), or store in suitable containers for later use.
- Make a hole in the center of each cupcake. Fill the hole with jam or jelly of your choice (I used store-bought strawberry jam since we are out of the home-made ones). Optional: plug the filled hole with the cupcake part you removed to make the hole.
- Frost each (completely cooled) cupcake with the prepared cream cheese frosting. You can use a piping bag, or you can simply spread the frosting on top—works either way.