The cupcake batter is blended with peanut butter and peanut butter chips, and topped with a sweet, creamy peanut butter frosting after baking. A garnish of peanuts and sea salt adds some extra nutty crunch.
This cupcake is the perfect peanut butter trifecta!
Prep time: 15 minutes
Active Cook Time: 35 minutes
Total time: 50 minutes
Yield: 12 cupcakes
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Smooth Operator peanut butter
1/2 stick (4 tablespoons) unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
2/3 cup whole milk
1 cup peanut butter chips (from a 10-ounce bag)
For the Frosting:
1 stick butter, room temperature
1/2 Smooth Operator peanut butter
1 1/2 powdered sugar
Roasted peanuts for garnish (not chopped)
Sea salt for garnish
1. Preheat oven to 350° F. Line 12 muffin tins with paper liners. In a large bowl, whisk together flour, baking powder and salt; set aside.
2. In the bowl of an electric mixer, beat peanut butter, butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, and beat until incorporated. Alternately add flour and milk, beginning and ending with flour. Stir in peanut butter chips. Use about a 1/3 cup dry measure to scoop batter into prepared tins. Bake cupcakes 34 to 36 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool cupcakes in tins 5 minutes; remove cupcakes and transfer to a wire rack to cool completely.
3. While cupcakes cool, make frosting: In the bowl of an electric mixer, combine butter and peanut butter and beat to combine. Gradually add sugar until combined; beat until fluffy, about 1 to 2 minutes. Pipe or spread cupcakes with frosting; top with nuts and sea salt, if desired.