Peanut Butter Cupcakes

Peanut Butter Cupcakes Author: Canadian Living Credits: Peanut Butter Cupcakes

 If you want to use regular peanut butter, reduce butter by 1 tbsp (15 mL) and sugar by 2 tbsp (30 mL). 

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2010

Ingredients

  • 1/3 cup butter softened
  • 3/4 cups granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup natural peanut butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1/2 cup milk
Chocolate Glaze:
  • 1/3 cup whipping cream
  • 3 oz bittersweet chocolate chopped
  • 1 tablespoon butter
  • 1/2 cup whole unsalted peanut chopped (optional)

Method

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Beat in peanut butter.

Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into greased or paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester comes out clean, 20 to 25 minutes. Let cool in pan on rack.

Chocolate Glaze: In saucepan, heat cream until boiling; pour over chocolate and butter in bowl and whisk until smooth. Let cool for 5 minutes. Dip cupcake tops into chocolate mixture; return to rack. Sprinkle with peanuts (if using); let stand until set.

Nutritional facts Per cupcake: about

  • Sodium 107 mg
  • Protein 4 g
  • Calories 255.0
  • Total fat 15 g
  • Potassium 40 mg
  • Cholesterol 41 mg
  • Saturated fat 8 g
  • Total carbohydrate 27 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peanut Butter Cupcakes

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