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Cupcakes:
2 tsp. Clabber Girl Baking Powder
2 C. brown sugar, packed
1/4 tsp. Kosher salt
1/2 C. butter (one stick)
Peanut Butter Frosting:
1 C. peanut butter
1 C. creamy peanut butter
2 lg. eggs
1/2 C. unsalted butter, softened
1 1/2 C. whole milk
2 C. powdered sugar, sifted
1 tsp. vanilla extract
3 Tbsp. milk or heavy cream, as needed
2 1/2 C. all-purpose flour
Peanut Butter Candies, optional
For the cupcakes:
Preheat oven to 350° F. Line a muffin pan with paper baking cups.
In a large bowl, combine brown sugar, butter and peanut butter until light and fluffy. Beat in the eggs, one at a time, then stir in vanilla. In a separate bowl, sift flour, baking powder and salt. Add dry ingredients to butter mixture alternately with the milk. Fill paper baking cups 2/3 full with batter.
Bake at 350° F. for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and let cool completely on a wire rack before frosting.
For the frosting:
Place the peanut butter into a medium bowl, and beat with an electric mixer until it turns to light brown. Add in butter and mix until completely whipped and fluffy. Gradually mix in the sifted powdered sugar, add milk or heavy cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Spread frosting on each cupcake after they’ve had a chance to cool. Top with peanut butter candies, if using.
Cupcakes:
2 tsp. Clabber Girl Baking Powder
2 C. brown sugar, packed
1/4 tsp. Kosher salt
1/2 C. butter (one stick)
Peanut Butter Frosting:
1 C. peanut butter
1 C. creamy peanut butter
2 lg. eggs
1/2 C. unsalted butter, softened
1 1/2 C. whole milk
2 C. powdered sugar, sifted
1 tsp. vanilla extract
3 Tbsp. milk or heavy cream, as needed
2 1/2 C. all-purpose flour
Peanut Butter Candies, optional
For the cupcakes:
Preheat oven to 350° F. Line a muffin pan with paper baking cups.
In a large bowl, combine brown sugar, butter and peanut butter until light and fluffy. Beat in the eggs, one at a time, then stir in vanilla. In a separate bowl, sift flour, baking powder and salt. Add dry ingredients to butter mixture alternately with the milk. Fill paper baking cups 2/3 full with batter.
Bake at 350° F. for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and let cool completely on a wire rack before frosting.
For the frosting:
Place the peanut butter into a medium bowl, and beat with an electric mixer until it turns to light brown. Add in butter and mix until completely whipped and fluffy. Gradually mix in the sifted powdered sugar, add milk or heavy cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Spread frosting on each cupcake after they’ve had a chance to cool. Top with peanut butter candies, if using.