Wednesday, August 12, 2009

Frosted Peanut Butter Cupcakes

I made these cupcakes weeks ago, but then I got all tangled up and crazy about muffins and I forgot about them. And they really don't deserve to be forgotten.

They remind me of carrot cake. Except that they're made with peanut butter. And no carrots at all. Maybe it was just the frosting that reminded me of carrot cake. Maybe carrot cake is way freaking off and you should just forget I ever made the comparison. Thank you.

I very much enjoyed these cupcakes. And I very much enjoyed the frosting. I wanted to use it to frost more than just cupcakes. I'm a tad obsessed, in case you couldn't tell. But is there anything better than cream cheese frosting? I think not. Well, maybe homemade whipped cream.

So, make these cupcakes and forget I ever decided to write this at nearly ten o'clock at night after having been up since five a.m. My "box of chocolates" schedule has started. And it makes me want to cry a little. No, a lot.

Now, I have to go to bed. I have a hot, messy date with 5 a.m. again tomorrow morning, but first? I'm going to have a bowl of fat-free chocolate ice cream and watch a Top Model rerun. And I don't care what you think. (Yes, I do.)

Oh, and whatever you do, do NOT over-bake these cupcakes! I mean, you don't want to over-bake anything, but... you know. And, by "you know" I mean I have absolutely no idea how to finish that sentence.

I think, after eighteen million muffin tries, I'm finally learning how to take things out of the oven when they're done. (Where this fear of under-baking came from, I'm not sure. But, sadly, this means I usually cook everything to brick-like consistency. Brick-like cupcakes? Not so good.)

Frosted Peanut Butter Cupcakes

4 tablespoons butter, softened
1 1/8 cups light brown sugar
1/3 cup crunchy peanut butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup milk

1 cup cream cheese
2 tablespoons butter, softened
2 cups confectioners' sugar

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

Put the butter, sugar, and peanut butter in a bowl and beat together for 1-2 minutes, or until well mixed. Gradually add the eggs, beating well after each addition, then add the vanilla. Sift in the flour and baking powder and then, using a metal spoon, fold them into the mixture, alternating with the milk. Spoon the batter into the paper liners.

Bake the cupcakes in the preheated oven for 25 minutes, or until well risen and golden brown. Transfer to a wire rack and let cool.

To make the frosting, put the cream cheese and butter in a large bowl and using an electric hand whisk, beat together until smooth. Sift the confectioners' sugar into the mixture, then beat together until well mixed.

When the cupcakes are cold, spread the frosting on top of each cupcake, swirling it with a round-bladed knife. Store the cupcakes in the refrigerator until ready to serve.

(You can go here for a printer-friendly version of the recipe.)


  1. I'm a peanut butter addict so I'm wishing I had one of these for breakfast right about now! They look divine!

  2. No, there is nothing better than cream cheese frosting. It may be the most delicious, delectable, most mouth-watering taste on the planet. OK, I just reminded myself of the fish tacos I had in LA that curled my toes and crossed my eyes with their incredible let's just say that cream cheese frosting is definitely in the top 5, mmm-k? Without the frosting, I wouldn't come within 5 feet of peanut butter cupcakes. Sorry, Stephanie, you know I love you with a passion unfettered, but yuck. Anyway... sometimes "you know" says it all. Y'know?

  3. I'm not crazy about peanut butter, but I would surely eat the frosting. Right out of the bowl would be fine! Oh, and the bokeh on that last shot makes me want to jump for joy! Love it!

  4. Thanks, Sara! I kinda wish I'd had one for breakfast, too. Or just any ol' time as a matter of fact. Violet, it's okay. I completely understand. I wouldn't come within five feet of fish tacos, even if they did make my eyes cross. But, actually, if I'm being honest... that's more because I'm allergic, not because I don't like them. (Sob.)Gayle, the bokeh totally made me think of you! I wish I could make all my pictures have that spectacular effect!

  5. Peanut butter cupcakes...since I love peanut butter, these I have got to try! Thanks for the recipe.

  6. These look as gorgeous as I've come to expect from you. I'm curious, how would they be with chocolate frosting? I love cream cheese frosting but I'm stumped by combining it with PB - however, now that I think about it...what isn't good with cream cheese frosting? Maybe salami - maybe.

  7. "but... you know" ... "Brick-like cupcakes" ...Only you can make a recipe sound so damn funny. *whispering* I don't like cream cheese frosting *runs away screaming*

  8. These are so pretty! I think you should keep cupcakes around just for early morning work days!

  9. Hubby loves loves peanut butter. I tend to over cook everything. I didn't cook chicken enough twice - luckily I was cooking for just me! I will try these soon!!

  10. Peanut butter anything is my favorite. These look delicious...and I love that you didn't "over ice."I also hope you are doing well.

  11. I came here via Gayle's blog. She mentioned a few of us but the moment I read the words, "peanut butter" well I was sold!! Your photos are divine so I know the cupcakes must also be every bit as divine. I'm going to try them tomorrow -- no kidding!

  12. Gayle is a good promo for you!! I am a peanut butter-aholic! So let me just say yum! (I'm pretty sure mine aren't going to look as picture perfect as yours, but I'm sure they will taste the same anyway.)Just for the record... what bad TV are you a fan of???

  13. hello. my cousin's bday is in a month and he requested peanut butter cake with chocolate frosting. but he's a lac'tard, shouldn't consume dairy. your recipe calls for 1/3 cup milk. can something else be substituted for it? (but he's ok with butter...)

  14. Angry Asian, I wish I could be more helpful, but the only thing I can think of is to try soy milk or alternative as a substitute. Good luck!