Peanut Butter Cupcakes

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These homemade Peanut Butter Cupcakes are the perfect combination of flavor, texture, and versatility. Whether you’re topping them with rich chocolate frosting or keeping it simple with a dusting of powdered sugar, they’re sure to be a hit.

Prep Time15

Active Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: comfort food, from scratch, versatile

Yield:

Calories: 109kcal

Author: Sweet Ordeal

Materials

1 1/2 cups cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar (or light)
1/2 cup creamy peanut butter (room temperature)
3 Tbsp. applesauce
3 Tbsp. vegetable oil
1 tsp. vanilla extract
2 large eggs (room temperature)
1 cup buttermilk (room temperature)

Instructions

Preheat oven to 350°F and line 2 muffin pans with 24 liners.
In medium bowl, whisk together dry ingredients: cake flour, baking powder, baking soda, and salt. Set aside.
In large bowl using electric beaters, beat together brown sugar, peanut butter, applesauce, vegetable oil, and vanilla until mixed and smooth. Add eggs, one at a time, beating after each addition until combined.
On low speed, add in flour mixture alternating with buttermilk just until combined -- do not over mix.
Fill liners 2/3 full. Bake for 15 - 17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with tiny crumbs. Cool on a wire rack completely before frosting. Enjoy!

Notes

See blog for frosting ideas, or use your favorite.

Nutrition