Haniela's: ~ Double Peanut Butter Cupcakes~

~ Double Peanut Butter Cupcakes~

Thursday, February 17, 2011

I was never big on peanut butter, but that has changed over the years and I came to love it.
 I really love peanut butter with apples; there is just something about those 2 flavors that is deliciously  satisfying.
If you haven't tried Grilled Apple Peanut Butter Sandwich  you are missing out on some serious yumminess.
I don't indulge too often but when I do, I want all the goodness.
How about  no bake Apple Peanut Butter Cupcakes,
If you feel like sinking into a peanut butter cookie heaven you have to try these
Peanut Butter Jewels
Let's not forget Haniela's Apple Trifle, where addition of peanut butter chips makes a whole lot of difference.
I've been really busy these few days, baking, decorating. I made some really fun cookies, I'll share them with you next week. I'm making a cake tonight, cupcakes tomorrow : carrot and chocolate.

Today I decided to share with a really scrumptious recipe for Peanut Butter Cupcakes. Cake flour makes these so soft and velvety. You could easily fill these with your favorite Jam  and create Peanut Butter Jam Cupcakes, a favorite cousin of peanut butter jelly sandwich.
For the frosting I decided to to go with  cream cheese and peanut butter. I know what you are thinking, that doesn't sound as such a good idea, my sentiments exactly, but truth is it works. These two compliment each other so well, you'll be licking the beaters, I promise.
 Peanut Butter Cupcakes(makes about 24)
(printer friendly recipe)
3/4 cup unsalted butter at room temperature, 1 1/2 sticks of butter
1 1/2 cups sugar
1/2 cup brown sugar-packed
1 cup creamy peanut butter
1cup whole milk
3 cups cake flour
1tbl baking powder
1/4tsp salt

Preheat oven to 350F

- line a standard muffing pan with cupcake liners.
- in a medium bowl sift together cake flour, baking powder and salt
-using  a mixer fitted with paddle attachment, beat together room temperature butter and sugar. First beat on low and gradually increase speed to medium high, until fluffy, about 5 minutes.Mix in the peanut butter, then add eggs, one at a time.
On low speed, add flour, alternating with milk, in 3 parts, until smooth and well combined.
Fill the muffing pan with cupcake batter.
Bake until toothpick comes out clean, 15-20 minutes.
Cool on wire rack, remove cupcakes from the pan, and cool completely.

Cream Cheese Peanut Butter Frosting

2 (8 - ounce) Packages of cream cheese, softened
1 stick unsalted butter at room temperature
3 + cups powdered sugar
1 1/4 cup peanut butter, smooth, no substitutions, I used Skippy

beat cream cheese for a minute or two, add room temperature butter and beat until smooth
add powdered sugar in 3 additions, add smooth peanut butter
and beat until smooth.
If frosting gets too soft, put it in the fridge for 15 minutes before you pipe it onto the cupcakes.



  1. You have so many great peanut butter recipes! I think I could live off peanut butter:)

  2. I saved this one! My oldest son is into baking some treats and this is perfect for teenagers!

  3. wow peanut butter and apple, not a combo I had thought of

  4. Thank you Ladies, these are so yummy.