You either love peanut butter or you hate it (a bit like marmite) - I used to hate it, but now I love it! With my kids loving peanut butter too I thought I would give these cupcakes a try and I'm glad I did as they were delicious...
This recipe makes about 12 generous cupcakes.
- 55g softened butter
- 225g soft light brown sugar
- 115g peanut butter - smooth or crunchy
- 2 eggs, lightly beaten
- 1tsp vanilla extract
- 225g plain white flour
- 2tsp baking powder
- 100ml milk
for the frosting:
- 200g full-fat soft cream cheese
- 25g softened butter
- 225g icing sugar
- Preheat the over to 180°C/350°F/Gas Mark 4.
- Put 12 paper baking cases into a bun tray or onto a baking sheet.
- Put the butter, sugar and peanut butter in a bowl and beat together until well mixed. Gradually add the eggs, beating well after each addition, then add the vanilla extract. Sift the flour and baking powder and then, using a metal spoon, fold them into the mixture, alternating with the milk. Spoon the mixture into the paper cases.
- Bake the cupcakes in the oven for 25 minutes or until well risen and golden brown. Leave to cool for a couple of minutes on the baking sheet and then transfer to a wire tray to continue cooling.
- To make the frosting, put the cream cheese and butter in a large bowl and beat together until smooth. Sift the icing sugar into the mixture, then mix together.
- You can add the frosting to the cupcakes once they are cold but they must be stored in the fridge. To save the space in the fridge and to make the cupcakes taste fresher when they are eaten, I stored the frosting in the fridge and the cupcakes in an airtight tin. I then added the frosting as they were eaten. This way the cupcakes and the frosting will last for a week.