Peanut Butter Cupcakes!

 Handstand Kitchen Heart-shaped silicone mold
Hand Mixer
Whisk
Mixing Bowl

• 1 and 1/4 cups (155g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) canola or vegetable oil
• 1/2 cup (125g) creamy peanut butter
• 1 cup (200g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1/3 cup (80g) sour cream, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 3/4 cup (180ml) whole milk, at room temperature
• 1/3 cup (40g) very finely crushed or chopped peanuts

1. Preheat the oven to 350°F (177°C). Grease and flour 3 Handstand Kitchen silicone molds of your choice (we like hearts!) Recipe yields approx. 18 cupcakes. 
   
   
2. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
   
   
3. Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
   
   
4. Pour/spoon the batter into silicone molds, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. Allow the cupcakes to cool completely before frosting.