Peanut Butter Cupcakes!

Tools
Handstand Kitchen Heart-shaped silicone mold Hand Mixer Whisk Mixing Bowl
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Ingredients
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1 and 1/4 cups (155g) all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup (120ml) canola or vegetable oil
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1/2 cup (125g) creamy peanut butter
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1 cup (200g) packed light or dark brown sugar
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1 large egg, at room temperature
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1/3 cup (80g) sour cream, at room temperature
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1 and 1/2 teaspoons pure vanilla extract
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3/4 cup (180ml) whole milk, at room temperature
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1/3 cup (40g) very finely crushed or chopped peanuts
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Instructions
- 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.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- 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.
- 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.
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December 13, 2022
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Handstand Kitchen