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Peanut Butter Cupcakes!

Peanut Butter Cupcakes!

Peanut Butter Cupcakes!

 

Peanut Butter Cupcakes! 

Tools

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

 

Ingredients

 
  • 1 and 1/4 cups (155gall-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (125gcreamy peanut butter
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1/3 cup (80gsour 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

 

Instructions

 
  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.