OD’ed on Peanut Butter Cupcake: Peanut Butter Cupcakes with Peanut Butter Buttercream frosting topped with a mini Peanut Butter Cookie

Oh there’s never too much peanut butter and hence the cupcake! 
This is also a 3 part cupcake. First the mini peanut butter cookie, then the Peanut butter cupcake and lastly the peanut butter buttercream frosting.
I used the recipe from Sally’s Baking addiction for the mini peanut butter cookies and i halved the recipe but you can use the entire proportions for a few extra cookies ๐Ÿ˜‰ (there’s never too many cookies!) 

Mini peanut butter cookies

  • Flour- 90gm
  • Baking powder – 1/2 teaspoon
  • Egg – 1
  • Dark brown sugar – 50gm
  • Sugar – 30gm
  • Peanut Butter – 80 gm
  • Butter – 50gm 
  • Vanilla extract – 1/2 teaspoon

Peanut Butter Cupcakes
(makes about 12) 

  • Flour – 110gm
  • Dark Brown sugar – 80 gm
  • Sugar – 20gm
  • Eggs – 2 large 
  • Butter – 100gm 
  • Peanut Butter (creamy) – 100gm 
  • Milk – 90ml
  • Baking Powder – 1 teaspoon
  • Vanilla extract – 1 teaspoon

Peanut butter buttercream frosting

  • Butter – 100gm 
  • Peanut butter (creamy) – 75gm 
  • Icing sugar – 250 -300gm 
  • Vanilla extract – 1/2 teaspoon 
  • Milk (optional)

Mini Peanut Butter Cookies

  • Cream the butter, brown sugar and white sugar until nice fluffy. 
  • Cream in the peanut butter and add in egg and beat using either a electric blender or a spatula or a long wooden spoon.
  • Add the vanilla and sift in and mix the flour, baking powder until completely combined. 
  • Cool the dough for about 30-45 minutes. 
  • Preheat the over to about 180 degrees celsius. 
  • Roll the dough into small balls using the palms of your hand. 
  • Dip a fork in flour and press it on the cookie dough ball. 
  • Bake for about 8-10 minutes and let it cool on a cooling rack.
Here are the mini beauties!!! The whole place smelled gorgeous once they were out of the oven!


Peanut Butter Cupcakes:

  • Preheat the oven and line the muffin tin with cupcake liners.
  • Cream the butter, brown sugar and white sugar until light and fluffy. 
  • Cream in the peanut butter. 
  • Beat in one egg at a time until light and airy. 
  • Beat in the vanilla extract. 
  • Sift in the dry ingredients (flour  and baking powder) mix well. 
  • Add the milk lastly for a better consistency. 

Fill in the cupcake liners to about 2/3rd and bake for about 18 minutes. Check from 15 minutes. Poke with a tooth pick to see if cooked through.
Once baked let them cool for a while. Meanwhile make the frosting! 
Peanut buttter Buttercream frosting

  • Cream the butter until light and fluffy, cream in the peanut butter. 
  • Beat in icing sugar in small batches so as to mix thoroughly. 
  • If needed add a dash of milk for the right consistency! 
Now that everything is ready! 
Frost away the cupcakes and top them with a mini peanut butter cookie each and if you want you can sprinkle a bit of melted dark chocolate to complete it !!!! 

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