
CUPCAKES: | |
½ cup smooth peanut butter (135 grams) | |
1 cup granulated sugar (200 grams) | |
1 ½ cups all-purpose flour (200 grams) | |
1 ½ teaspoon baking powder | |
½ teaspoon baking soda | |
¼ teaspoon salt | |
¾ cup buttermilk (175 ml) | |
2 large eggs | |
1 teaspoon vanilla extract | |
FROSTING: | |
4 ounces cream cheese , at room temperature (113 grams) | |
¼ cup unsalted butter , at room temperature (56 grams) | |
⅓ cup smooth peanut butter (90 grams) | |
2 cups powdered sugar , sifted (450 grams) | |
½ teaspoon vanilla extract | |
Pinch of salt | |
1-2 tablespoons milk or cream | |
FOR ASSEMBLY: | |
1 cup caramel , see Note | |
½ cup peanuts (70 grams) |
1. | TO MAKE THE CAKE: |
2. | Preheat oven to 350° F. Line a muffin pan with cupcake liners or grease with butter or nonstick cooking spray. |
3. | In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the peanut butter and sugar on high speed until light and fluffy, and the mixture sticks to the sides of the bowl. This should take about 4-5 minutes. |
4. | In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk together the buttermilk, eggs and vanilla extract in a third bowl. Alternately add the wet and dry ingredients to the mixer in 3 additions, starting and ending with the dry ingredients. |
5. | Spoon the batter into the prepared cupcake liners, filling each only half way. Bake until tops spring back when touched and a toothpick inserted into the center comes out clean, 14-16 minutes. Let cool completely. |
6. | TO MAKE THE FROSTING: |
7. | Beat the cream cheese, butter, peanut butter, powdered sugar, vanilla and salt together until smooth. Add enough milk or cream to get a spreadable consistency. Beat on high another 1-2 minutes until light and creamy. |
8. | TO ASSEMBLE THE CUPCAKES: |
9. | Use a small knife to cut a small well 1 inch deep into the tops of each cupcake. Spoon about 1 teaspoon of the caramel into the well, it should not overflow. |
10. | Top each cupcake with the frosting, either with a knife or with a piping bag and tip. Drizzle the cupcakes with more caramel and top with peanuts. |
11. | Store cupcakes in the refrigerator. |
12. | Note: I used store-bought caramel ice cream topping, but you can also make your own. |
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