Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Peanut Butter Cookie Cupcakes




Source of Recipe


Everyday Food






Recipe Introduction


These sweet lunch box treats offer the best of both worlds -- the richness of a peanut butter cookie in the shape of a cupcake!






List of Ingredients



• FOR THE CUPCAKES:
  
• 1 3/4 cups all-purpose flour
  
• 3/4 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon baking soda
  
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
  
• 1 1/3 cups sugar
  
• 2/3 cup natural, creamy peanut butter
  
• 3 large eggs
  
• 1/2 teaspoon pure vanilla extract
  
• 1/2 cup sour cream
  
• FOR THE FROSTING:
  
• 12 ounces cream cheese, room temperature
  
• 1 1/2 cups confectioners' sugar, plus more for decorating
  
• 3 tablespoons unsalted butter, softened
  
• 1 1/2 cups creamy peanut butter
  






Instructions



1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
   
2. Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
   
3. Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
   
4. Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
   
5. Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
   






Final Comments


Makes about 2 1/2 dozen