TinyKitchKook-Big Dreams, Tiny Kitchen: Peanut Butter Cookie CUPCAKES!

Having and OMG moment!!! These things are not a "little" slice of heaven, but a "HUGE" slice of heaven! Everyone knows I have quite the obsession with cupcakes, and what is better than a peanut butter cookie inspired one!

When I think about my childhood, I always come across the same memories of my dad's peanut butter cookies. I think it is just because he never planned on baking them......a craving just set in and he'd announce that he was making them. Of course, we'd all be happy to help eat them! In fact, he is the one that got me in the habit of eating a spoonful of PB right out of the jar. :)

Thank you Martha for the recipe!

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

Directions

Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
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.
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.
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.
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.

From Martha Stewart Living, January 2006

Read more at Marthastewart.com: Peanut Butter Cookie Cupcakes - Martha Stewart Recipes

This recipe lies! It only made about a dozen and a half cupcakes, but enough frosting for two and a half dozen....so it looks like I will be making more later on today.


I have more self control than I thought! This batter was so light and fluffy it looked more like frosting, could have eaten it all!

I ended up using Sunflower's Crunchy Natural Peanut Butter; simply, because that's what I had. It doesn't seem to have as many peanut chucks as others and it turned out fine.