We used creamy peanut butter for these decadent petite sweets, but if you prefer the crunchy variety, please don’t hestitate to use it instead. Mini Peanut Butter Cupcakes pictured with our Pumpkin Thumbprint Cookies.
Mini Peanut Butter Cupcakes
Serves: approximately 48
Ingredients
- 6 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- ⅓ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¾ cup whole milk, room temperature
- ⅓ cup mini chocolate chips
- Peanut Butter Frosting (recipe follows)
Instructions
- Preheat oven to 350°. Line wells of a 48-well mini-muffin pan with mini baking cups.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until light and fluffy, approximately 4 minutes, stopping to scrape sides of bowl. Add peanut butter and vanilla extract, beating at medium-low speed until smooth and well combined, stopping to scrape sides of bowl. Add egg, beating until smooth.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition and stopping frequently to scrape down bottom and sides of bowl. Fold in mini chocolate chips. Using a 2-teaspoon levered scoop, divide batter among wells of prepared pan.
- Bake until cupcakes are lightly browned and a wooden pick inserted in centers comes out clean, 10 to 12 minutes. Let cupcakes cool completely before removing from pan.
- Place Peanut Butter Frosting in a piping bag fitted with a large open-star tip (Ateco #824). Placing tip perpendicular to cupcake tops, pipe frosting rosettes onto cupcakes.
Peanut Butter Frosting
This delectable frosting is oh-so good, especially on our Mini Peanut Butter Cupcakes! But it would also be superb on chocolate cake.
Ingredients
- 1½ cups creamy peanut butter
- ¾ cup unsalted butter, room temperature
- ¼ teaspoon fine sea salt
- 2¼ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk, room temperature (optional)
Instructions
- In a large bowl, beat together peanut butter, butter, and salt with a mixer at medium speed until smooth and well combined, 1 to 2 minutes, stopping to scrape down sides of bowl. With mixer at low speed, gradually add confectioners’ sugar, beating until combined. Beat in vanilla extract. (If needed, gradually add milk, 1 tablespoon at a time, beating at medium-low speed until smooth and spreadable, stopping to scrape sides of bowl.) Use immediately.
