Zutaten für Intense Peanut Butter Cupcakes
- 1 ½ cups packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- ½ cup creamy peanut butter
- 2 large eggs
- 1 cup milk
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
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Zubereitung von Intense Peanut Butter Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups packed light brown sugar, and ½ cup creamy peanut butter until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill prepared muffin cups about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite frosting and garnish with extra peanut butter cups or chocolate chips (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
74g
Fat
13g
Carbs
10g
