Ingredients for Cupcakes With Peanut Butter Icing
- 2 cups (4 sticks) softened butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- Self Rising Flour
- 1 cup buttermilk
- Vanilla Extract
- Chocolate Icing
- Creamy Peanut Butter
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How to Make Cupcakes With Peanut Butter Icing
- **Cake:** Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy (about 6-8 minutes with an electric mixer).
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Fill cupcake liners about ¾ full.
- Gently tap the muffin tin on the counter to release air bubbles.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- **Icing:** In a medium bowl, beat together 1 cup (2 sticks) softened butter with 3 cups powdered sugar until smooth.
- Gradually add ½ cup creamy peanut butter, beating until well combined and fluffy.
- Once cupcakes are completely cool, frost generously with peanut butter icing.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
222g
Fat
65g
Carbs
27g
