Peanut Butter Cookie Cupcakes

Peanut Butter Cookie Cupcakes

The source for today’s recipe is Martha Stewart Living magazine. Easy, fast, and tasty. All you peanut butter lovers, YUM! Has that warm peanut butter cookie taste right out of the oven. The first bite took me back to the elementary school lunchroom peanut butter cake dessert. That was my favorite. And, yes, I could not wait for cupcakes to cool for frosting! Just as good without it. Also, saves money and time not to make the frosting. Great lunch box treat! This recipe is a keeper!

Yields: 24



  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.