Description

These delightful Peanut Butter Cookie Cupcakes combine the rich, nutty flavors of peanut butter cookies with the creamy decadence of frosting. Perfect for peanut butter lovers, these cupcakes are sure to be a hit at any gathering or special occasion.

Ingredients

For Cookie Cupcakes:

1 ¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup (1 1/2 sticks) unsalted butter, at room temperature
1 ⅓ cups granulated white sugar
⅔ cup creamy peanut butter
3 large eggs
½ teaspoon vanilla extract
½ cup sour cream

For Frosting:

12 ounces cream cheese, at room temperature
1 ½ cups powdered sugar, plus more for decorating
3 tablespoons unsalted butter, at room temperature
1 ½ cups creamy peanut butter

Instructions

1. Preheat Oven:

Preheat the oven to 375°F. Line 2 or 3 standard 12-cup muffin tins with paper liners.

2. Prepare Cookie Cupcakes:

3. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.

4. Cream Butter and Sugar:

In a separate bowl, use an electric mixer to combine the butter and sugar. Mix on medium speed until pale and fluffy.

5. Add Peanut Butter and Eggs:

Reduce the speed to low. Mix in the peanut butter, then add the eggs one at a time, followed by the vanilla.

6. Incorporate Dry Ingredients:

Add the flour mixture to the wet ingredients and mix until combined. Then, mix in the sour cream.

7. Bake Cupcakes:

Spoon scant 3 tablespoons of batter into each muffin cup. Bake until pale golden and a toothpick inserted into the centers comes out clean, about 13 minutes. Transfer to wire racks and let cool completely.

8. Prepare Frosting:

9. Mix Frosting:

In a large bowl, use an electric mixer to combine the cream cheese, powdered sugar, and butter. Mix on medium-high speed until pale and fluffy.

10. Add Peanut Butter: – Stir in the peanut butter with a rubber spatula until fully incorporated.

11. Frost Cupcakes: – Spread 1½ tablespoons of frosting onto each cupcake. Refrigerate until the frosting is firm, about 10 minutes.

12. Decorate: – Using the tines of a fork dipped in powdered sugar, score each cupcake top in a crosshatch pattern.

Storage:

Cupcakes can be refrigerated in single layers in airtight containers for up to 2 days.

Nutritional Information:

Prep Time: 35 min
Cooking Time: 13 min
Total Time: 48 min
Servings: 30

Notes

Serving Tips:

Serve at Room Temperature:
- For the best taste and texture, serve Peanut Butter Cookie Cupcakes at room temperature. Remove them from the refrigerator about 30 minutes before serving to allow the frosting to soften and the flavors to meld.
Garnish with Toppings:
- Enhance the presentation and flavor by adding garnishes like a drizzle of chocolate or caramel sauce, a sprinkle of chopped peanuts, or a dusting of powdered sugar on top of the frosting.
Pair with Beverages:
- These cupcakes pair wonderfully with a cold glass of milk, a cup of coffee, or a hot cocoa. The rich peanut butter flavor complements these beverages perfectly.
Create a Dessert Display:
- For parties or special occasions, arrange the cupcakes on a decorative platter or cupcake stand. Add some peanut butter cups or cookies around the base for a themed display.
Serve with Ice Cream:
- For an extra indulgent treat, serve the cupcakes with a scoop of vanilla or chocolate ice cream. The combination of warm, soft cupcake and cold ice cream is delightful.

Storage Tips:

Refrigerate Properly:
- Store the cupcakes in an airtight container in the refrigerator to keep them fresh. They can be stored this way for up to 3 days. Ensure the container is sealed well to prevent the cupcakes from drying out.
Freeze for Longer Storage:
- To store cupcakes for a longer period, freeze them. Wrap each unfrosted cupcake individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before frosting and serving.
Freeze Frosting Separately:
- If you plan to freeze the cupcakes, consider freezing the frosting separately. Place the frosting in an airtight container or a freezer bag. When ready to use, thaw the frosting in the refrigerator and then whip it briefly to restore its creamy texture before frosting the cupcakes.
Reheat Unfrosted Cupcakes:
- To enjoy a warm cupcake, reheat an unfrosted cupcake in the microwave for about 10 seconds. This is especially nice if you plan to serve the cupcakes with a cold beverage or ice cream.
Avoid Overfilling Containers:
- When storing multiple layers of cupcakes, use parchment paper between the layers to prevent the frosting from sticking to the cupcakes above. Ensure there is enough space to avoid squishing the cupcakes.