Peanut Butter Cupcakes

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Peanut Butter Cupcakes

  • 1/3 cup Garden Club creamy peanut butter

    3/4 cup water

    1/2 cup Hiland butter

    1 cup sugar

    1 cup brown sugar

    2 cups Shawnee Best All Purpose Flour

    1 teaspoon salt

    1 teaspoon baking soda

    2 eggs

    1/2 cup Hiland buttermilk

    1 teaspoon Griffin's vanilla extract Frosting Ingredients:

    1/4 cup Hiland butter

    3 tablespoons unsweetened cocoa powder

    3 tablespoons Hiland buttermilk

    2 1/3 cups sifted powdered sugar

    1 teaspoon Griffin's vanilla extract

  • Step 1Preheat oven to 375 degrees. In a medium saucepan, add peanut butter, water and butter, and bring to a boil. Remove from heat.

    Step 2In a large mixing bowl, add sugar, brown sugar, flour, salt, and baking soda, and mix well. Add peanut butter mixture to flour mixture, and mix well. Let batter cool a little while you add cupcake liners to muffin pan. Then add buttermilk, eggs and vanilla to batter; mix well. Fill each cupcake liner one-third of the way full with batter and bake for 15 minutes at 375 degrees. Cool completely.

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