PEANUT BUTTER CUPCAKES

PEANUT BUTTER CUPCAKES

Published on December 16, 2019 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • Difficulty Level

PEANUT BUTTER CUPCAKES: We love peanut butter! It brings back memories of childhood pleasures and a simpler time. These delicious cupcakes, with their moist and buttery cake, topped with a delicately spiced fluff of frosting, are a perfect little dessert to bring out the child in you.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 teaspoons Big O ginger liqueur
  • 1/2 cup sour cream
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  • Ingredients for Big O Peanut Buttercream Frosting:
  • 1 cup unsalted butter softened to room temperature
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 2 teaspoons Big O ginger liqueur
  • 1/2 teaspoon salt
  • 2 Tablespoons milk
  • 1 Package Mini Nutter Butters

Instructions

  1. Preheat oven to 350°.
  2. Line the muffin tin with cupcake liners. Set aside.
  3. In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes or until light and creamy.
  4. Add the butter and Big O ginger liqueur and beat on low speed for about 1 minute or until well blended.
  5. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX.
  6. Add the sour cream and beat until smooth.
  7. Fill each cupcake liner about 3/4 full with cupcake batter.
  8. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
  9. ______________________________________________________________________________________________________________________________
  10. Instructions for Peanut Buttercream Frosting:
  11. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
  12. Gradually (about 1/3 cup at a time), with mixer on low speed, add powdered sugar until completely combined. Scrape the sides and bottom of the bowl so all ingredients are well-combined. 
  13. Stir in Big O ginger liqueur and salt.
  14. With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
  15. Spread or pipe frosting onto completely cooled cupcakes. Place one mini Nutter Butter atop each cupcake.