Peanut Butter Cupcakes

September 20, 2013

in Recipes

Winning recipe in Delectable Desserts category Made in Oklahoma Coalition
Submitted by Summer Lewis of Tahlequah
Peanut Butter Cupcakes 
Cupcake ingredients:
One-third cup Garden Club creamy peanut butter
Three-fourth cup water
One-half cup Hiland butter
One cup sugar
One cup brown sugar
Two cups Shawnee Mills All-Purpose Flour
One teaspoon salt
One teaspoon baking soda
Two eggs
One-half cup Hiland buttermilk
One teaspoon Griffin's vanilla extract

Frosting ingredients:
One-fourth cup Hiland butter
Three tablespoons unsweetened cocoa powder
Three tablespoons Hiland buttermilk
Two and one-third cups sifted powdered sugar
One teaspoon Griffin's vanilla extract
Preheat oven to 375 degrees. In a medium saucepan, add peanut butter, water and butter, and bring to a boil. Remove from heat.
In 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 before frosting.
Frosting instructions:
In a medium saucepan, add butter, cocoa powder and buttermilk, and bring to a boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla extract, beat with whisk till smooth. Frost each cupcake using frosting spatula.

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

{ 1 comment }

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