Peanut Butter Cupcakes

Peanut butter enriches the batter not only in flavour but also in texture. Due to its high fat content, the cake becomes 'heavier', with a denser structure (similar to a brownie), and crumbles less. The contrast between salty peanuts and sweet batter is one of gastronomy's most beloved flavour pairings, as salt dampens bitter flavours and highlights sweet ones.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
Total Time 50 mins
🍽️ Servings 12 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin with cases
  • Electric mixer
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Peanuts

Instructions

1

Preheat the oven to 180°C. Line the tins.

2

Mix the soft butter and peanut butter until smooth with the sugar and vanilla sugar.

Tip: It is important that both fats are at room temperature, otherwise they won't mix (phase separation).
3

Add the eggs one by one, whisking well after each.

4

Sift in the flour and baking powder, then add the milk. Mix until smooth.

5

Distribute the batter into the tins.

6

Bake for 20-25 minutes until a skewer comes out clean.

7

Cool on a wire rack.

Recipe FAQ

It turned out too dry, why?
Peanut butter binds a lot of moisture. Next time add a little more milk, or bake for 2 minutes less.
I'm allergic, what can I substitute?
It works well with almond butter or sunflower seed butter.

Ingredients

  • 200 g Plain flour
  • 150 g Granulated sugar
  • 100 g Butter (soft)
  • 120 ml Milk
  • 2 pcs Eggs
  • 100 g Peanut butter (smooth)
  • 1 tsp Baking powder
  • 1 sachet Vanilla sugar
  • 1 pinch Salt (optional if peanut butter is salted)