Again, I’m a cookie fan. So why not try these Peanut Butter Cookie Cupcakes (recipe below from Yummly)?
The cake is exactly like a peanut butter cookie. It’s really thick, almost bread-like. The full-size tastes saltier than the mini, I’d say overall the taste in the mini is better.
The frosting is good and thick. It’s like a slightly sweetened creamy peanut butter. (Like, the eat-it-with-a-spoon-out-of-the-jar kind.)
These bad boys have a rich, peanut butter cookie flavor, that’s for sure. Makes me want a BIG glass of milk! The frosting adds a creamy element to the drier cupcakes. I personally prefer the mini version – the full-size cake is stronger than the frosting, so the balance isn’t quite as good. (Note: I had to freeze the frosted cupcakes to get the frosting to a place that I could score with fork tines.)
Scoring Sheet:
– Cupcake Taste: 3
– Frosting Taste: 3
– Overall Taste: 3
– Appearance: 3.5
– Ease of Making: 3
– TOTAL: 15.5
RECIPE
Peanut Butter Cookie Cupcakes (recipe from Yummly)
Ingredients
- FOR THE CUPCAKES
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2/3 cup natural, creamy peanut butter
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream
- FOR THE FROSTING
- 12 ounces cream cheese, room temperature
- 1 1/2 cups confectioners’ sugar, plus more for decorating
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups creamy peanut butter
For directions visit Yummly
*Tomorrow: S’mores Cupcakes*
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