YELLOW CUPCAKES WITH PEANUT BUTTER FROSTING

Yellow Cupcakes with Peanut Butter Frosting image

Provided by Food Network Kitchen

Categories dessert

Time 1h35m

Yield 12 servings

Number Of Ingredients 13

Previous Next

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
1/2 cup milk
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
Chopped peanuts, for serving

Steps:

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).
Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.
For the frosting: Beat together the cream cheese, peanut butter and butter in a large bowl using an electric mixer on medium speed until smooth. Reduce the speed to low and beat in the confectioners' sugar until incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with chopped peanuts.