Description
These decadent cupcakes combine the best of peanut butter and Butterfinger bars. A perfect treat for any occasion!
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cups (59 ml) unsalted butter
- 1/2 cups (118 ml) creamy peanut butter
- 1/2 cups (118 ml) granulated sugar
- 1/4 cups (59 ml) brown sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cups (237 ml) Greek yogurt
- 1/4 cups (59 ml) milk
Instructions
- Preheat oven to 350°F (177°C). Line a muffin tin with 12 cupcake liners.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt; set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and both sugars together until light and fluffy, about 2 minutes. Add in the egg, egg yolk, and vanilla, mixing until combined. Add the Greek yogurt and milk, and continue beating until fully incorporated. Add the dry ingredients, and mix until just combined.
- Evenly distribute batter among cupcake liners, then bake for 20-23 minutes, or until a gently pressed top springs back instantly. Allow cupcakes to cool for 15 minutes before transferring to a wire rack to cool completely.
- Make the Frosting:
Notes
- For a richer peanut butter flavor, use natural peanut butter (be sure to stir well before measuring).
- To prevent over-baking, start checking for doneness at 18 minutes. A toothpick inserted into the center should come out with moist crumbs.
- These cupcakes freeze well! Wrap cooled cupcakes individually in plastic wrap, then place in a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 50