So bright and perfect for any kids’ party or birthday, these peanut butter cupcakes sprinkled with M&M’s are just adorable too! As they are very rich, you’ll need a huge glass of milk with these cupcakes!
Photo credit: © Eatwell101.com
Ingredients list for Peanut Butter Cupcakes
Preparation: 20 minutes
Cooking time: 20 minutes
Resting time: 2h
Makes 10 cupcakes
For the dough:
- 1 1/4 cup (120g) all-purpose flour
- ½ teaspoon baking powder
- 3/4 cup (140g) sugar
- 1/3 cup (75g) softened butter
- 1/2 cup (100g) of peanut butter
- 2 eggs
- 1/5 cup (50ml) of milk
For the vanilla whipped cream:
- 4/5 cup (20cl) of heavy cream
- 2 tablespoons (25g) icing sugar
- Vanilla extract
- 7 oz (200g) of M&M’s for the topping
Directions
Cream:
1. In a cold stainless steel bowl, beat the very cold heavy cream, icing sugar, and vanilla extract until you obtain whipped cream.
2. Strain, pour into a siphon, shake, and let stand 2 hours in the fridge. Alternatively, you can make the whipped cream at the last minute and use a pastry bag to pipe the filling over the cupcake.
==The cake:==
1. In a bowl, combine softened butter with sugar and peanut butter.
2. Add the eggs, then add flour, baking powder, milk, and mix well.
3. Pour the batter into cupcake molds or muffin tins, filling them 2/3 full, and bake for about 20 minutes at 360°F (180°C).
Top the cupcake with whipped cream and sprinkle with crushed M&M’s.
(Photography by Cook-with-love)
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Peanut Butter Cupcakes Recipe
So bright and perfect for any kids party or birthday, these peanut butter cupcakes sprinkled with M&M’s a just adorable too!
Ingredients
For the dough:
- 1 1/4 cup (120g) all-purpose flour
- ½ teaspoon baking powder
- 3/4 cup (140g) sugar
- 1/3 cup (75g) softened butter
- 1/2 cup (100g) of peanut butter
- 2 eggs
- 1/5 cup (50ml) of milk
For the vanilla whipped cream:
- 4/5 cup (20cl) of heavy cream
- 2 tablespoons (25g) icing sugar
- Vanilla extract
- 7 oz (200g) of M&M's for the topping
Instructions
Cream:
- In a cold stainless steel bowl, beat the very cold heavy cream, icing sugar, and vanilla extract until you obtain whipped cream.
- Strain, pour into a siphon, shake, and let stand 2 hours in the fridge. Alternatively, you can make the whipped cream at the last minute and use a pastry bag to pipe the filling over the cupcake.
The cake:
- In a bowl, combine softened butter with sugar and peanut butter.
- Add the eggs, then add flour, baking powder, milk, and mix well.
- Pour the batter into cupcake molds or muffin tins, filling them 2/3 full, and bake for about 20 minutes at 360°F (180°C).
- Top the cupcake with whipped cream and sprinkle with crushed M&M's.
Nutrition
Nutrition information for this recipe.
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