Peanut Butter Cupcakes with Peanut Butter Frosting

Martha Stewart recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F. Line standard muffin tins with paper liners.

Step 2

Whisk together flour, baking powder, and salt.

Step 3

With an electric mixer on medium‑high speed, cream the butter and both sugars until pale and fluffy.

Step 4

Reduce speed to low, then beat in peanut butter until combined.

Step 5

Add eggs one at a time, beating until each is incorporated and scraping down the bowl as needed. Beat in vanilla.

Step 6

Add flour mixture, and mix until just combined. Beat in sour cream.

Step 7

Fill each lined cup with 3 scant tablespoons of batter. Bake, rotating tins halfway through, until pale golden and toothpick comes out clean, about 13 minutes.

Step 8

Transfer tins to wire racks to cool completely before removing cupcakes.

Step 9

With an electric mixer on medium-high speed, beat cream cheese, confectioners' sugar, and butter until pale and fluffy. Stir in peanut butter by hand.

Step 10

To finish, use an offset spatula to spread 1 to 2 tbsp frosting onto each cupcake.

Step 11

Cupcakes can be refrigerated up to two days in an airtight container, bring to room temp before serving.