Do-si-do Cupcakes

These do-si-do cupcakes are intensely peanut buttery and topped with peanut butter buttercream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat your oven to 350°F and line cupcake pan with liners.

Step 2

Sift flour, baking powder, and salt together over a medium bowl. Set aside.

Step 3

In a stand mixer, with the paddle attachment, cream butter, peanut butter, and brown sugar until mixture is visibly lightened in color, 2-3 minutes.

Step 4

Scrape down sides and bottom and add the egg and vanilla. Mix until well combined.

Step 5

With the mixer on low, add 1/3 of the flour mixture, followed by half the buttermilk. Repeat, and finish with the final 1/3 of the flour. (Flour, buttermilk, flour, buttermilk, flour). Mix until all ingredients are incorporated and the batter looks smooth.

Step 6

Scrape down the sides and bottom one final time to make sure everything is mixed.

Step 7

Fill cupcake tins about 4/5 of the way full. This should make exactly 12 cupcakes.

Step 8

Bake for 17-20 minutes, or until cupcake tops are firm to the touch (cupcake tops will appear craggy and almost cookie-like). Cool cupcakes in their pan for at least 10 minutes before transferring.

Step 9

In the bowl of your stand mixer, combine butter, peanut butter, brown sugar, powdered sugar, vanilla, and heavy cream. Beat at medium-high speed for 5-8 minutes until very light and fluffy.

Step 10

Frost cooled cupcakes. I used a large open star tip and piped on roses, starting my circle from the center of the cupcake.

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