Peanut Butter Cupcakes


There’s something really nice about how peanut butter cupcakes sounds as it rolls off the tongue. I think it might be the combination of Nuh-Buh-Cuh, if you get what I mean? No…well, I don’t blame you.

I made these a while ago and unfortunately, as tends to happen, life got in the way of me uploading the recipe. They were for my housemate’s birthday and I had to make them, wash up and tidy away in under an hour to keep them a surprise! I ended up icing them in my bedroom just in case she came into the kitchen…

They are relatively “mild” on the peanut butter front. Or at least I think so. Feel free to use substitute more of the butter for peanut butter. God knows I would, but not everyone likes peanut butter as much as I do…

Makes approx 12-14


75g butter
110g peanut butter
200g brown sugar
1 egg
1 tsp vanilla extract
260g plain flour
½ tsp salt
½ tsp baking powder
½ tsp bicarbonate of soda
1tsp cinnamon
1 tsp ginger
180ml milk


75g butter
165g icing sugar
3 tsp water
1 tsp cinnamon


Preheat the oven to 180oC/350oF/gas mark 4 and line a muffin tray with muffin cases.

In a large bowl, cream together the butter, peanut butter and brown sugar. It helps if your butter is soft to begin with, so either take it out the fridge and stick it in your warming oven for a few minutes. Careful not to let it melt though. Once “fluffy and light” or once your arms get too achey to cream anymore, beat in the egg and vanilla extract.

In a separate bowl, sieve together the flour, salt, baking powder, bicarb and spices. Add about a quarter to the butter/sugar/egg mix, stir in, add a quarter of the milk, stir in and then repeat until you have no flour or milk left. Fill the cupcake cases ¾ full and stick in the oven for approximately 20 minutes.

While they’re baking, cream all the icing ingredients together in a bowl. Again, soft butter helps here (though I wouldn’t put it in the oven this time). Try not to “over” cream it as it will start to separate, for reasons unbeknownst to me!

Check the cakes in the usual manner by inserting a knife or skewer into the middle of one of the cakes to see if it comes out clean – if not put back in for a couple of minutes and check again/repeat until done.

Leave to cool before icing, otherwise the butter will melt and you’ll have some fairly disgusting looking cupcakes. I topped mine with a dollop of peanut butter and various nuts to make them as birthday-tastic as I could.


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