Betty demonstrates how to make Peanut Butter Cupcakes. These are great for serving during the fall and winter.
Peanut Butter Cupcakes
2 cups all purpose flour
½ teaspoon salt
3 teaspoons baking powder
¼ cup butter
½ cup creamy peanut butter
1 cup sugar
2 eggs, well beaten
¾ cup milk
½ teaspoon vanilla extract
In a medium-sized bowl, mix together flour, salt, and baking powder. Set aside. In a large bowl, beat butter, peanut butter, and sugar using medium speed of electric mixer. Add well-beaten eggs, and beat again with mixer. Add vanilla to milk. Add flour mixture to beaten mixture, alternately with milk mixture, beginning and ending with flour mixture. Scrape down sides of bowl and beat cupcake batter for 2 minutes on medium speed of mixer. Use a spoon or ice cream scoop to dip batter into a muffin tin that has been lined with paper liners, filling each about 2/3 of the way full. Bake at 350 degrees (F) about 12 minutes, or until a toothpick inserted at the deepest part comes out clean. This batter will make about 12 cupcakes. Serve these Peanut Butter Cupcakes warm, or cool and top with frosting. Enjoy! –Betty 🙂
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