Peanut Butter Cupcake
Kids love peanut butter, we really do. How about making your kids a cupcake using their favorite peanut butter spread?
You are in luck; I have a great Peanut Butter Cupcake recipe that will make your kids ask for more. To add to the richness of the cupcake, I used Nutella frosting (chocolate and hazelnut spread) to increase your kid’s eating pleasure. Once you taste this, you’ll be wishing to be like us again.
This recipe is very simple and easy to follow. I intentionally used a ready-made spread for the frosting to save more time. You can even have your little ones spread the frosting on their cupcake. I think that it is a good idea to bond more with your kids while getting them interested in baking, don’t you think?
Try this Peanut Butter Cupcake recipe and let me know your thoughts.
Watch How to Make It
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Peanut Butter Cupcake with Nutella Frosting
Ingredients
- 1 3/4 cups flour all-purpose
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter creamy or chunky
- 1/4 cup vegetable shortening
- 3/4 cup granulated white sugar
- 2 pieces eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh milk or evaporated milk
- Nutella hazelnut spread, for topping
Equipment
- Cupcake or muffin pan Standard 12-cup size
- Muffin cups or liners Paper or silicone liners
- Whisk or hand mixer For creaming the peanut butter and shortening
- Wire rack For cooling the cupcakes
Instructions
- Combine the flour, baking powder, and salt in a bowl, then mix well. Set aside.1 3/4 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt
- Combine the peanut butter and vegetable shortening in a separate bowl, then whisk until well blended.1/2 cup peanut butter, 1/4 cup vegetable shortening
- Gradually add the sugar while whisking, then continue to mix for 3 minutes.3/4 cup granulated white sugar
- Add the eggs and vanilla extract, then continue mixing until all ingredients are well incorporated.2 pieces eggs, 1 teaspoon vanilla extract
- Add the flour mixture and milk alternately, beginning and ending with the flour mixture. Continue whisking for 3 more minutes until the batter is smooth.1 3/4 cups flour, 1 cup fresh milk or evaporated milk
- Preheat the oven to 350 degrees Fahrenheit.
- Line the cupcake or muffin pan with muffin cups, then pour the batter into each cup, filling about two-thirds full.
- Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and place them on a wire rack to cool completely.
- Spread Nutella generously on top of each cupcake.Nutella
- Arrange the cupcakes on a serving tray and serve.
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