One of my husbands favorite things to say, “Peanut Butter Tastes Best on Everything!”
While I don’t truly agree with that silly statement, I do agree that Peanut Butter has a place in a lot of foods. Curt’s favorite is Peanut Butter Cupcakes. This recipe came from our Lovely Neice Jocelyn. While she was working for us at CJ’s Kitchen during her NDSU college days, she made these truly Yummy cupcakes for us. Literally everyone went GAGA over them. Curt, the Kitchen Staff and the Customers all just loved them. We made them many more times over the years of CJ’s Kitchen.
Super simple recipe that is made from staples just about everyone already has in their kitchen. The only thing you may need to get is a small amount of Buttermilk.
Peanut Butter Cupcakes
In large mixing bowl, blend together:
2 cups Flour
1 cup Sugar
1 cup Brown Sugar
1 tsp Soda
1/2 tsp Salt
In small bowl, blend:
1/3 cup creamy Peanut Butter
1/2 cup Butter, melted
then add 1 cup water and pour into dry ingredients.
Add:
2 Eggs (beaten)
1 tsp Vanilla
1/2 cup Buttermilk
With mixer on low speed, blend all ingredients until well blended. Increase speed and beat for 2 minutes. Pour into 10 Jumbo or 20 Regular sized lined muffin cups. Bakre at 325 degrees for 26 minutes (for Jumbo) – 22 minutes (for Regular) – turn off oven, leaving door closed for another 4 minutes. Cool them completely then frost.
Frosting:
3/4 cup Butter, Soft
1/2 cup creamy Peanut Butter
3 1/2 cups Powdered Sugar
1 T Vanilla
1/4 cup Buttermilk
Beat together the butter and peanut butter to well blended and fluffy. Add the powdered sugar and blend well. Then add liquids and beat until smooth and creamy. Frosts at least 10 Jumbo Cupcakes
