Peanut Butter Cupcakes with Vanilla Frosting

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Peanut Butter Cupcakes with Vanilla Frosting
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
1389
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,389 kcal(66 %)
Protein16.97 g(17 %)
Fat74.42 g(64 %)
Carbohydrates177.88 g(119 %)
Sugar added102 g(408 %)
Roughage0 g(0 %)
Vitamin A455.93 mg(56,991 %)
Vitamin D0.94 μg(5 %)
Vitamin E3.03 mg(25 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.33 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate39.92 μg(13 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.54 μg(1 %)
Vitamin B₁₂0.61 μg(20 %)
Vitamin C0 mg(0 %)
Potassium59.42 mg(1 %)
Calcium151.78 mg(15 %)
Magnesium6.56 mg(2 %)
Iron3.3 mg(22 %)
Iodine24.87 μg(12 %)
Zinc0.23 mg(3 %)
Saturated fatty acids38.49 g
Cholesterol192.57 mg

Ingredients

for
12
For Cupcakes
1 ¾ cups cake flour (not self-rising)
1 ¼ cups unbleached all-purpose flour
2 cups granulated sugar
1 tablespoon Baking powder
¾ teaspoon salt
1 cup unsalted butter (cut into small cubes)
4 large eggs
1 cup Whole milk
1 teaspoon pure vanilla extract
24 mini peanut butter cups
For Vanilla Buttercream Frosting
2 cups unsalted butter (softened)
7 cups powdered sugar
¼ teaspoon salt
2 teaspoons milk
2 teaspoons pure vanilla extract
In Addition
rainbow sprinkle (if desired)
How healthy are the main ingredients?
sugarsalteggsalt

Preparation steps

1.
For Cupcakes:
2.
Preheat oven to 325º F / 160º C. Line two standard 12 hole cupcake/muffin pans with paper liners. Place one mini peanut butter cup into each paper liner; set aside.
3.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
4.
In a small bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts; beat until ingredients are incorporated.
5.
Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 15 to 20 minutes.
6.
Transfer cupcakes to a wire rack to cool completely before frosting.
7.
For Vanilla Buttercream Frosting:
8.
In a bowl combine butter, sugar and salt. Beat until blended.
9.
Add the milk and vanilla and beat for an additional 3 to 5 minutes, or until smooth and creamy.
10.
Pipe or spoon frosting over cooled cupcakes and sprinkle with rainbow sprinkles. Serve.