Peanut Butter Cup Cupcakes

Peanut butter. Oh heaven. If you’ve spent any time on this blog you have probably noticed that I LOVE peanut butter. LOVE. And don’t even get me started on my love for Reese’s Peanut Butter Cups. I don’t have a flat stomach for a reason, folks. But I digress.

Peanut Butter Cup Cupcakes
Recipe source: Paula Deen
Print Recipe

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup creamy peanut buter
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
24 Reese’s Peanut Butter Cups

1. Preheat oven to 350F and line two 12-cup muffin tins with paper liners.
2. In a large bowl, beat butter, brown sugar, sugar, and peanut butter at medium speed with a mixer until fluffy. Add egg yolks, one at a time, beating well after each addition.
3. In a small bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating until just combined after each addition.
4. In a medium bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gently fold beaten egg whites into butter mixture. Spoon batter into prepared muffin cups, filling two-thirds full. Place 1 peanut butter cup in center of each muffin cup, pressing down until edges of peanut butter cup are even with cupcake batter. Bake for 15-20 minutes or until edges of cupcakes are golden brown. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frost with creamy peanut butter frosting and garnish with a sliced peanut butter cup.

Makes 24 cupcakes.

Creamy Peanut Butter Frosting
Recipe source: Paula Deen

1 cup butter, softened
1 cup creamy peanut butter
1/4 cup whole milk
1 teaspoon vanilla extract
6 cups powdered sugar

In a large bowl, beat butter and peanut butter at medium speed with a mixer until creamy. Add milk and vanilla, beating until combined. Gradually add powdered sugar, beating until smooth.