Glazed Peanut Cupcakes are a delightful treat that effortlessly marries the rich, nutty flavor of peanut butter with the light, airy texture of a classic cupcake. The creation of these delectable desserts begins by preheating the oven to a precise 350°F (175°C) and preparing a muffin tin with cupcake liners. The dry ingredients, including flour, baking powder, and baking soda, are meticulously whisked together in a medium bowl and set aside, ensuring an even rise and a tender crumb.
In a separate, larger bowl, softened butter is beaten with granulated sugar until the mixture becomes light and fluffy, a crucial step for perfect texture. Creamy peanut butter is then incorporated, adding that signature nutty richness. The addition of an egg and vanilla extract follows, creating a smooth, cohesive mix.
The dry ingredients are gradually introduced to the wet mixture, alternated with whole milk, and mixed until just combined to avoid overworking the batter. If you’re a fan of added crunch, gently folding in chopped peanuts at this stage can provide a delightful texture contrast.
The batter is then evenly divided among the cupcake liners, filling each about two-thirds full before baking for 18-20 minutes, or until a toothpick test confirms they are perfectly done. Cooling them in the tin initially, followed by a wire rack, ensures they set properly.
The crowning glory of these cupcakes is the glaze, a luxurious blend of powdered sugar, creamy peanut butter, and a touch of milk. This smooth, sweet topping is drizzled gracefully over the cooled cupcakes, setting into a glossy finish that is as visually appealing as it is delicious.
Glazed Peanut Cupcakes are not just a treat for peanut butter enthusiasts but a perfect blend of flavor and texture that delights the palate and satisfies sweet cravings. Their charming appearance and rich taste make them an excellent choice for any gathering or a delightful indulgence for yourself.
Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup creamy peanut butter
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
1/4 cup chopped peanuts (optional)
1/2 cup powdered sugar
1 tbsp milk (for glaze)
2 tbsp creamy peanut butter (for glaze)
Directions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add the creamy peanut butter to the butter-sugar mixture and mix until well combined.
5. Beat in the egg and vanilla extract until the mixture is smooth.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
7. If using, fold in the chopped peanuts gently.
8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
11. For the glaze, whisk together the powdered sugar, 1 tablespoon of milk, and 2 tablespoons of creamy peanut butter until smooth.
12. Once the cupcakes are completely cool, drizzle the glaze over the top of each one.
13. Let the glaze set for a few minutes before serving.