After first being lazy and then being incredibly ill, I’m back in the kitchen!
Ever have one of those hours or days where you’re just craving something and you don’t know what to do? Well, I was craving peanut butter because I hadn’t tasted it for so long. AN IDEA! I love peanut butter and I love cupcakes! Done.
I Googled a bunch of recipes and didn’t like all the ingredients, so I set out to just “wing it” again! I mostly wanted to lower the sugar content because a lot of the recipes call for almost 2 cups of sugar, and I just didn’t want to put so much in! Decrease sugar, but not have it taste like flour – simple, right?
They turned out great!
All the ingredients! I mixed half of my own peanut butter with Kraft because I didn’t have enough. Hey, it’s my first time back in the kitchen, I’m entitled to be semi-lazy. Speaking of lazy, I mixed everything by hand because I didn’t want to wash the mixer. Shhh…
So, after pulling all my ingredients out from everywhere and taking photos, I finally started with the whole thing!
Butter, peanut butter, and sugar all go in a big bowl. Really, it doesn’t need to be as big a bowl as I used. Cream everything.
Add in vanilla and egg!
Flour in and then milk in. It gets really slappy and slimy with the milk in, and then……
It all starts coming together into a beautiful gooey swirl!
I love these silicon cupcake moulds and I always use them! If you don’t have these, then like a muffin tray with their paper counterparts.
See I can fit as many as …the tray will let me! Sometimes I put more in a cookie tray, so there.
The cupcakes are in the oven! I can smell the peanut butter already! I hate the waiting game.
They’re HERE!!! Yeah, I wedged in peanuts as the topping because I was too lazy for frosting. I think I’ll just smear peanut butter on top of them when I eat them!
I know you want the recipe. So here it is:
This recipe is based off Taste of Home
- ⅓ cup butter, softened
- ⅔ cup peanut butter
- ⅔ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 teaspoon honey
- 2 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon bicarb soda
- ¾ cup 2% milk
- In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy.
- Beat in egg, honey, and vanilla.
- Add flour to mixture with ⅓ cup milk; mix well.
- Add in other dry ingredients with the rest of the milk into the mixture and mix well.
- Fill your muffin cups to ⅔ full.
- Bake at 180° for about 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes.