Recipe Sunday: Peanut Butter Apple Cupcakes.

I’ve been thinking about this recipe recently, even though I wrote it almost a year ago. I guess it’s about that time for some PB&A. And life is all about timing. So, in honor of being in the right place at the right time, this Recipe Sunday recipe is for Peanut Butter Apple Cupcakes: two great tastes that taste great together, and just happened to find each other when they least expected it.

love at first bite.

Peanut Butter Apple Cupcakes.

What you’ll need:

1/2 cup Creamy Peanut Butter

1/4 cup Butter, room temperature

3/4 cup Sugar

2 Eggs

1 1/2 cups Flour

2 tsp Baking Powder

1/4 tsp Salt

3/4 cup Milk

1 large Granny Smith Apple, peeled, cored, and chopped

What you’ll do:

Preheat the oven to 350. In a mixing bowl, cream together the peanut butter, butter, and sugar. Add eggs, one at a time, and mix well.In a separate bowl, whisk together the flour, baking powder, and salt. Add alternately with milk to creamed mixture. Fold in 3/4 of the apple pieces.  Line a muffin pan with paper liners, and fill each 1/2 to 3/4 full. Bake for 15-18 minutes.

Peanut Butter Frosting:

What you’ll need:

1 stick (about 8 oz) Shortening

2 TBSP Peanut Butter

2 1/2 TBSP water

4 cups Confectioners’ Sugar

What you’ll do:

Cream together the shortening, peanut butter, and water. Add confectioners sugar, 1 cup at a time.

If you like to live dangerously, you can use the remaing 1/4 of the chopped apples to make a topping. Just throw them in a pot with 1/8 cup of sugar and 1 tsp cinnamon, and bring to boil. scoop a little onto each cupcake.