Recipe Monday Night: White Chocolate Peanut Butter Cupcakes.

I was thinking yesterday that I really wanted to bake something with peanut butter in it, but I really wanted it to be something a little different from the norm. Don’t get me wrong – I love the norm, and by norm I’m talking about peanut butter and chocolate. That really is my all time favorite combination. But I got to thinking….what about peanut butter and vanilla? Yeah! I’ll craft a peanut butter and vanilla cupcake!! But that didn’t sound quite as appetizing as a peanut butter and chocolate cupcake. So I found the perfect compromise: peanut butter and white chocolate cupcakes.

co-ed naked cupcakes.

They’re light, they’re fluffy, they’re peanut butter-y delicious. A perfect addition to any springtime soiree. Top them with some Peanut Butter Buttercream – and you’ll be winning friends and influencing people like nobody’s business.

peanut butter bliss.

White Chocolate Peanut Butter Cupcakes.

What you’ll need:

1/2 cup light brown sugar

1 egg

3 tsp oil

1/4 cup creamy peanut butter

3 tsp baking powder

1 cup AP flour

1/2 cup milk

1 cup white chocolate chips

What you’ll do:

Preheat oven to 350° F.  Mix sugar, egg, oil and peanut butter. In a separate bowl, whisk together the flour and baking powder. Add to egg mixture alternately with milk. Fold in the white chocolate chips. Line a muffin tin with paper liners, and fill each about 1/2 way. Bake for 15-18 minutes. Makes about a dozen cupcakes.

Peanut Butter Buttercream:

What you’ll need:

1/2 cup butter

1/2 cup cream peanut butter

1 tsp vanilla

2 – 3 cups confectioner’s sugar

2-3 tbsp milk

What you’ll do:

In a large bowl, cream together the butter and peanut butter until smooth. Add the vanilla. Add two cups of confectioner’s sugar, and 1 tbsp of milk. Mix well. Add the second tbsp of milk, mix. At this point, alternate adding sugar and milk, until the desired consistency is reached, but do not add any more than 3 cups of sugar, or the icing will be too sweet.