Peanut Butter Cupcakes
3 ways – Naked, Chocolate Chunk & Raspberry Jam
Author: Sweet Green Kitchen’s Jen Jones
Makes about 15 cupcakes (is it just me, or is it impossible to create a recipe that actually makes exactly 12 cupcakes?)
3/4 cup Buttermilk
1/2 cup Natural Unsweetened Chunky Peanut Butter
2-3 extra Tablespoons Natural Unsweetened Chunky Peanut Butter
1/3 cup Canola Oil
2/3 cup granulated Natural Cane Sugar
2 Tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 cup All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
A few ounces milk chocolate chunks (I use Lindt)
A few Tablespoons Jam of your choice (I prefer Raspberry)
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
In a large mixing bowl, cream together the 1/2 cup of Peanut Butter, Oil, Sugar, Maple Syrup and Egg until well combined. Add the Buttermilk and stir until fully incorporated.
Sift in the Flour, Baking Powder, Baking Soda and Salt. Stir to combine. Then drop in the remaining 2-3 Tablespoons of Peanut Butter a little bit at a time to gently swirl through the batter.
Fill the cupcake liners about two thirds full.
Now if you like your peanut butter cupcakes straight up and simple, pop them in the oven and bake for about 22-25 minutes, until a toothpick inserted in comes out clean.
OR, if you’d like to have a little fun, break up a few ounces of chocolate, leaving big pieces and then drop a piece on top of each muffin cup filled with batter. Bake as above.
OR, swirl a small spoonful of jam (about ½-1 teaspoon) into the top of each cupcake. Note, the jam topped cupcakes may take a touch longer to bake.
Allow cupcakes to cool a bit on a rack before removing them from the pan. Cool completely before topping with anything. Enjoy!