Today on Sugar Spun Run, I'll be showing you how to make peanut butter cupcakes.
Hey Sugar Spun Bakers, Sam here! And today, we are going to be making another carefully tested,
well researched, and perfected recipe.
Today, we are making soft, moist,
and fluffy peanut butter cupcakes,
and we're topping them off with a peanut butter
and chocolate swirled frosting that I think you are going absolutely love.
These are simple cupcakes,
so let's go ahead and get started by preheating our oven to three hundred
and fifty degrees Fahrenheit.
Next, in a large bowl, you're going to need three cups of cake flour.
I do really recommend cake flour with this recipe
because peanut butter can really weigh down the end result,
so by using cake flour, we're going to encourage a nice, lighter baked good.
Next, we're going to need one cup of granulated sugar,
one cup of firmly packed, light brown sugar,
one and a half teaspoons of baking powder,
a half teaspoon of baking soda, and a teaspoon of salt.
We’ll whisk everything together. I’m just gonna stab that brown sugar to help break up any clumps,
and then we'll whisk everything together until it's nicely combined.
Alright, next I have twelve tablespoons of melted, unsalted butter.
I'm going to add this in. Scrape the bowl because I want all of that butter in there.
And we're also going to be adding one fourth cup of—you want to use a neutral cooking oil,
so this could be canola or vegetable oil.
I believe I grabbed the vegetable oil today.
Now you could do this entire recipe by hand,
but to make things a little bit easier, I'm going to be using my hand mixer today.
You could, of course, use your stand mixer. And I'm just going to stir this together
until all of the flour has absorbed the liquid in here.
Okay, now we'll add our peanut butter and you will need one cup of creamy peanut butter.
I don't recommend using the natural variety of peanut butter for this—oops, for this recipe
—just because it has the tendency to separate and you can end up with crumbly cupcakes.
The results are just not going to be as good as if you use the generic, non-natural type.
We'll stir this in. And I just wanna make sure that I have a nice,
uniform sort of creamy batter before I proceed.
Now the next thing we'll be adding is three large eggs
and preferably these should be room temperature.
Using all room temperature ingredient is just going to help your batter combine better.
It's gonna make for better cupcakes. So we're going to add three large eggs.
We're also going to be adding one cup of full-fat sour cream.
Again, better if this is room temperature. Mine’s a little bit chilled
because I had a mishap where I got some glass in it right before I started recording this recipe,
but, ideally, it should be room temperature. We're also
going to be adding a tablespoon of vanilla extract
and we'll stir everything together until it's creamy and smooth.
Sour cream has been sort of a secret ingredient with my cakes recently
and it's especially important here.
Peanut butter can really dry out a baked good,
while sour cream introduces a lot of moisture and tenderness,
so it helps counteract the dryness from the peanut butter,
just gives us a really nice crumb. Okay,
I'm going to give the sides and bottom of the bowl a quick scrape before I continue.
Looks like everything is pretty uniform. I just wanna make sure.
Okay, and the last thing that we're going to be adding today is one fourth cup of whole milk.
I'll just drizzle this in. And we're done with our batter at this point,
but we do wanna scrape the sides
and bottom of the bowl again because it's very important that we have a nice, uniform batter.
Alright, now we'll divide the batter into our cupcake pan.
I've lined mine with paper liners, which is what I recommend.
And today's recipe does make twenty four cupcakes so you'll need two of these tins.
However, I do only bake one at a time.
An ice cream scoop makes it easy to divide the batter,
and you should have a smooth, silky batter.
Alright, now we'll bake these in the center rack of our three hundred
and fifty degrees Fahrenheit preheated oven,
and I find they typically need to bake for about twenty four minutes.
When the cupcakes have finished baking,
they should have nice, rounded tops. They may look a little bit crackly that's totally normal.
If you lightly touch the surfaces, they should spring back to the
touch and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Now if these cupcakes are allowed to cool completely in their baking pan,
the bottoms are going to get a little bit greasy,
so, to avoid this, we're going to let them cool for about five minutes,
and then we're going to gently and carefully remove them from the cupcake tin.
And let them cool completely on the cooling rack before we decorate them with frosting.
Be gentle because you don't want to deflate them.
Be careful because they're hot. So while the cupcakes are cooling,
we can go ahead and start making our frosting.
Now, I'm doing a peanut butter chocolate swirl frosting today. If you want to just do peanut butter
or just do chocolate,
that's fine, but I did wanna show you how I do this swirl.
We start with a peanut butter frosting base and we're going to be making a fair bit of frosting,
so you will need three sticks or one and a half cups of softened, unsalted butter.
Next, we'll add one and a half cups of creamy peanut butter.
And again, I do recommend avoiding the natural variety of peanut butter.
We’ll add one and a half teaspoons of vanilla extract,
and a half teaspoon of salt.
And we're going to use an electric mixer to cream everything together until it is nice and smooth.
Next, we're going to add four cups of powdered sugar,
but we're going to add it gradually with our mixer on low speed
because we are going to try to avoid getting powdered sugar all over the kitchen
—try being the keyword here. I'm not great at this.
Better use two hands. I started off today's video dropping one of these bowls and breaking it,
so I'm gonna try to be a little bit more careful.
Two hands.
So far so good. I'm not wearing any of the sugar yet.
Alright, let's take a look at this frosting. It should be nice
and smooth and creamy, got a little bit of sugar there on the bottom that didn't quite get mixed in.
That's why we're checking. Now I also have a little bit of milk here
just in case we need to thin the frosting any.
I want this to be a little bit smoother,
a little bit silkier—I don’t want it to be soft,
but just a little bit silkier to make it nice for piping,
so I'm going to add a splash, about a tablespoon, of milk and this is whole milk.
Making a mess with it. We’ll stir this in.
Alright, now here is how we do the swirl.
I have my piping bag here.
And we're going to take about half of this frosting and place it in our piping bag.
Pack it in there so there are no air bubbles. And I didn't measure it.
I just eyeballed it. That should be fine. Set that here for now.
And then to our remaining peanut butter frosting,
we're going to add some cocoa powder. And this is one half cup of natural cocoa powder.
We'll stir this in. Now the cocoa powder is going to make the frosting more thick.
We want it to be the same consistency as the peanut butter frosting,
so I'm going to add another splash of milk to help thin it a little bit.
Maybe another splash.
Once I'm happy with the consistency, I'm going to go ahead and put this in a separate piping bag.
Alright, so now we have our two frostings: our chocolate
and our peanut butter. So you're going to grab another piping bag
and fit it with a large piping tip.
This is the Attico eight four eight that I'm using today.
It's one of my favorites. We're going to snip the edges off each of these bags
—the ends. We're going to add them side by side into the larger piping bag.
I wanna kinda set this up for success,
so I'm going to try to ensure that the peanut butter and chocolate are at about the same point.
Then I'll start squeezing it down. Here they'll start to combine.
Now we'll go ahead and pipe this on our cupcakes.
Now not all of you are going to want as much icing if I like on mine,
so you can just do the rosettes instead. This is a little bit of an arm workout.
You can make it easier for yourself by not putting quite so much icing in the bag at one time.
That requires more piping bags and it's just more work.
And that is how you make my peanut butter cupcakes with peanut butter chocolate swirled frosting.
I hope you guys enjoy today's recipe. And if you try this one,
please leave me a comment and let me know what you think.
I always love hearing from you. Thank you so much for watching,
and I'll see you next time.
That's good.
What you wanna try some Breha?
Should've just started with the flour in that bowl, but we're just—
I definitely broke something.
Try not to drop the bowl.
Got a sick puppy back there.
You okay? You have to wear pants to film.
You can't be on YouTube without pants.
I get really stressed out when I decorate.
I really do.