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recipe image Peanut Butter Cupcakes
  • dessert
  • easy
  • easy-home-bakes
  • easy
  • nuts-and-seeds
  • chocolate
  • budget
  • cooking-for-children
  • cooking-with-children
  • party
  • grains
  • dessert
  • cake
  • baked-goods

Peanut Butter Cupcakes

It’s a lucky day for any peanut butter lover out there! Our fluffy peanut butter cupcakes topped with creamy peanut butter frosting are the perfect cupcakes for true peanut butter lovers. Extra moist, tender, and completely packed with peanut flavour, these peanut cupcakesmake for a great snack.

These crunchy peanut butter cupcakesare quick, easy and delicious. Perfect for teatime, tasty treats or even surprise guests dropping by! Ready in only 15 minutes, just beat the ingredients together (not forgetting the vital one – crunchy peanut butter), divide into cases and pop in the oven for less than half an hour. A simple peanut butter and Flora buttercream icing, dusted with cocoa or drizzled with chocolate, is the perfect topping!

To complete our peanut cupcakes recipe, follow the quick and easy 4 steps below and you will have your delicious treats ready in only about half an hour:

  • Preparation time15 minutes
  • Cooking time20 minutes
  • Servings10 portions
  • DifficultyEasy

Ingredients

  • 115 g (4oz) Flora Buttery
  • 115 g (4oz) caster sugar
  • 2 eggs Medium
  • 115 g (4oz) self-raising flour
  • 1 tbsp crunchy peanut butter
  • -Icing-
  • 55 g (2oz) Flora Buttery
  • 225 g icing sugar, sieved
  • 1 tbsp crunchy peanut butter plus a little milk
  • cocoa powder or a little melted plain chocolate, to decorate

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
  2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. Place dessertspoons of the mixture in 10 paper cases or greased bun tins.
  3. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
  4. Mix icing ingredients together and place a spoonful onto each cake. Dust lightly with cocoa or drizzle with melted chocolate.