Peanut Butter Swirl Cupcakes

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 2 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2-3 tbsp whole milk
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda

Steps

1. 1 Preheat oven to 350°F and line a muffin tin with paper liners.
2. 2 In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. 3 In another bowl, cream butter and sugar until light and fluffy.
4. 4 Add eggs one at a time, then mix in vanilla extract.
5. 5 Gradually add dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
6. 6 Divide batter evenly among cupcake liners, about 2/3 full.
7. 7 In a separate bowl, beat peanut butter, butter, powdered sugar, and 2 tbsp milk until smooth; add more milk if needed for spreading consistency.
8. 8 Spoon peanut butter mixture by dollops over cupcake batter.
9. 9 Use a toothpick to swirl peanut butter into cupcake batter.
10. 10 Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
11. 11 Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Tips

• Don't overmix the batter; it's okay if there are a few lumps.
• For a neater swirl, use a skewer to gently drag through the peanut butter topping.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat in a microwave for 10-15 seconds for best texture.

Serving Suggestions

• Pair with a glass of milk or a scoop of vanilla ice cream for an indulgent treat.

FAQ