I have been in a cupcake mood, especially since I got my cute little mini-muffin tins. For those of you who know me well, or follow me on pinterest, you may know that I really love peanut butter, especially peanut butter with chocolate. Thus, Reese’s are my favorite candy.
My husband had a group project meeting at our house, and I made these for everyone to eat.
We didn’t tell everyone that they were gluten-free until after they had eaten them. They were very surprised, the cupcakes didn’t taste gluten-free at all. When this happens, I feel like I have succeeded, since that is always my question. Does it taste gluten-free? These more than pass thetest!
Now, these cupcakes are AMAZING. My favorite cake recipes are the ones that you make like a cookie, but with milk. More of a pound cake. This recipe is even better than that. The batter tastes like the peanut butter pie my sister always makes for Thanksgiving. It is fluffy, rich, and peanut buttery! Not too sweet, and not too floury. It is amazing.
This recipe made me 48 mini-cupcakes, but I couldn’t keep away from the batter bowl while the first batch was in the oven, so if you have more self control than I do, you’ll probably have more cupcakes.
Adapted from Martha Stewart’s Cupcakes
Mini Peanut Butter Cupcakes:
3/4 c. (1 1/2 sticks) butter, softened
1 1/3 c. sugar
2/3 c. all natural peanut butter
1/2 c. sour cream
7/8 c. rice flour
1/4 c. + 3 Tbs. tapioca starch
1/4 c. + 3 Tbs potato starch ( NOT flour)
3/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. xantham gum
First, cream together the butter and sugar.
Add the peanut butter, mix until combined. Then add the eggs, and mix until combined. Then add the sour cream, and mix until combined.
Mix the dry ingredients together in a separate bowl, so that they will mix better with the peanut butter mixture.
Mix the dry ingredients into the peanut butter mixture, first one half, and then the other half, so that you don’t dust your kitchen with flour.
Line your mini-muffin tin with paper liners. Fill each liner between 3/4 and almost full. (I used my cookie scoop.)
Bake in a 375F oven for 15 minutes or until a toothpick comes out clean with just a little crumb.
Allow your mini-cupcakes to cool and then frost however you like.
I used this chocolate cream-cheese frosting, but you could do a peanut butter frosting, a strawberry “jam” frosting, a chocolate ganache, or something else that sounds tasty.
Chocolate Cream Cheese Frosting:
1/2 c. (1 stick) butter, softened
4 oz. cream cheese, softened
2 1/2 c. powdered sugar
1/2 c. cocoa powder
1/4 c. semisweet chocolate chips, melted and cooled
Beat the butter and cream cheese together for about 2 minutes. You want it to be combined, creamy, and a bit lighter in texture.
Add the cocoa powder and 1/2 c. of powdered sugar, adding the rest of the powdered sugar 1/2 c. at a time.
Add the melted chocolate chips, for that extra chocolatey-ness, and beat until it is all incorporated and smooth.
Store the frosting, or the frosted cupcakes in the fridge. To use refrigerated frosting, first bring it back to room temperature and then whip until it is smooth.