Peanut Butter Caramel Cupcakes
Peanut butter cupcakes stuffed with caramel, topped with peanut butter buttercream and a drizzle of caramel.
- ½ cup smooth peanut butter (135 grams)
- 1 cup granulated sugar (200 grams)
- 1 ½ cups all-purpose flour (200 grams)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk (175 ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese , at room temperature (113 grams)
- ¼ cup unsalted butter , at room temperature (56 grams)
- ⅓ cup smooth peanut butter (90 grams)
- 2 cups powdered sugar , sifted (450 grams)
- ½ teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons milk or cream
- 1 cup caramel , see Note
- ½ cup peanuts (70 grams)
To make the cake:
Preheat oven to 350° F. Line a muffin pan with cupcake liners or grease with butter or nonstick cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the peanut butter and sugar on high speed until light and fluffy, and the mixture sticks to the sides of the bowl. This should take about 4-5 minutes.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk together the buttermilk, eggs and vanilla extract in a third bowl. Alternately add the wet and dry ingredients to the mixer in 3 additions, starting and ending with the dry ingredients.
Spoon the batter into the prepared cupcake liners, filling each only half way. Bake until tops spring back when touched and a toothpick inserted into the center comes out clean, 14-16 minutes. Let cool completely.
To make the frosting:
Beat the cream cheese, butter, peanut butter, powdered sugar, vanilla and salt together until smooth. Add enough milk or cream to get a spreadable consistency. Beat on high another 1-2 minutes until light and creamy.
To assemble the cupcakes:
Use a small knife to cut a small well 1 inch deep into the tops of each cupcake. Spoon about 1 teaspoon of the caramel into the well, it should not overflow.
Top each cupcake with the frosting, either with a knife or with a piping bag and tip. Drizzle the cupcakes with more caramel and top with peanuts.
Store cupcakes in the refrigerator.
Note: I used store-bought caramel ice cream topping, but you can also make your own.
Calories: 351kcal, Carbohydrates: 50g, Protein: 8g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 212mg, Potassium: 231mg, Fiber: 2g, Sugar: 34g, Vitamin A: 248IU, Calcium: 62mg, Iron: 1mg