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PEANUT BUTTER COOKIE CUPCAKES
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CUPCAKES:
1¾ cups all-purpose flour
¾ tsp baking powder
½ tsp salt
¼ tsp baking soda
¾ cup (1½ sticks) unsalted butter, softened
1 1/3 cups granulated sugar
2/3 cup natural, creamy peanut butter
3 large eggs
½ tsp pure vanilla extract
½ cup sour cream

FROSTING:
12 ounces cream cheese, at room temperature
1½ cups powdered sugar, plus more for decorating
3 Tbs unsalted butter, softened
1½ cups creamy peanut butter

1. Preheat oven to 375°F. Line 3 standard 12-cup muffin tins with paper liners.

2. Prepare cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into bowl of an electric mixer fitted with the paddle attachment (or use a regular mixer). Mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.

3. Spoon scant 3 Tablespoons of batter into each muffin cup. Bake until pale golden and a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.

4. Prepare frosting: Put cream cheese, powdered sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium-high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.

5. Spread 1½ Tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in powdered sugar, score each top in a crosshatch pattern.

6. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

Yield: About 2 1/2 dozen

Recipe Source: Adapted from Martha Stewart

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RATE THIS RECIPE[ratings]

These were a really fun, unique recipe. They felt like real cupcakes with the frositng on top, but were definitely more dense like a cookie.
San Diego, CA