These light and flavourful cupcakes are topped with a classic yet delicious buttercream chocolate frosting for a quintessential snack or dessert.
These peanut butter cupcakes really will be perfect for all the family.
Serves: 12
Preparation time: 15minutes
Cooking time: 25minutes
What you’ll need:
For the Cupcakes:
- 1 ¼ cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
- 1 ½ teaspoons gluten-free baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup butter, softened
- 1/3 cup creamy peanut butter
- 1teaspoon gluten-free vanilla
- 2eggs
- ½ cup milk
For the Chocolate Frosting:
- 3 tablespoons butter, softened
- 1 ½ oz unsweetened baking chocolate, melted and cooled
- 1 ½ cups powdered sugar
- ½ teaspoon gluten-free vanilla
- 1 to 2 tablespoons milk
What to do:
- Heat oven to 350°F for shiny aluminium pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
- In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
- In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
- Bake for 20-25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
- To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.
Recipe by Betty Crocker