I grew up with peanut butter & grape jelly sandwiches in Virginia & California, & love anything with peanut butter (PB) even now. When I first moved to the UK over a decade ago, I have to say that people were like, “Whaaaaat?” Having now served PB variations of cupcakes, macarons, brownies, cookies, etc. at various parties, it seems I have converted a few peeps & now PB & Marshmallow is my most-requested/ordered flavour. YAY!  I personally love my choc/vanilla cake, filled with caramel & marshmallow, topped with PB & sometimes jelly frosting, but that might be a bit much for some. LOL.  But here is the recipe for my basic PB cupcakes & PB & marshmallow frosting, which will make a dozen large cupcakes…

The ones pictured below are topped with my mini-oreo filled white chocolate lips.  

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Here is the RECIPE:
•    1/2 cup smooth peanut butter (no sugar added)
•    1/3 cup room temp/softened butter
•    3/4 cup caster/superfine sugar
•    2 large eggs
•    1 1/2 cups regular (all-purpose) flour
•    3/4 cup milk
•    2 teaspoons baking powder
•    pinch of salt (optional)

…and the METHOD:
Preheat oven to 175 Celsius/350 F.  Line a 12-muffin/cupcake tin with greaseproof cupcake cases.
Mix together butter, PB & caster sugar in a large mixing bowl until light/fluffy/creamy. Then add 2 large eggs & mix until eggs fully incorporated. Sift in the flour & baking powder, & alternate with adding in the 3/4 cup milk.  Add the pinch of salt if it needs it.

Fill your cupcake cases to about 2/3 full with the batter, and bake for 20-23 minutes, until done.  Let cool, then frost…

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For the FROSTING:
•    1/2 cup softened butter
•    1/2 cup crunchy PB (I prefer the crunch in the frosting, but you can also use smooth)
•    2 -3 cups icing/confectioners sugar
•    optional: dash vanilla extract &/or pinch of salt
•    AND/OR add 1/2 cup full-fat Philly cream cheese to get a creamier frosting when creaming the butter & PB together

Cream butter & PB until smooth & creamy. Add icing sugar gradually until the frosting is light and fluffy…

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Pipe as you wish, but I normally leave a “hole” in the centre of the PB frosting so I can add the marshmallow filling inside….
For the MARSHMALLOW FILLING:  Cindy Palcwyn offers the best recipe as part of her “Campfire Pie” instructions.  Alternately, you can use Marshmallow Fluff.

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…then voila! PB & marshmallow cupcakes. Yummmm!  Enjoy!

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Originally posted 2012-09-19 14:48:32.