Hi fellow bakers,

Iv baked Peanut butter Cupcake twice now but im not satisfied with the result. Could u plz share ur tried and tested PB cupcake recipe with me? Also, the cupcake liners i use peel away from the cupcake after they r baked even though i use WILTON Liners. Do u know why does this happen.
Will really appreciate ur reply.

Thanx

I don’t have a recipe for you, but I tried making a peanut butter cake once.  I don’t know a whole lot now, but I really knew NOTHING then, so I simply subbed peanut butter for the butter and I got a very, very dense cake.  I think it’s because PB contributes protein, maybe fiber, and, of course, less fat, all of which will toughen a cake.  That might be why your PB cupcakes have been less satisfactory than you might hope.

I can’t really help you unless that info helps you to play with an existing recipe—finding a way to add lightness and moisture.

That said, maybe you can make a ‘regular’ cupcake and then make a peanut butter mousse to fill them and top with maybe a PB/cream cheese frosting? (Or chocolate, of course.)

Cupcake liners coming off have been discussed over and over here—I don’t know if a conclusion was ever arrived at!  I don’t make cuppies myself, so I can’t contribute there, either.

With the liners, I was somewhat successfull by using a spatula to really force the batter into all the nooks and cranies of the wrapper.  They didn’t seem to separate too much. 

With the cake, Martha has one http://www.marthastewart.com/315845/peanut-butter-cupcakes-with-peanut-butter.  I have never made it but her recipes sometimes turn out really well.  I would go more for a spice cake with peanut buttercream.

I haven’t tried this, but if I were determined to make peanut butter cupcakes, here’s what I would do:

Start with The Cake Bible’s golden almond cake, and sub ground roasted (but not salted) peanuts for the almonds, and skip the almond extract.  Then, from a jar of natural peanut butter (the kind that separates), I would take a tablespoon or two of the oil that separates out at the top and sub it for a little more than the same volume of the butter.  Another alternative is to buy unrefined peanut oil from the health food store, they sometimes have one that still retains some peanut flavor.  But the flavor of the oil that you skim from the jar will be better- much better.

After that, there’s the peanut butter frosting in Rose’s Heavenly Cakes, or else adding peanut butter and plenty of vanilla to mousseline buttercream.

Good luck and please report back on your results!

OMG, Julie, what aweasome ideas!

Oh, it does! My husband loves peanut butter. This is going on my to-do list.