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Jan 13, 2012
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Peanut Butter and Cranberry Cupcakes

By: Katherine Jao


Peanut Butter and Cranberry Cupcakes

Food for the brain and a treat for the taste buds, this moist peanut butter cupcake is a winner! Aside from cranberries, raisins and dried mangoes are welcome additions too.

Other cupcake recipes: Crazy for Cupcakes: 12 Recipes, Peanut Butter Chocolate Fudge Brownies

Makes
18 cookies
Prep Time
20 minutes
Baking Time
17 to 20 minutes

 

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1/4 cup milk
1/2 cup butter
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup dried cranberries

 

Preheat oven to 350ºF.

Sift together flour, baking powder, and salt. In another bowl, mix together sour cream and milk.

In an electric mixer fitted with the paddle attachment, cream together butter and peanut butter. Add sugars and cream again.

Beat in egg and mix until light and fluffy. Add vanilla.

Alternately mix in the flour and milk mixtures, ending with flour mixture. Fold in cranberries.

Spoon batter into lined muffin pans. Bake for 17 to 20 minutes or until brown.

 

Photography by At Maculangan | Food Preparation by Katherine Jao | Art Direction by  Jonathan Roxas | Prop Styling by Rachelle Santos |  Props from Tupperware (colored containers) and Howards Storage World (clear container)&a




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