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 teaspoon vanilla extract
1 cup dried cranberries
1 Preheat oven to 350ºF.
2 Sift together flour, baking powder, and salt. In another bowl, mix together sour cream and milk.
3 In an electric mixer fitted with the paddle attachment, cream together butter and peanut butter. Add sugars and cream again.
4 Beat in egg and mix until light and fluffy. Add vanilla.
5 Alternately mix in the flour and milk mixtures, ending with flour mixture. Fold in cranberries.
6 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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