Peanut Butter and Cranberry Cupcakes

Food for the brain and a treat for the taste buds, this moist peanut butter cupcake is a winner!


June 2011 | By Katherine Jao
Peanut Butter and Cranberry Cupcakes
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at a glance

Main Ingredient

Fruit

Type

Dessert

Preparation Time

00:00:00


Date Published

June 2011

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.




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