Peanut Butter and Cranberry Cupcakes

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

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.

Peanut Butter and Cranberry Cupcakes

Katherine Jao
Food for the brain and a treat for the taste buds, this moist peanut butter cupcake is a winner!
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Others
Servings 18 cookies

Ingredients
  

Peanut Butter and Cranberry Cupcakes

  • 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 peanut butter
  • 1/2 Cup brown sugar
  • 1 Egg
  • 1 teaspoon vanilla extract
  • 1 Cup dried cranberries

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!
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